- Nothing will completely replace the dreaming decadence of processed white flour and processed white sugar that is a Christmas Sugar Cookie topped with butter and powdered sugar frosting. Completely void of all nutrients and oh so rotten for every part of the body a Christmas Sugar Cookie is so delicious.
I’m not gonna lie, these don’t taste identical to the real thing but they are good enough for a mom who wants to still be a part of the sugar cookie cutout tradition and kids who see all the other kids eating cookies. Expectation of a perfect match when the ingredients are different is just stupid, duh. The girls ate them and so did the hubs. I think if we make a second batch I might try chocolate frosting to top them off.
Here’s what we did…
1/2-3/4 cup of honey (keep tasting to see how sweet)
1/3 C coconut oil
1/3 C unsalted butter
1/2 tsp salt
1 Tbsp vanilla
1 1/2 – 2 cups coconut flour (start at smallest amount and keep adding until dough in roll-able and more for sprinkling dough when rolling out. I often have to modify coconut flour amounts in recipes to get the consistency I’m looking for.)
- In mixer cream honey, oil, butter, and salt
- Add eggs, vanilla, and mix until combined.
- Add flour and mix until combined. Coconut flour takes a minute or two of beating until it will thicken up the dough. Wait until a minute has passed and couple scrapings of the bowl before adding more coconut flour. Once it’s similar to a traditional sugar cookie cut out dough which means it can be formed and rolled, it is done.
- Spread extra coconut flour on rolling surface to reduce sticking or roll out on parchment paper.
- Roll out dough until 1/4″ thick. Keep in mind the frailty of non-gluten based dough.
- Using cookie cutters, cut shapes into dough and transfer to baking sheet (we used a parchment paper covered aluminum sheet). Transferring took a little more concentration than with gluten based cookie dough.
- Bake at 350 degrees for 10 – 12 minutes (until edges start to turn golden brown).
Eat as it or frost with a honey meringue frosting (this frosting recipe can be halved or use the extra in coffee as a whipped cream substitute) or chocolate frosting which I haven’t ever measured but I use some combination of the following ingredients:
- Butter/Coconut oil creamed with
Guessing at it I probably use 1/4 cup of each oil and butter then add about 1/2 cup honey, then about 1/4-1/2 cup cocoa, 1/2 tsp salt, and a splash of vanilla. I do it to taste. Don’t quote me on those amounts.
These lasted less than 24 hours in our house thanks to daddy. Meringue frosted cookies are a bit of a beotch to store. Just an FYI. They cannot be stacked.
Happy Coconut Flour & Honey Christmas Cookie making!