Dairy-Free Holiday Frosted Cut-Out Sugar Cookies

Print Recipe

Ingredients

Sugar Cookie Dough:

1/2 cup maple syrup
1/4 cup coconut oil (melted)
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
1/4 cup coconut sugar
1/4 teaspoon almond extract
3-1/3 cups almond flour
1/2 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt

White Chocolate Icing:

1/2 cup white chocolate chips (dairy free)
2 teaspoons coconut oil

Instructions

Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper
In a large mixing bowl, or stand mixer bowl, combine the wet ingredients, including maple syrup, melted coconut oil, apple cider vinegar, vanilla extract, coconut sugar, and almond extract. Mix well with a hand mixer or the paddle attachment until the ingredients are well incorporated.
In the large bowl add the dry ingredients, including almond flour, tapioca flour, baking powder, cinnamon, and salt. Mix until a soft cookie dough forms. (See Recipe Notes for consistency)
If you are in a warmer climate, refrigerate it for about 30 minutes to make it easier to handle.
Roll out the cookie dough with a rolling pin between two pieces of parchment paper. Use your favorite cookie cutters to cut out shapes and place them on a large baking sheet.
Bake in the oven for 10-12 minutes or until the edges are lightly golden. Keep an eye on them to prevent over-baking.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
In a microwave-safe bowl, melt the 1/2 cup dairy-free white chocolate chips (or regular chocolate chips) and 1 teaspoon of coconut oil together in 20-second intervals, stirring until smooth. Then, stir in an additional teaspoon of coconut oil and add your favorite oil-based food coloring. (See Recipe Notes)
Dip each cooled cookie into the melted white chocolate mixture, ensuring an even coating. Place them back on the wire rack.
While the chocolate is still wet, sprinkle your favorite holiday-themed sprinkles on top of the cookies.
Allow the white chocolate frosting to set at room temperature or in the refrigerator before serving.

Video

Notes

Texture and Thickness: The thickness of the rolled-out dough will affect the texture of the cookies. Thicker cookies will be softer, while thinner ones will be crispier. Adjust according to your preference.

Chilling the Dough: If the cookie dough is too soft to handle, chilling it in the refrigerator for about 30 minutes can make it easier to work with.

Coloring the White Chocolate: For best results, use oil-based or powder-based food coloring. If you use water-based food coloring, the chocolate will seize, causing it to become stiff, lumpy, and unworkable.

Decorating Tips: Have your sprinkles ready before you dip your cookie in the melted white chocolate. Sprinkle them on the cookie immediately after the cookie is dipped before the chocolate begins to harden. You may want to dip and then sprinkle a few cookies at a time. You can also use a piping bag or squeeze bottle to add more details. Melt down the chocolate without coconut oil and use a very fine frosting tip.

Did you make this recipe?Please let me know in the comments below how it turned out :)