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Sugar Cookie Recipe
This dough is the perfect blend of chewy and sweet! You can ice them if you want but in all honesty they are delicious just as is!
1-1/2 cups almond flour
1/2 cup coconut flour
3/4 cup Lakanto Golden sweetener
1/4 cup Pyure granulated sweetener
1 tablespoon baking powder
1 tablespoon gelatin
2 eggs, whisked
2 tablespoons vanilla extract
3 tablespoons melted butter (sub with melted Coconut Manna for an easy Dairy Free option)
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine all of the dry ingredients.
Slowly mix in the eggs and vanilla extract then pour in the melted butter. Once all ingredients are incorporated, roll the dough into a ball and cover with saran wrap and refrigerate two hours
Best results are when you utilize parchment paper so your dough doesn't stick to the rolling pin.
Lay down on piece of parchment paper, center the dough, and cover with another piece of parchment paper. Roll the dough out to about 1/4 thickness. Use assorted cookie cutters to cut the dough into your desired shapes. Try using a spatula to remove the shapes and lay them onto your baking pan. You can easily push the dough remnants back together, and roll back out with the rolling pin and continue making cookies.
Place on a silicone lined sheet pan and bake for 8 minutes.
Allow cookies to cool totally before icing.
1-2 tablespoons unsweetened almond milk (you may add more to get the consistency desired, make sure to stir first)
1/2 cup powdered monkfruit
Combine all ingredients. Start with 1 tablespoon of the almond milk and go up from there to get the consistency desired. Split the icing into separate bowls and add food color gels.
Pipe using a pastry bag, or individual sandwich baggies with the tips cut off.