Growing up, making sugar cookies with my dad was my favorite! Being out in the world, I see a lot of places and other blogs call them cut-out cookies. Same difference to me. They bring back my found memories of sitting on the counter, spending time with my dad. I loved making cookies with him! It was such special time for us to spend together. We always made such a big, floury mess to. I honestly think that it was in those moments that I developed my love for baking. He would also let me eat some of the scrapes too! I still keep that tradition alive.
These are very similar to the almond cookies I made last month. Both are delicious and satisfy cookie cravings, but provide differing flavors. I think that these are my favorite though because of the memories they revive in my heart. At the suggestion online, I decided to make some for the holiday. They are such a versatile cookie to make for any occasion. I personally like to use the plastic cookie cutters because the dough doesn’t stick to them as much. If you have an issue though, I found that running a little coconut oil around the edges works well.
2 ½ cups almond flour
½ cup arrowroot powder, plus 2 tbsp extra for rolling
2 tsp vanilla extract
½ cup honey
¼ cup ghee, melted
Dash of sea salt
1. Preheat oven to 350 degrees.
2. Combine dry ingredients in a medium sized bowl. Combine the wet ingredients in a large bowl.
3. Sift the dry ingredients into the wet. Mix well.
4. On a piece of parchment paper or a silpat dusted with arrowroot powder, roll out the dough in halves. Use desired cookie cutter to make shapes and place on a baking sheet. Roll up the scraps and continue.
5. Bake for about 8 minutes. Allow to cool for a few moments on the baking sheet, before transferring to a wire rack.
6. Allow to cool completely before frosting.
1/2 full fat coconut milk cream (chill in frig overnight)
1 tbsp vanilla extract
1/4 cup palm shortening
1/2 tsp garm gum
1 tbsp honey
Food Coloring of Choice – I use India Tree India Tree Website
1. Scoop the hardened coconut cream from the top of the coconut milk can. Using a hand or stand mixer, combine all the ingredients. Mix until smooth.
2. Use the necessary amount of all natural food coloring to color icing to desired hue. The website above for India Tree has a guide for how much to use per color. You can also find other all natural vegetable dyes in health foods stores and Whole Foods. I recommend these because they are made with all natural ingredients and are colored with vegetables. You can get further created at home and make homemade colorings, for example kale for green, strawberries for red, etc.
3. Use a knife to color to decorate cookies. If you would like to pipe color on to make designs or outline the cookie, place color in a baggie and place in frig for 20 minutes. Cut the tip off the baggie when complete and pipe on desired design.