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Easy Sugar Cookies + Glaze

Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends! 

The way sugar cookies can be shaped is endless. Because Christmas is around the corner Fiori my daughter and I had a little Christmas baking session. Baking with a four-year-old is messy we got sprinkles and flour everywhere but the joy in her face was all worth it! We picked our favorite Christmas cookies cut-outs and went to town! 

Do not skip the chilling process this will help the cookie keep the shape and not fall flat when baking. When baking sugar cookies I find it super helpful to use my best cookie sheets. Nobody likes a rock hard burnt edged sugar cookie. These sugar cookies do not disappoint you will use this recipe year-round!

Christmas season is my absolute favorite time of year. One of my favorite traditions is sitting around the table, listening to Christmas music while sipping hot cocoa and frosting sugar cookies. It just feels so cozy this time of year!

For the glaze, I took a spin on marble! MARBLE is my absolute favorite, something about it just makes me say WOW! I have a dream kitchen guys it includes marble and eco-friendly everything, think marble, matte black fixtures with a mix of light bamboo, ha! I may have just lost half of you, haha! Okay, back to the sugar cookies glaze it is easy to marble just a few drops of your favorite food coloring. 

Just look at that marble😍😍😍

How to make Sugar Cookies:

  • Using an electric mixer mix flour sugar and salt till combined, about 15 seconds.
  • With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
  • Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
  • Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half. 
  •  Form both balls into flat disks and place them in plastic wrap.   Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month).

Baking:

  • Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
  • Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick. 
  • Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet.  With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
  • Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

For the marble glaze:

  • Whisk confectioners sugar and milk together till combined, no clumps. 
  • Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl.
  • Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
  • Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.

Love delicious cookies recipes also try, The BEST Vegan Rocky Road Cookies!

Yield: 34 cookies

Easy Sugar Cookies + Glaze

Easy Sugar Cookies + Glaze

Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends! 

Prep Time 12 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 52 minutes

Ingredients

  • 1/2 cup sugar
  • 1/8 cup light brown sugar
  • 2 sticks of unsalted butter softened, cut into 16 pieces (16 tbsp)
  • 2 oz cream cheese
  • 1/2 tbsp vanilla extract
  • 2 1/3 cups flour
  • dash of salt
  • For the glaze:
  • 1 1/2 cups confectioners sugar
  • 4 tbsp milk
  • natural food coloring

Instructions

    For the cookies:

    Using an electric mixer mix flour, sugar, and salt till combined, about 15 seconds.
    With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
    Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
    Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half. 
     Form both balls into flat disks and place them in plastic wrap.  
    Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
    Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
    Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick. 
    Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet. 
    With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
    Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

    For the marble glaze:

    Whisk confectioners sugar and milk together till combined, no clumps. 
    Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl. (refer to post for pictures)
    Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
    Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 94Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 6mgCarbohydrates: 10gFiber: 0gSugar: 3gProtein: 1g

Paleo Cut-Out Skinny Sugar Cookies (Vegan)

Paleo Cut-Out Skinny Sugar Cookies are the ultimate healthier Christmas cookie that is fluffy, soft and grain-free! These cookies naturally sweet and the best healthy holiday treat!

Let me introduce you to the skinny version of sugar cookies! Paleo cut-out skinny sugar cookies are perfect to share at tea or even for Santa Clause. I have always loved soft sugar cookies. I now have a stash of guiltless ones, however, I also have some regular ones set in the fridge right now too 😜.

My kids still aren’t all in with the paleo sugar cookies, haha! They eat them but still look at me funny when they do🤣.

So before I made these I studied how sugar cookies are made all the best tips and tricks. However, I can not really say I found too much on the paleo vegan combo expect some hilarious Pinterest failures that had me rolling 😂!

These paleo cut-out skinny sugar cookies are failproof! I even tested twice because you know there is always beginner’s luck!

About a month ago I purchased the 5lb tub of coconut oil from Costco. I mean its a great deal! Coconut oil fixes all of life’s problems and it acts like butter in vegan baking too! Just like regular cookies, you will cream together your coconut oil and coconut sugar for a naturally sweet cookie base.

