Print

Naturally Colored Sugar Cookies (V+GF)

Take some basic sugar cookies to a much more fun level by adding some natural colors to the icing.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24 cookies

Ingredients

Cookies:

  • 1/3 cup coconut oil softened
  • 1/4 cup coconut milk
  • 1 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons arrowroot starch or cornstarch
  • 1 cup almond flour
  • 1 cup + 2 tablespoons gluten free flour

Icing:

  • 1/2 cup coconut cream*
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 teaspoon blue butterfly pea powder
  • 1/8 teaspoon spirulina
  • 1/4 teaspoon turmeric

Instructions

  1. Preheat oven to 350 F (180 C). Beat coconut oil, milk, and sugar together until creamed. Stir in baking powder, salt, and extracts. Scrape the sides of bowl and add the flour and starch until evenly mixed. Scrape the dough out of bowl and place on a lightly floured surface. Roll into a ball and flatten into a disc then place it on a large plate and cover with plastic wrap to seal. Chill the dough in the fridge for at least 30 minutes to make it easier to work with.
  2. Once cold, roll out dough on a lightly floured surface into a layer about 1/4 - 1/2 inch thick. Use a sharp knife or cookie cutters to cut into desired shapes. (Another easy option is to form the dough into a, 2- inch in diameter log, and chill until hard enough to slice and bake.) Place cookies at least 1-inch apart on a parchment lined baking tray and bake for 8 to 10 minutes or until very lightly browned on edges. Remove from oven and cool completely. If desired, decorate with frosting and sprinkles. Store in an air-tight container for up to 1 week.

!Icing:

  1. Mix all ingredients (except colors) for icing in a small bowl until smooth. Divide the icing into a few bowls and add desired coloring ingredients to them a little at a time. My favorite green color was when I mixed a little turmeric with a little spirulina. Again, start small and work to get the colors you like. Frost cookies with a knife or spatula and enjoy!

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.