Sugar Cookies are a holiday tradition in my family for generations. I still have my mother’s and grandmother’s cookie cutters, and I love getting them out every year to make Christmas cookies for my family. But the sugar content in my old gluten free sugar cookie recipe is through the roof! I just can’t do it anymore.
These Cookie Cutter Cookies are grain free and very low sugar in both the cookie and the icing recipes. I always strive to make my sweet treats with the least amount of sugar possible to make a recipe work.
Since these cookies don’t have any type of grain/flour to hold them together, make sure you handle them gently throughout the baking process.
Oh, and when you prepare the icing, use this trick: keep your cans of coconut cream/coconut milk in the fridge over night, open the can, punch a knife through the cream and drain the water off, and you’ll be left with just the creamiest part to use as the base for your icing.
Grain Free Cookie Cutter Cookies
(yields 2 dozen)
2 cups finely ground almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon coconut sugar
1/2 stick butter, melted
1/4 cup coconut nectar (or honey)
1 teaspoon vanilla extract
In a large mixing bowl, whisk together almond flour, salt, baking soda, and coconut sugar. In small mixing bowl, whisk together melted butter, coconut nectar, and vanilla extract. Add the wet ingredients to the dry ingredients, using a wooden spoon to combine into a dough, making sure to mix well. Remove dough from bowl and wrap in plastic wrap or parchment paper. Place in fridge for 1-2 hours.
Preheat oven to 350 degrees. Between two pieces of parchment paper, roll out dough with a rolling pin to 1/4” thickness. Cut out shapes with cookie cutters, and very gently place cookies onto non stick baking sheet or silpat. Bake for 10-13 minutes, checking to make sure they don’t burn. Remove from oven, and very gently lift cookies from baking sheet using a flat spatula onto paper towels. Let cool completely before adding frosting.
Dairy Free Frosting
Yields 1 cup frosting
1 cup coconut cream, chilled (all excess water drained)
2 tablespoon coconut nectar
1 teaspoon lemon juice
1/2 teaspoon vanilla
Food coloring (optional for decorating cookies)
In medium mixing bowl, whisk together all frosting ingredients until smooth and creamy. Add in food coloring if desired, then spread frosting atop cookies and serve immediately or refrigerate until serving.