Holiday Cut Out Cookies

Prep Time: 30 minutes
Bake Time: 10-12 minutes
Makes about 2 dozen cookies, 12 servings

Cut-out cookies might seem labor intensive but they are always worth the effort!  Frosted sugar cookies are my favorite holiday treat and I’ve made them a hundred different ways over the years.  After countless delicious experiments, I reached the perfect flavor combination of vanilla with a hint of almond extract and a soft, chewy texture with slightly crispy edges.  This is the BEST and only cut-out cookie recipe you’ll ever need.  

Bring the whole family together or invite your friends over for decorating.  Holiday baking is a fun way to interact and connect in the kitchen while everyone brings their creativity and holiday spirit to the table. These cookies are simple, only requiring a few basic ingredients and the dough can be made and rolled out in minutes.  Traditional cut-out cookie dough requires an extra step of refrigeration prior to rolling, but thanks to all the healthy fiber in the Flour Swaps, that step is eliminated!   The base of the cookie isn’t overly sweet so I add a thick layer of vanilla frosting for a burst of flavor.  Give them a few shakes of naturally dyed sprinkles for a little added crunch and a splash of color

Dry Cookie Ingredients:
2 ¼ cups Flour Swap
¾ cup Sugar Swap
½ tsp baking powder (double for Grain-Free)
½ tsp salt

Wet Cookie Ingredients:
¾ cup Butter Swap
1 Egg Swap
1 Tablespoon vanilla extract
½ tsp almond extract (optional but adds a lovely flavor)

Frosting Ingredients:
1 ½ cup Powdered Sugar Swap
3 Tbsp Butter Swap
1 Tbsp vanilla extract
1 Tbsp water (plus 1-2 tsp more as needed to get creamy spreadable texture)
2 pinches sea salt or to taste
Optional natural food coloring or superfood powders such as chlorella powder (green), spirulina powder (blue), dragon fruit powder (pink), activated charcoal (black), turmeric powder (yellow/orange)

Directions:
Preheat the oven to 350 degrees (325 degrees for Grain-Free).  Line 2 cookie sheets with parchment paper.

Mix dry cookie ingredients well, then add wet ingredients and mix until cookie dough texture is achieved and ingredients are well incorporated.  Allow the dough to rest for a few minutes then use your hands to knead the dough well for 1-2 more minutes.  The finished dough should form a ball when pressed together.   Press the dough ball between 2 pieces of parchment paper and roll out until the dough is about ¼” thick.  Use your favorite cookie cutters to make shapes and place on parchment lined cookie sheets.  Bake for 10-12 minutes until bottoms are slightly golden in color then remove from oven and allow them to cool on the warm cookie sheet until barely warm, then transfer to rack to completely cool before frosting.  
To make the frosting use a hand mixer or spoon to blend all ingredients.  Add extra water 1 tsp at a time until a silky smooth texture develops.  Add superfood color powder 1 pinch at a time until desired color is achieved.  Frost cookies and use a damp finger to smooth the edges and tops to get a professional bakery look. 

Decorate with naturally dyed sprinkles and transfer them to the refrigerator until the frosting fully hardens.  Then stack them in a covered container in the fridge for up to 1 week or freeze for long term storage.   *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.