Christmas Holiday Cookies
These Holiday cookies are incredibly light, buttery, and classically delicious! Making them the perfect holiday cookie to decorate as desired.
Prep Time: 30 minutes | Cook Time: 10 minutes | Total Time: 40 minutes
Total Servings: 12
Ingredients
Cookie
3 tbsp grass-fed butter or ghee, very soft, unsalted
1/3 cup granulated date sugar
3 tbsp granulated date sugar
1 cup gluten-free baking flour (I use Bob’s Red Mill 1 to 1 Baking Flour)
1 tsp vanilla extract
1 egg
¼ tsp baking powder
¼ tsp salt
2 tbsp - 1/4 cup unsweetened vanilla almond milk (I gently poured the milk in until a dough consistently formed)
Icing
½ cup powdered sweetener (I use Swerve, monk fruit is another option)
2 tsp unsweetened vanilla almond milk
¼ tsp vanilla extract
Toppings: sprinkles, crushed candy cane pieces, mini chocolate chip, as desired
Instructions
In a bowl, cream together the butter/ghee, date sugar, and vanilla extract.
In another bowl, combine with an electric mixer or by hand the flour, salt, and baking powder. Slowly pour the dry ingredients into the wet ingredients until a crumbly mixture forms. Add the egg and slowly add almond milk and mix until combined.
Form the dough into a ball and cover it with plastic wrap. Place in the fridge for 15 minutes or so while you preheat your oven to 350 degrees.
Carefully roll out the dough on a cutting board so the dough is between 1/8 – ¼” thick. Use your favorite cookie cutter to cut out shapes. Place about ½” or so apart from one another on a parchment-covered or silicon-covered sheet pan.
Bake for 7-10 minutes or until the cookies are slightly brown on the bottom. Be careful not to overbake these as they will get too hard when they cool. Allow the cookies to cool.
To make the icing, whisk a tbsp or so of the powdered sweetener with 1 tsp of almond milk. Slowly stir in about half of the sweetener a little at a time, whisking as you go. Add the rest of the almond milk and the vanilla extract. Stir in the rest of the sweetener. Mixing a little at a time like this will help prevent lumps. The result should be a fairly firm icing that will hold up to being piped on the cookie. If the icing is too firm, add more liquid. If it’s too liquidy, add more powdered sugar.
Spoon the icing into a piping bag or a little plastic baggie with the tip cut off. Pipe the icing onto the cookie in whatever design you’d like. Top with the optional toppings like crushed candy cane pieces, mini chocolate chips, or sprinkles.
Serve and enjoy!
Store cookies in an airtight container for up to 2 weeks or in the freezer for up to 60 days.
