Classic Christmas Cookies \\ Sweet Laurel

Classic Christmas Cookies // Sweet Laurel

Christmas is just a week away! This season has been such a whirlwind that I must admit it is hard to believe how close it is. This is one of my favorite recipes to turn to as the holiday nears because nothing makes you feel the Christmas spirit like pressing a cookie cutter into dough and piping frosting over stars and ginger bread men. I highly recommend making these cookies with loved ones and with plenty of carols as a soundtrack of course!

Classic Christmas Cookies // Sweet Laurel

Classic Christmas Cookies // Sweet Laurel

Classic Christmas Cookies // Sweet Laurel

Classic Christmas Cookies

For 2 dozen cookies

2 1/2 cups almond flour or hazelnut flour
¼ cup coconut oil (melted)
¼ cup 100 % maple syrup or honey
½ teaspoon salt
1 teaspoon vanilla
Preheat oven to 350F

Either by hand or in a food processor, combine the ingredients into a dough. The dough will be slightly clumpy, so do not fret if the dough doesn’t look like traditional cookie dough.

Between two pieces of parchment paper, roll out the dough. During this stage, the dough will join together and be much more uniform. Place parchment paper with rolled out dough in the refrigerator for about 10 minutes to firm up. Remove from refrigerator and cut into shapes. Carefully transfer cut outs to cookie sheet lined with parchment paper. Place cookies onto a baking sheet lined with parchment paper. Bake for 7 to 10 minutes, until barely golden brown at the edges. Cool completely, and decorate with icing.

Coconut Butter Icing:
1/4 cup coconut butter
2 teaspoons 100% maple syrup or honey
1/2 teaspoon lemon juice
1/4 teaspoon vanilla
1/4 cup coconut milk

Mix all ingredients over very low heat. The coconut butter can easily burn, and turn a brownish color, so be careful during this step. Color with turmeric, beet , matcha or other natural food colorings if you like.

10 thoughts on “Classic Christmas Cookies \\ Sweet Laurel

  1. Kristin

    I tried these today and found the the dough did not come together. It was far too dry and crumbly to even roll. Any idea what I might have done wrong?

    Reply
    1. sweetlaurel

      Hello Kristen! Was your coconut oil melted? The dough should come together nicely if so. You can roll out the dough then refrigerate the dough to make the cookie cutting a bit easier.

      Reply
      1. Kristin

        Yes, the coconut oil was melted. It seemed like there just wasn’t enough liquid for it to come together. Even after adding a bit more I couldn’t get it to roll out without coming apart.

        Reply
    1. sweetlaurel

      Hi Diane! I haven’t ever tried this recipe with butter, but I would think it would not be as thick and frosting like. Maybe try adding thickening agent. Most frosting recipes that use butter thicken the mixture with powdered sugar because it has corn starch in it. A Paleo version of this thickening agent would be arrowroot powder.

      Reply
    1. sweetlaurel

      Hello Lillie! When you initially stir the batter, it does seem to be a bit dry. I roll the dough into a tight ball then roll it out under parchment paper and refrigerate it for about 30 minutes. The chilling seems to help keep the dough together as you begin the cookie cutting process.

      Reply
  2. Marlo

    These look amazing! I can’t figure out the trick with the frosting? I know over low heat melts everything but how do you get it to not be watery? Thanks!

    Reply

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