Try these delicious grain-free, cinnamon-spiced cut-out cookies the next time you want a traditional Christmas treat without the gluten and grains.
I cannot stop eating these cookies. They are so good! Every year since I can remember, my mother has made cut-out sugar cookies. Last year I took her recipe and created a grain-free version. You can see the original grain-free recipe here. This year, I refined the recipe a little and added some spice, just for fun. Then I also experimented with Royal icing because I wanted that hard finish to make them stackable. The results were nothing short of delicious. You won’t find many recipes on this blog that contain refined sugar, but this special Christmas treat is definitely an exception.
The frosting is colored with turmeric (yellow), spirulina (green), and beet juice (pink). The turmeric and spirulina do not flavor the frosting because so little is used, although I found the beet juice did slightly. I’m still not happy with any of the natural red food coloring options I’ve tried, but I will keep searching! (To see why I avoid artificial food dyes, check out my book Can I Get A Pickle Without Yellow 5 Please? Also check out how to make blue/purple natural dyes.)
Grain-Free, Cinnamon-Spiced Cut-Out Cookies
- 1¼ cup coconut flour sifted
- 1 cup + 2 TB tapioca flour (plus more for rolling out the dough)
- 2 tsp baking powder (for grain-free use 1 part baking soda, 1 part arrowroot powder, 2 parts cream of tartar)
- 1½ tsp unrefined sea salt
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- 1 cup butter (or ghee/coconut oil)
- 1 cup granulated sweetener (cane sugar, coconut sugar, etc.)
- 4 eggs
- 1 TB vanilla
- Preheat the oven to 400 degrees fahrenheit.
- Cream together butter, sugar, eggs, and vanilla.
- In a separate bowl, sift together coconut flour, tapioca flour, baking powder, cinnamon, nutmeg, ginger and salt.
- Stir the dry ingredients and wet ingredients together and then refrigerate for at least an hour.
- After the dough has chilled, sprinkle some tapioca flour onto your surface and on top of the dough and roll the dough out so that it's ⅛-1/4 inch thick.
- Cut out the cookies and place on a baking sheet. If the dough becomes too soft to remove the cookies, stick it back in the refrigerator for a couple of minutes and then they will pop right out with a spatula.
- Bake for 6-8 minutes.
For the frosting, I slightly modified this recipe. Remember, with sugar, you want to buy organic or make sure it’s 100% cane sugar in order to avoid GMOs.
Cinnamon-Spiced Royal Frosting
3 cups powdered sugar
1/4 tsp cream of tartar
2 egg whites
1 tsp cinnamon
A dash or two of milk (optional)
Cocoa, Turmeric, Spirulina, red cabbage, etc. for coloring (optional)
- Sift together sugar, cinnamon and cream of tartar.
- Beat in egg whites and continue to beat for 4-5 minutes.
- At this point assess the consistency of the frosting. If you want the glossy glaze on it, you may want to add a dash or two of milk until you can spread it without the lines showing. Skip this step if you are adding a liquid colorant (like the red cabbage juice for blue/purple). Also skip this step if you want a thicker frosting.
- For the coloring, add it in very small amounts until you get the color desired. Taste along the way to make sure you are not affecting the flavor of the frosting. It’s a fine line and very easy to overdo it.
- Let the frosting dry on the cookie until completely hardened. This could take several hours up to a full day depending on the thickness of the frosting and how much liquid was added.