Sweet, creamy rich-tasting butter cookies are back on the menu with our keto butter cookie recipe. The flavor of these cookies is enhanced when you use real organic Kerrygold butter. The coconut flour makes for perfect baking with this recipe as long as you have quality butter.

Cook Time:12 min
Prep Time:20 min
1. Preheat the oven to 375° and line two large baking sheets with parchment paper.

2. In a large bowl, whisk together flour and salt.

3. In a medium bowl using a hand mixer, beat butter and sugar until light and fluffy, 4 six minutvanilla extract if using and beat until combined.

4. Gradually add the flour mixture and beat until just combined.

5. Divide the dough in half.

6. In a small bowl, beat egg yolk with two teaspoons of water.

7. On a floured surface, roll the dough out evenly to 1/4″ thick.

8. Punch out rounds with a 2″ cookie cutter, placing them about 1″ apart on prepared baking sheets.

9. Use the tines of a fork to create a crosscut pattern on the cookies, then brush the tops of the cookies with egg wash.

10. Bake 10 to 12 minutes, until edges are beginning to turn golden brown.

11. Cool before serving. Resist the urge to put them in the fridge.

12. Nutrition (per serving): 79 calories, 1 g protein, 9 g carbohydrates, .2 g fiber, 3 g sugar, 5 g fat, 3 g saturated fat, 47 mg sodium
* 2 1/2 c. all-purpose coconut flour (Red Mill works best)
* 1 tsp. Kosher salt
* 1 c. (2 sticks) unsalted organic butter(I recommend Kerrygold
* 2/3 c. granulated sugar
* 1 large egg, plus 1 egg yolk for brushing before baking
* 1 tsp. pure vanilla extract, organic