Vegan baking can be intimidating and it bloody sucks when you fail, mainly because the ingredients can be so pricy. I cringe when I waste precious almond flour,💸 haha! Lucky for you these are tested and true!

 

Icing:

You can, of course, use your favorite icing, this paleo and vegan version is more of a gel, not the easiest to work with but fits the title!

Coconut Oil or Vegan Butter?

Most vegan butter is not paleo however if you are just looking to keep the cookie vegan you can use vegan butter in place of coconut oil. I have not tested this but the ratio would be 1:1. 

Equipment:

Electric Mixer

Cookie Sheet

Plastic wrap

cookie cutters

How do I make these paleo vegan skinny sugar cookies?

For the Cookies:

  • Make flax egg, set aside.
  • Use a hand mixer and cream together the coconut oil and sugar till creamy and smooth.
  • Add in the vanilla extract and flax eggs, and agave mix till just combined.
  • Next, add in your coconut and almond flour and mix till a sticky dough is formed.
  • Form the dough into a round ball and cut it in half. Then form both balls into flat disks and place in plastic wrap.  
  • Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
  • Adjust oven rack to middle and preheat oven to 350 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
  • Work with one disk on a clean surface. Spray your rolling pin with a little cooking spray and roll out your dough. Work on a cool surface as coconut oil can be messy if it gets to warm. Roll dough to 1/8 inch thick. ( you can also use a floured surface instead of cooking spray on your rolling pin)
  • Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula.
  • With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
  • Bake cookies 1 sheet at a time for 10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

For the icing:

  • Whisk together melted coconut oil, coconut nectar ( can sub agave), and food coloring gel.
  • Spoon about 1/2 tsp of icing on each cookie and sprinkle with your favorite sprinkles. 
  • Place in freezer for 7 minutes so frosting sets.

Can I freeze Paleo Cut-Out Skinny Sugar Cookies?

Yes! Freeze these cookies for up to 2 months. If you choose to freeze allow time for the cookie to defrost in the fridge.

Love paleo desserts, also try Paleo Chocolate Chip Cookie Bars.

Yield: 30

Paleo Cut-Out Skinny Sugar Cookies (Vegan)

Paleo Cut-Out Skinny Sugar Cookies (Vegan)

Paleo Cut-Out Vegan Sugar Cookies are the ultimate healthier Christmas cookie that is fluffy, soft and grain-free! They are naturally sweet and the best healthy holiday treat!

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 50 minutes

Ingredients

  • COOKIES:
  • 1/2 cup coconut sugar
  • 1/2 cup coconut oil
  • 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1 1/2 cups almond flour
  • 2 tbsp coconut nectar (can sub agave)
  • ICING:
  • 1/3 cup melted coconut oil
  • 4 tbsp coconut nectar (can sub agave)
  • 8-10 drops of your favorite food coloring gel

Instructions

    For the Cookies:

    Make flax egg, set aside.
    Use a hand mixer and cream together the coconut oil and sugar till creamy and smooth.
    Add in the vanilla extract and flax eggs, and agave mix till just combined.
    Next, add in your coconut and almond flour and mix till a sticky dough is formed.
    Form the dough into a round ball and cut it in half. Then form both balls into flat disks and place in plastic wrap.  
    Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
    Adjust oven rack to middle and preheat oven to 350 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
    Work with one disk on a clean surface. Spray your rolling pin with a little cooking spray and roll out your dough. Work on a cool surface as coconut oil can be messy if it gets to warm. Roll dough to 1/8 inch thick. ( you can also use a floured surface instead of cooking spray)
    Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula.
    With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
    Bake cookies 1 sheet at a time for 10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.


    For the icing:

    Whisk together melted coconut oil, coconut nectar ( can sub agave), and food coloring gel.
    Spoon about 1/2 tsp of icing on each cookie and sprinkle with your favorite sprinkles. 
    Place in freezer for 7 minutes so frosting sets.

Notes

You can sub agave but it is not paleo-friendly, it is sweeter than coconut nectar. Both agave or coconut nectar works great in this recipe!

Nutrition Information:

Yield:

34

Serving Size:

1

Amount Per Serving: Calories: 111Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 3mgCarbohydrates: 7gFiber: 4gSugar: 6gProtein: 3g