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!
