30 Nov Holiday Frosted Sugar Cookies
Holiday Frosted Sugar Cookies
with Christine Waltermyer
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Impress your friends at this year’s cookie exchange with Christine Waltermyer’s Holiday Frosted Sugar Cookies! This sweet recipe can be decorated any way you’d like – maybe plant-based food dyes? How about festive Supernatural sprinkles? The sky’s the limit!
Share your special creations by tagging us on social media:
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Find these ingredients at your local Basil Bandwagon Natural Market today!
Holiday Frosted Sugar Cookies
Ingredients
- ¼ cup ghee or butter of your choice
- 6 tablespoons maple syrup
- 1 room temperature egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cup fine almond flour
- ¼ cup arrowroot flour
- ¼ cup cassava flour
- ¼ teaspoon sea salt
- ½ teaspoon cream of tartar
Toppings
- Simple Mills frosting
- sprinkles of your choice (I used Supernatural Sprinkles)
- colored sugar
- coconut sugar
- cinnamon
Instructions
- In a large bowl (or stand mixer or food processor), combine the ghee, maple syrup, egg and vanilla. Whisk well to blend.
- Add the almond flour, arrowroot flour, cassava flour, sea salt and cream of tartar. Whisk again or use a fork to combine into a smooth dough.
- Wrap the dough with plastic wrap and form into a flat disc. Refrigerate for two hours.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the chilled dough on a piece of parchment paper. Place another piece of parchment paper on top. Roll out the dough to desired thickness, about ¼-inch thick. Or you can make it slightly thinner if you prefer. Use cookie cutters or a glass jar to cut out shapes of your choice.
- Transfer the cut out cookies onto the prepared baking sheet. If you want to make some cinnamon sugar variety, top them with a mixture of half coconut sugar mixed with half cinnamon. Leave the rest of the cookies plain for frosting later when cool. Bake for 10 minutes, or until lightly golden on the bottoms.
- Cool the cookies. Prepare your toppings. If you want to add food coloring to white frosting, place ½ cup of the frosting in a small bowl and add a teaspoon of the desired dry food coloring powder. If using liquid food coloring drops you will need less. Mix until completely uniform in color. Carefully frost the cookies and add sprinkles of your choice. Store cookies in a single layer in a glass storage container, lightly covered.
- Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!