• Marisa Louise

The Prettiest Cut-Out Christmas Cookies

Updated: Dec 15, 2020

Soft and thick, SUPER easy to make and cut-out, all with that classic, Christmas

cookie taste! These are a gem, guys!

It's that time of year again when your diet consists of like 80% Christmas cookies...am I right? Thankfully, if you're a paleo baker and dessert-maker like me, you'll be pumped to have this new and easy Christmas cut-out cookie recipe! It's both better for your gut and easy on your waist. ;)

I say this a lot about my recipes, but this one is definitely a favorite of mine! The whole process of making the dough, rolling it out and punching them out with cookie cutters was just SO easy - I was pretty stunned!

When I first made this recipe last year, I pictured a big old crumbly mess and another recipe in the books that had failed. I'm so glad I was proven wrong by all of this, though! They were super easy to make and super fun at the same time! I for sure felt like a little kid again baking Christmas cookies with my siblings and mom. <3


So, gather your paleo ingredients, and get baking this holiday season in a more healthy way! You won't regret it, and you certainly won't regret making these scrumptious Christmas cookies!




The Prettiest Cut-Out Christmas Cookies



- Yields about 20-30 cookies -

INGREDIENTS:

  • 1/2 cup grass fed butter, softened

  • 2/3 cup raw honey

  • 1 tsp vanilla extract

  • 2 tsp almond extract

  • 2 eggs, room temperature

  • 3 1/2 cups blanched almond flour

  • 2/3 cup coconut flour

  • 1 Tbsp tapioca flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

EASY *Paleo* FROSTING:

  • 1, 8oz package of cream cheese, soft

  • 1/3 cup raw honey

  • 1-2 tsp almond extract

  • a dash of vanilla extract


The frosting I used (as pictured) - NOT PALEO

Non-Paleo Royal Icing Recipe




INSTRUCTIONS:

  1. In a large bowl, combine your almond flour, coconut flour, tapioca flour, baking soda and salt. Mix to combine.

  2. In a medium-sized bowl with a hand mixer, beat your butter and honey until light and fluffy. Once done, beat in your eggs and extracts.

  3. Pour your wet into your dry and beat until a thicker dough forms. Refrigerate the dough for an hour before using.

  4. Once chilled, preheat your oven to 350°F, and generously flour a work surface (tapioca and almond are the best to flour with) then divide the dough into two big chunks. Start with one chunk, and flour and roll it out until about 1/4 inch thick in height.

  5. Cut with your cookie cutter shapes of choice, scoop and lift off your counter with a thin-edged spatula, and bake on a parchment-lined baking sheet for about 9 minutes. Repeat parts of step 4 until all the dough is used up!

  6. Let them cool completely on a wire rack before frosting.

  7. To make the frosting, just beat together your frosting ingredients until light and fluffy, and spread on the cookies with a butter knife! Easy peasy. Or, use the non-paleo version that's linked above. Enjoy!



Recipe adapted by me. :)






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