Monday, December 21, 2015

Coconut Sugar Cookie Cut Out Recipe

We love making sugar cookies this time of year, but we don't cook or bake with butter or food coloring. Here is an easy and dye-free sugar cookie recipe that you can make. The best cutters to use are those that go well with white, so we use angels, snow flakes, and trees. 

Coconut Sugar Cookie Cutouts

2/3 Organic Virgin Coconut Oil
2 cups all purpose flour
1 egg
1 teaspoon baking powder
3/4 cup Organic granular sugar
1 Tablespoon Coconut milk
1 teaspoon Vanilla
pinch of salt

Mix together Coconut oil with half the flour, egg, sugar, coconut milk, baking powder, vanilla and salt.Then mix in the remaining flour. Divide the dough into 2 round ball and refrigerate for 1 hour. After 1 hour roll out one of the dough balls onto the lightly floured counter. The dough should be about 1/8 to 1/4 inch thick. Cut out your cookies and put them onto an ungreased cookie sheet into your 375 degree F oven for about 7 minutes, or until the edges start to turn brown. Let the cookies cool before frosting. 

Frosting and Sprinkles

1 cup powdered sugar
1/4 teaspoon Vanilla
coconut milk - start with 1 Tablespoon

The frosting needs to be kind of thin so that you can dip the cookies into it and then into the coconut flakes. Mix together powdered sugar, Vanilla and Coconut milk in shallow dish until frosting is the right texture to dip the cookies in. Also cover a small plate with a layer of unsweetened Coconut flakes for dipping frosted cookie in. You can find unsweetened Coconut flakes at Mountain Rose Herbs.



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