Frosted Holiday Cutout Cookies | Dye-Free & No Refined Sugar

Step 1

Whisk flour, salt and baking powder in a medium bowl. In a large bowl (or a stand mixer with the paddle attachment), cream butter and sugar with a mixer, then add egg and vanilla and continue to mix at medium-high speed until creamy and fluffy. Pour the flour into the wet and mix on lower speed until dough forms. Turn mixer off immediately when this happens.Place dough ball onto compostable seran and press down to shaped as a flat disk. Allow to firm up in fridge 30-60 minutes.

Step 2

When firmer, remove from fridge. Flour surface liberally and sprinkle top of dough with more flour. Roll the dough out on floured surface to ¼” thick, turning with each roll to prevent dough from sticking and breaking. No need to continue turning after a few turns. Use cookie cutters to cut out shapes. Using a dough cutter, lift each cookie cutout and place onto a parchment lined baking sheet. Bake cookies for 8 minutes then remove from oven and allow to cool on baking sheet until firm enough to transfer to cookie rack. Allow to cool completely until applying the icing.

Step 3

Making the icing. Whisk the maple sugar and raw whey together in a bowl until it’s free of clumps, then drizzle in the cream − stirring with a soft spatula. Feel free to thin to your liking with more cream. You can naturally dye the icing using matcha, cacao, or beet powder. Just separate the icing into smaller bowls and dye each bowl of icing a different color. Swipe each cookie with icing or for a more detailed look you can pipe the icing onto the cooled cookies. For a firmer icing, allow the cookies to sit out and firm up overnight.

Note

Freeze cookies on a baking sheet then transfer to a glass container in the freezer. These thaw quickly! Shop my reels for supplies, tools and equipment here.