The BEST gluten free, grain free, paleo, vegan, nut free sugar cookies around! Simple and oh so delicious! These Cassava Flour Sugar Cookies are the real deal!
Originally published on December 20, 2018. Last updated on December 4, 2019.
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Christmas Sugar Cookies
Every year I look forward to making and decorating cut out Christmas sugar cookies and EVERY year I also realize I’ve forgotten JUST how much I actually love it! Food and art combined, it’s so fun and just feels so festive!
It’s also been an especially fun tradition to do with my daughter the last two years now that’s she’s old enough to enjoy it! These Cassava Flour Sugar Cookies were born out of some new family allergies we discovered this year so from our family to yours enjoy these, AIP, paleo, vegan, gluten free, grain free, dairy free, egg free, nut free, refined sugar free (basically all things free) sugar cookies! Don’t worry, they are just as delicious as the original!
Gluten Free Cut Out Sugar Cookies
This sprinkled gluten free cut out Christmas tree sugar cookie is just like the ones I grew up eating, and still make to this day. I can’t remember ever icing a sugar cookie during Christmas time, it was always sprinkles. I asked my mom about it this year and she said she just doesn’t care for icing. But since I know most of you probably do, I included an easy icing recipe along with the sugar cookie recipe and instructions for how to make both baked sprinkled cookies and frosted cookies. Bonus, you can make half a batch of each if you’d like!
Icing For Sugar Cookies
This simple icing recipe consists of only three ingredients: organic palm shortening, pure maple syrup and pure vanilla extract. It’s so simple – mix, scoop into a piping bag and decorate! This icing is also dairy free, vegan and paleo.
Sugar Cookie With Sprinkles
While my frosting decoration game could sure use some work, it was super fun to do but so are sprinkles! Growing up we always had an array of sprinkles and candy to choose from, even red hots for rudolph’s nose! We’d press them right into the unbaked dough to ensure we’d retain our work of art even after the baking process was complete.
However your family chooses to decorate your Christmas sugar cookies, I know you’re going to love them and all the memories that come along with making them. From my family to yours, Merry Christmas!
Ingredients To Make Cassava Flour Sugar Cookies
These Christmas sugar cookies are made with only a few simple ingredients that you may already have on hand. If not, I’ve linked to the exact brands I use and recommend for this recipe. What you’ll need: cassava flour, organic palm shortening, pure maple syrup, vanilla extract, baking soda, and salt.
More Holiday Recipes:
- Paleo Hot Cocoa
- Vegan Cheesecake
- Chocolate Peppermint Cups
- Soft Gingerbread Cookies
- Double Chocolate Peppermint Cookies
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The BEST gluten free, grain free, paleo, vegan, nut free sugar cookies around! Simple and oh so delicious!
- 2 cups cassava flour
- 1 cup organic palm shortening (non-hydrogenated)
- 3/4 cup pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup organic palm shortening
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- In a stand mixer fitted with the whisk attachment, blend the palm shortening, maple syrup and vanilla extract together until smooth.
- Stop the mixer and add in the cassava flour, baking soda and salt. Mix on medium-low until the dough is just combined. Scrap down sides if needed. Then transfer the dough to a piece of plastic wrap and form the dough into a disc shape. Wrap the plastic securely around the dough disc and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. while the dough chills and line a cookie sheet with parchment paper.
- Once your dough is chilled, lay out a large piece of parchment paper as your rolling station. Add a teaspoon of cassava flour to the paper and set your dough disc on top of that. Pat some of the cassava flour on the top of the dough disc and top with another piece of parchment paper.
- Use a rolling pin to roll out the dough on top of the parchment paper, rolling the dough from both top to bottom edges and side to side. Roll the dough until it evenly reaches a 1/4 inch thickness.
- Then remove the top piece of parchment paper and use your favorite cookie cutters to cut out shapes. Transfer the shapes to your cookie sheet lined with parchment paper.
- If you want to bake sprinkles into your cookies, decorate them now on the cookie sheet and then bake them. If you’ll be icing the cookies, bake them now undecorated.
- Bake for 10 minutes.
- Remove cookies from the oven and allow to cool for 3-5 minutes on the cookie sheet before transferring them to a wire rack to cool completely. Allow cookies to cool completely before icing.
- To make the icing, use a blender to blend all icing ingredients until smooth. You can also blend in your choice of food colorings if you desire. Once the cookies are cool, decorate with the icing as desired. You can also use sprinkles over the icing.
- Store the cooled and decorated cookies in an air tight container for up to one week.
- Eat and enjoy!
*The dough can be made ahead of time but if you prepare the dough ahead of time and store it in the refrigerator, allow it to soften slightly on the counter for 10 minutes before attempting to roll it out.
*Icing recipe included as an option but not included in the nutrition facts of this recipe. The nutrition facts are for the cookie only.
Keywords: sugar cookies, vegan sugar cookies, gluten free, icing,
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