Sugar-free sugar cookies….Is this a little bit of an oxymoron?
It might be, but whatever let’s go with it, because sugar cookies (and cookies in general really) would be awesome to have with less guilt, especially around the holidays when sugar cookies decorated from reindeers at Christmas and hearts at Valentine’s Day are utmost tempting.
Let me just tell you, making Christmas cookies for Santa was one of my favorite things to do for Christmas – I mean our cookies and our gingerbread houses looked professional, no one would believe my parents when they knew my sister and I made them. (The gingerbread house actually used graham crackers to make shingles for the house, and we would painstakingly add row by row, trimming the crackers to fit around windows and doors, it was intense!) As we got older, more swear words were added to the building of the house, but it was always in good fun.
The sugar-cookies were equally as exciting to make, and included far fewer swear words when making. Kidding! The best part of the Christmas cookie making experience was picking out the best of them all to give to Santa. Ahh Christmas! The memories are making me want to sniff an evergreen candle and listen to White Christmas by Darlene Love.
…sorry, I digress, I was getting a little Christmas nostalgia, back to the sugar cookies.
But isn’t the whole point of the sugar cookie for it to TASTE LIKE SUGAR? HOW IS THIS POSSIBLE?
No, no, I am not a wizard (still patiently waiting my letter from Hogwarts, though) but found a combination that really is just like a sugar cookie in texture and flavor. It has just a little bit of honey for sweetness, which can be swapped for stevia if that is your preference, however just note that the measurements are NOT equal there, just a little bit of stevia would be needed for sweetness, try just a teaspoon in this recipe instead.
- Preheat oven to 350 degrees F. In a large mixing bowl, combine all of the ingredients (except for the extra almond flour used to roll out the dough as directed.) Mix together with a stiff rubber spatula or wooden spoon. You can use an electric hand mixer, but I find that because it's a thick batter, it's not really needed and comes together just fine without it. Prep your workstation by adding some wax paper or parchment paper to the countertop and using a rolling pin, roll out the dough on the wax paper and use the excess almond flour (or you can use coconut flour for this) as needed so that the dough does not stick to the rolling pin.
- Be sure not to roll the dough too thin, otherwise it will make taking the cookies out of the dough with the spatula tough! I recommend placing as many of the cookie cutters on the rolled out dough as you can fit, then wiggle the cutters a little bit before removing gently with the spatula. Line your cookie sheet with parchment paper to ensure they don't stick.
- Tip! Leave the cookie cutter around the dough as you remove it from the dough with the spatula. After using up the dough, take the dough scraps and roll out again, adding more flour as needed. Continue this process until all of the dough has been used up.
- These bake super quickly, they need about 7 minutes in the oven - be careful not to let them crisp too much!
- Let the cookies cool completely before adding the frosting.
- Most critical to this recipe is the type of ghee you use - I've got a link below in the things you need to make this recipe - it really does make a difference here. It must look whipped and creamy - I can get away with Trader Joe's brand for a lot of my recipes but this one really needs this texture.
- Combine the ingredients in a bowl and blend with a hand mixer using the whisk extension. The consistency should be nice and light, just like butter cream.
- In separate bowls, scoop out some frosting and add your food coloring to the bowls, stirring until the color blends. Careful not to get dye on your hands or countertops!
- If you don't have piping bags, you can use little sandwich baggies to pipe the frosting. Cut the tiniest tip of the corner of the bag and slowly pipe the frosting onto the cookies.
- In my opinion, I like just a little frosting combined with more melted dairy-free dark chocolate chips (piped onto the cookies the same way) - both of them together are perfect! For this frosting, chill the cookies in the fridge to harden a bit before serving, and store in the refrigerator.