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Coconut Sugar Cookies

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Coconut Sugar Cookies
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Coconut Sugar Cookies

  • 2 cups Better Batter Gluten Free Flour plus extra for rolling out cookies
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups coconut sugar
  • 1 large egg, lightly beaten
  • 3 tablespoons milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 tsp almond extract
  • Extra coconut sugar for sprinkling and desired toppings
In a mixer cream the butter and coconut sugar together. In a small bowl mix remaining dry ingredients. Add dry mixture to the creamed butter and sugar. Mix well. Whisk together egg, milk, and extracts in the small bowl. With the mixer running on low pour in the egg mixer. Continue mixing until the dough is fully incorporated. Divide the dough in two flat discs and wrap in plastic wrap. Refrigerate dough for at least 1 hour. Preheat your oven to 350 and line cookie sheets with parchment paper.

Allow the chilled dough to sit out for a couple minutes before rolling it out. Flour your surface and rolling pin and roll dough out to 1/8 of an inch thick. Cut into desired shapes and place on cookie sheets. Or fill a cut out cookie with chocolate chips and roll into a ball. Sprinkle cookies with coconut sugar or add chocolate chips, nuts, seeds, etc. If frosting is desired wait until cookies are baked and cooled. Bake for 8-10 minutes. Allow to cool. Enjoy!

This plate was made by: A Thoughtful Bite

Indian River County

Ashley Kennedy

Posted: 2016-12-14 15:53:06

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