SCD Christmas Cutout ‘Sugar’ Cookies with Icing

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Sugar cookies with icing are not only a must for Santa, but for family fun too! Every year my mom and I would make tons of cookies and treats for friends and family, and one of my all-time favorites was the cute cut-out holiday shapes with icing. Drawing on my fond childhood memories I have created an SCD friendly version that is so similar in flavor and texture, you might not even know it’s not the real thing! This dough also freezes really well for quick cookies in no time! Just be sure to thaw it first. As for the icing, the cocoa butter will begin to set rather quickly, which is why I like to reheat it. Reheating will create more of a white ‘chocolate’ ganache, but I like it better as it resembles the icing most of us are used to with our sugar cookies. If you want to dye the icing in different colors, you can do so with a variety of vegetables. I recommend spinach for green, beets or cranberries for red, and carrots for orange. Simply cook and puree the vegetables separately and then squeeze each color through a cloth to extract the ‘dye’. Add a few drops at a time until the color you are looking for is achieved. After trying these cookies, I know it will become your family tradition too! Happy Holidays everyone!

                           

SCD Christmas Cutout ‘Sugar’ Cookies with Icing

Serves 18  
Prep: 30 min
Cooking: 10 min
Decorating: 15 min 
Total:  55 min 
Beginner

Ingredients:

For the Cookies: 

2 cups almond flour

½ cup coconut flour, plus more for dusting  

¼ cup honey 

1 egg 

1 Tbsp. butter or coconut oil, melted 

1 tsp. vanilla extract

½ tsp. baking soda 

¼ tsp. salt 

 

For the Icing: 

¾ cup palm oil 

⅓ cup + 2 Tbsp. cocoa butter, melted 

⅓ cup + 2 Tbsp. Honey 

¼ cup +2 Tbsp. almond milk, no thickeners

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Line a sheet tray with parchment paper, set aside.
  3. Combine all dough ingredients in a food processor for 20-30 seconds for the smoothest dough. You can also mix them in a stand mixer until combined. However, they won’t be quite as smooth.
  4. Wrap the ball in plastic wrap and refrigerate for 20-25 minutes.
  5. Preheat the oven to 350°F.
  6. After chilling the dough, remove it from the refrigerator.
  7. Lay out a large piece of parchment paper and place dough on it. Push down a bit to make it flatter.
  8. Lay another piece of parchment paper on top.
  9. Using a rolling pin roll the dough out to about ½ inch thick, and then remove the top layer of parchment paper.
  10. Now we are ready to cut out our shapes! Be sure to lightly coat your cookie cutters with coconut flour to avoid sticking.
  11. Once cut out, place gently on your sheet tray.
  12. Make sure all cookies are in a single layer and about ½ inch apart.
  13. Bake for 8-10 minutes or until golden and cooked through.
  14. Remove from the oven and let cool. Then transfer cookies to a wire rack to cool completely.
  15. While the cookies are cooling, we will make our icing. In a stand mixer combine all icing ingredients and mix until combined.
  16. You can either use the icing as it is right away, or you can then heat it in a pan or in the microwave briefly to make the icing a bit more of a ganache consistency.
  17. Once cookies are cool, add icing by spreading or piping. Enjoy!

                       

Nutrition Facts: (1 cookie with icing ea.)
Calories- 265
Carbs- 15.5 g
Fat- 22.1 g
Protein- 3.5 g