Shortbread Cut-out Cookies

It shouldn’t be any surprise that I love cut-out cookies, as I have many cut-out cookie recipes on my blog (Simple Sugar Cookies, Vegan Sugar Cookies, Protein PB Cookies, Chocolate-Kale Cookies).  I don’t necessarily love them for their taste (although don’t get me wrong, I think all of these recipes taste wonderful) but rather the fact that making them is so fun!  Basically, I get to bake and craft all in one!

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My favorite part about making cut-out cookies is frosting them because it’s like an art.  Plus, my son enjoys helping me from rolling out the dough, punching out the shapes and then decorating them with frosting and sprinkles.  It is a fun way for us to spend time together that doesn’t involve building airplanes out of Legos, shooting “bad guys” with his Nerf Guns, or racing cars across the kitchen floor.  I mean, I love these activities too, but baking and crafting is a little more up my alley 😉

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These Shortbread Cut-Out Cookies are a great holiday project as well.  I typically make cookies like these around Easter, Halloween and Christmas since there are so many cookie cutter options for these holidays.  This recipe is gluten-free, fairly low in sugar (sweetened with maple syrup) and only contains 7 simple ingredients.

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Shortbread Cut-Out Cookies

Ingredients

  • 1/4 Cup coconut flour
  • 1/4 Cup rice flour
  • 1/4 tsp Himalayan Pink Salt
  • 2 Tbsp ghee (softened)
  • 2 large eggs
  • 2 Tbsp maple syrup
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine coconut flour, rice flour and salt in a medium-sized mixing bowl, stir.
  3. Add ghee to flour and mix (using your hands works well).
  4. Add in eggs, maple syrup and vanilla.  Mix well.
  5. Knead dough with hands and roll into a ball.
  6. Place dough ball between 2 sheets of parchment paper and roll out into a sheet (about 1/4″ thick)*
  7. Remove top sheet of parchment paper and cut out cookie shapes.
  8. Carefully transfer cookies to baking pan and place in the oven (middle rack).  Bake for 6-8 minutes.
  9. Remove cookies from oven and let cool.
  10. Decorate as desired.

This recipe makes about 1 dozen cookies.

*I suggest using parchment paper because it makes the rolling and transfer much easier, as the dough has a tendency to stick to any surface.

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To frost these cookies I used Simple Mills Organic Vanilla Frosting.  I mixed the frosting with food coloring and placed it into plastic Ziplock bags, then cut a small hole on the end of each bag to pipe it out.

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Frosting the cookies in this manner is simple and easy for kids to participate in.  It definitely still gets messy!  I mean, can kids cook and not make a mess? 😉  But my 2 year old can participate and get creative – which is something I think is so important!

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He had a blast decorating these and was so excited to show his work off to me and my husband!

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Enjoy!

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2 Comments on “Shortbread Cut-out Cookies

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