What better way to brighten up a rather dreary January than with some adorable sugar cookies. A little more detail in the decoration and you’ll have your friends and family queueing for more. The best thing about these cookies? Not only are they surprisingly simple to make, they also happen to be Paleo, grain-free and refined-sugar free! So you can devour these babies without the guilt.
If you are in need of some baking supplies, why not save your self a few pennies and check out our mega January sale, with discounts as high as 50% view here.
With a super soft-cookie texture, a yummy icing and caramel-like flavour these cookies are delicious to say the least. We’d like to thank the wonderful blog ‘The Kitchen Mccabe’ for the inspiration for this recipe.
Some tips for when making the cookies:
- Keep these cookies thick, we recommend rolling to a thickness of around 1/2 an inch, never thinner as they will dry out when baking.
- Never overcook, unlike normal cookies, you do not want the edges to turn golden. They will continue cooking a little when you take them out the oven so you want them to be just set when you take them out.
- Once your cookies have been out of the oven for a few minutes seal them up in a container, this will keep in their moisture.
Serves 12-18 cookies
- ¼ cup Unsalted Butter, room temperature
- ½ cup Coconut Palm Sugar
- 1 Large Egg
- 1 teaspoon Vanilla
- 1½ cups Almond Flour
- ¾ cup Tapioca Starch
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 3 tablespoons Meringue Powder.
- 4 cups Confectioners’ Sugar
- 5 tablespoons warm water
- Food colouring as choice
- Place the butter and coconut sugar in a mixing bowl. Beat with an electric mixer for 2-3 minutes until light and fluffy. Beat in the egg and vanilla.
- Add the almond flour, tapioca starch, baking powder, and salt to the mixture and beat in until well combined. Dough should be thick. If dough is too sticky, stir in another tablespoon or two of almond flour.
- Place the dough on a strip of plastic wrap. Flatten into a disc and wrap up with the plastic. Refrigerate for one hour.
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
- Unwrap the dough and place it between two sheets of parchment paper. Roll to a thickness of ½”. Do not roll any thinner, if you roll the dough too thin it will dry out quickly.
- Cut shapes out of the dough and place on the parchment lined baking sheet. We love these woodland cookie cutters from Etsy, view here.
- Bake in the preheated oven for 8-10 minutes. Watch closely – you want the cookies to be only just cooked. Don’t cook them to the point of browning. They should be just set and pale in colour. This will also ensure that your cookies are super soft.
- Remove from the oven and let cool for 2 minutes. Place cookies in a large covered container – Placing them in a sealed environment before they have cooled will help with the soft factor.
- Once the cookies are cool you can begin frosting!
- Beat all ingredients together in a mixer until icing forms peaks, do this for around 7-10 minutes.
- Separate the icing into individual dishes depending on how many colours of icing you want to decorate with.
- Begin piping and filling until your cookies are beautifully decorated to your liking!