Frosted Cut-Out Sugar Cookies (AIP, Paleo, Vegan

• Gluten free

• Produce

  • 1/4 tsp Beetroot, powder
  • 1/2 tsp Matcha green tea, powder

• Canned Goods

  • 1/8 cup Applesauce
  • 1 tbsp Coconut cream

• Condiments

  • 2 tbsp Coconut butter
  • 2 tbsp Honey, raw
  • 1/2 tsp Honey or maple syrup, raw
  • 2 tsp Maple syrup

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3 tbsp Coconut flour
  • 1/4 cup Coconut sugar
  • 1/4 tsp Cream of tartar
  • 1/2 cup Palm shortening
  • 1 pinch Sea salt
  • 6 1/2 tbsp Tapioca starch
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1/2 tsp Coconut oil
  • 1/4 cup Palm shortening or coconut oil

Found on fedandfulfilled.com

Description

Ingredients

• ¼ cup palm shortening or coconut oil
• ¼ cup coconut sugar
• ⅛ cup applesauce
• ½ teaspoon baking soda
• ¼ teaspoon cream of tartar
• 6.5 tablespoons tapioca starch
• 3 tablespoons coconut flour
• pinch of sea salt
• ½ cup palm shortening
• 2 tablespoons raw honey (or maple syrup for vegans)
• 2 teaspoons maple syrup
• 1 tablespoon coconut cream (to thin frosting, if necessary)
• ½ teaspoon matcha green tea powder
• ¼ teaspoon beetroot powder
• ¼ teaspoon turmeric
• 2 tablespoons coconut butter
• ½ teaspoon coconut oil
• ½ teaspoon raw honey or maple syrup

Directions

• Cream the palm shortening or coconut oil with the coconut sugar in an electric mixer. Add in the applesauce and mix until incorporated. Add in the rest of the dry ingredients and mix until the dough comes together and doesnt stick to your hands or the mixing bowl.
• Wrap dough in plastic wrap and chill for at least 15-20 minutes.
• Preheat oven to 350 degrees.
• Roll chilled dough on a surface lightly floured with tapioca starch. Flour rolling pin, too, if necessary.
• Cut out cookies and place on a silpat or parchment-lined baking sheet.
• Bake for 8-10 minutes, until golden brown.
• Allow cookies to cool on baking sheet for 10 minutes, then transfer carefully to a wire rack to cool completely.
• To make the colored frosting, cream palm shortening in a mixer with a whisk until light and fluffy. Add in sweeteners and whisk to incorporate. If frosting is too thick, add in a tablespoon of coconut cream.
• Divide frosting into 3 small bowls and add matcha powder to one bowl, beetroot powder to another, and turmeric to the third. Mix each bowl well.
• For white frosting, melt coconut butter and coconut oil in a small bowl in the microwave. Stir in honey or maple syrup, if desired.
• Pipe or spread frostings on cooled cookies. Place frosted cookies in freezer for 10 minutes, or until frosting is set. Store covered in refrigerator or freezer.