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Primal Christmas Sugar Cookies with Icing

Get Festive with Your Baking this Season with Nut-Free Primal Christmas Sugar Cookies with Icing!
Course Dessert
Cuisine allergy friendly, American, dairy free, gluten free, grain free, nut-free, Paleo, primal, treat
Keyword Primal Christmas Sugar Cookies with Icing
Prep Time 40 minutes
Cook Time 7 minutes
Resting, Chilling, and Cooling Time 2 hours 25 minutes
Total Time 3 hours 12 minutes
Servings 15 cookies
Author Samantha

Ingredients

COOKIES

  • ⅓ cup maple sugar or coconut sugar
  • ⅓ cup butter or coconut oil softened
  • ¾ tsp pure vanilla extract
  • 2 large eggs at room temperature
  • ½ cup coconut flour plus more for rolling if needed
  • 1 dash sea salt
  • ½ teaspoon baking powder corn-free
  • 1 Tbsp granulated gelatin

ICING

  • ¼ cup coconut butter melted
  • 1 Tbsp maple syrup or honey
  • ½ tsp pure vanilla extract
  • 1 pinch sea salt
  • 2 Tbsp milk or coconut milk room temperature, or more as needed

Instructions

  1. Heat oven to 350 F. Line a baking sheet with parchment paper.
  2. In a mixing bowl or stand mixer, beat together the maple sugar or coconut sugar with the softened butter or coconut oil until fluffy.
  3. Beat in the vanilla and eggs until smooth. In a separate bowl, whisk together the coconut flour, sea salt, and baking powder.
  4. Gradually and slowly add the dry ingredients to the wet ingredients, mixing until well combined.
  5. Sprinkle the gelatin evenly over the top of the dough. Rest for 1 minute, then stir the gelatin into the dough.
  6. Rest the dough for 10 minutes to allow the coconut flour to expand. Form the dough into a ball, then cover it and chill it in the fridge for 1 to 2 hours.
  7. Roll the dough between 2 pieces of parchment paper until it is about ¼” thick (using some extra coconut flour as needed to prevent sticking).
  8. Use cookie cutters to cut the dough into the shapes of your choice, reforming and flattening the dough as needed to use up all of the dough.
  9. Bake for 6 to 9 minutes, or until the edges and tops are light golden brown but cookies are still slightly soft in the centers.
  10. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes to prevent breaking them. When they are cooled a bit, transfer them to a wire rack to cool completely before icing them. (The icing will melt if you ice them while they are warm.)
  11. While the cookies cool, prepare the icing: Whisk together coconut butter, maple syrup or honey, vanilla, and sea salt in a small mixing bowl until smooth. Whisk in coconut milk until thinned to your desired consistency.

Recipe Notes

Maple sugar will make a lighter colored dough than coconut sugar.

Different brands of coconut flour can yield different dough texture, color, and consistency results. (Bob’s Red Mill is a preferred brand by many ancestral bakers.)

If your oven is prone to uneven baking, rotate the baking sheet halfway through the cooking time.

For Paleo: Use coconut oil and coconut milk

For Animal-Based: Consider omitting vanilla extract.