Prep Time: 20 minutes Cook Time: 9 minutes Refrigerate Time: 3 hours and 15 minutes Servings: 16 cookies
- 8 tablespoons softened unsalted butter (can sub vegan butter)
- ½ cup maple sugar (can sub coconut sugar but color of cookies will be darker)
- 1 tablespoon unsweetened nut milk (or regular)
- 2 cups almond flour
- ½ cup tapioca flour
- 1 ½ teaspoons almond extract
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup homemade powdered sugar
- 1 - 2 tablespoons unsweetened nut milk*
- ¼ teaspoon almond extract
- Food coloring if desired
- In a medium bowl, sift together the flour, baking soda, and salt.
- In a stand mixer, fitted with the paddle attachment, beat the butter until smooth (about 2 minutes).
- Add the maple sugar and continue beating until the mixture is light and fluffy, (about 3 minutes).
- Add the almond extract and mix until combined.
- Add the flour mixture and beat just until combined.
- Remove the dough, shape it into a disk about 6 inches wide and wrap it securely in plastic wrap
- Chill in the fridge for at least 3 hours or overnight.
- Preheat the oven to 350 degree F and line a cookie sheet with parchment paper.
- Place tapioca flour on the parchment paper and place dough on top, sprinkling a little more on the dough.
- Roll half the dough between two pieces of parchment or wax paper until it’s about 1/4-inch-thick.
- Using cookie cutters, cut out your desired shapes and place them roughly 2 inches apart on the cookie sheets.
- Repeat the rolling and cutting process with the remaining dough (leftover scraps can be re-rolled).
- Refrigerate the cut-out cookies for at least 15 minutes. (this helps them keep their shape when baking.)
- Bake for 9- 11 minutes.
- Cool completely on a wire rack before frosting.
- For the glaze mix all ingredients in a bowl until smooth. You may need to add more powdered sugar, or cashew milk depending on how thin or thick you want it!
I find the cookies are best if cooled completely and then iced. Then let the icing harden before storing them.