Frosted Paleo Sugar Cookie On White Plate
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5 from 1 vote

Glazed Rolled-Out Sugar Cookies + Snicker-doodle Recipe {Honey Sweetened, Grain/Dairy/Soy Free}

Author Cassidy Stauffer

Ingredients

Cookies:

  • 2 C Blanched Almond Flour Honeyville Brand
  • 1/2 C Arrowroot Flour
  • 1/4 Tsp. Baking Soda
  • 1/4 Tsp. Sea Salt
  • 1 Tbsp. Whole Psyllium Husks *NOT POWDERED* or Ground Chia {optional but results in a firmer cookie}
  • 1 Large Egg
  • 1/3 C Honey
  • 3 Tbsp. Earth Balance Butter or Refined Coconut Oil melted and cooled
  • 2 Tsp. Pure Vanilla
  • 1/4 Tsp. Lemon Juice

Glaze:

  • 4 Tbsp. Refined Coconut Oil softened
  • 4 Tbsp. Honey
  • Pinch of Salt
  • 2 Tsp. Pure Vanilla
  • 1/4 Tsp. Lemon Juice

Snicker-doodle Coating:

Instructions

SUGAR COOKIES:

  • In a large bowl, whisk together the almond flour, arrowroot, salt, soda, and psyllium husks until well blended.
  • Stir in the remaining ingredients until well combined. Then, transfer cookie dough to a resealable baggie and place in fridge 1 hour or in freezer 20 minutes... long enough for dough to firm up so it can be rolled out.
  • Preheat oven to 350 degrees and line a baking sheet with parchment paper, set aside.
  • Place dough onto parchment paper. Roll until dough is 1/4 to 1/2 inch thick, working from the center. Lightly coat rolling pin with arrowroot flour if needed.
  • Coat cookie cutters in arrowroot flour (or in my case, the top of a glass!) and cut out shapes. Use a spatchula to transfer cookies to parchment-lined baking sheet.
  • Re-roll remaining dough to cut out some more cookies. If batter has softened, place back in the fridge again until firm.
  • Bake 7 - 9 minutes, or until just starting to brown.
  • Cool completely before frosting.

FROSTING:

  • Whisk together all ingredients in a small mixing bowl until no longer lumpy. If frosting is too thin place in fridge to thicken, as coconut oil solidifies in the the fridge. Spread on cooled cookies.

SNICKER-DOODLE:

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper, set aside.
  • In a small bowl, mix together the cinnamon and coconut palm sugar, set aside.
  • Whisk together the almond flour, arrowroot, salt, soda, and psyllium husks.
  • Add in the remaining ingredients and stir until well combined.
  • Shape cookie dough into a large tablespoon-sized ball.
  • Briefly dip dough into a small bowl of water. Roll in the cinnamon/sugar mixture and place on the lined baking sheet. Flatten cookie with the palm of your hand until it's about 1/2 inch thick. Repeat with remaining dough placing about 2 inches apart.
  • Bake 8 - 10 minutes. Cool.