I am beyond excited to be sharing a recipe for some Grain-free Christmas Cutout Cookies. To be honest, it has actually been several years since I have made any cutout cookies for the holidays.
I don’t think I realized how much I missed this tradition until I started developing this recipe. Cooking is a huge part of who I am and I find that I usually associate holidays with some fond memory of being in the kitchen with the people I love the most
I recently discovered the new Bob’s Red Mill Paleo Baking Flour blend. I actually used it for recent grain-free biscuit recipe. I have been pleasantly surprised by this blend. I am not someone who usually buys flour blends because I don’t find they work that well BUT this one really does. I must confess that I really enjoy having the flour already blended and ready for me. It may be a little bit of laziness on my part but I think I am fine with that.
Since this recipe does use a blend it is the only flour required for these grain-free Christmas cutout cookies and the rest is overall pretty simple. The dough really does need to set in the refrigerator. The palm shortening needs to harden so rolling it out is easier and the cookies don’t fall apart or spread apart too much while baking. I actually like to make the dough before bed and then roll it out the next morning. It works great!
I chose to use royal icing for the topping because I really did want that authentic Christmas cookie taste. I rarely use powdered sugar anymore but Christmas cookies are a special occasion and I deemed the unhealthy route the best way to go. You can easily use your favorite icing recipe though or even grab some Simple Mills Frosting if you don’t want to make anything.
- 2 cups Bob’s Red Mill Paleo Baking Flour
- 3 Tbsp coconut sugar
- ½ tsp baking soda
- ½ tsp sea salt
- ½ tsp cinnamon
- 1 tsp vanilla
- ¾ cup palm shortening
- 2 eggs
- 2 pastured egg whites
- 1 tsp lemon juice
- 2 tsp vanilla extract
- 3.5 cups organic powdered sugar, sifted
- Add the flour, coconut sugar, baking soda, sea salt, cinnamon, vanilla and palm shortening in a food processor and pulse to combine.
- Add the eggs one at a time and pulse until the dough begins to form in a ball.
- Place the ball of dough on a sheet of plastic wrap and shape in to a large disc and then wrap. Let set in the refrigerator for 2-4 hours or overnight.
- Preheat the oven to 350 and line a baking sheet with parchment paper.
- Use a rolling pin to roll out the dough until it is about an inch thick and cut in to assorted shapes with cookie cutters.
- You can combine the extra dough back in to a disk and roll back out again until all of it is cut into desired cookie shapes.
- Place on baking sheet and bake for about 10 minutes and then cool on a rack.
- In a large bowl or stand mixer add the egg whites, lemon and vanilla and beat until frothy, approximately 30-45 seconds.
- Add the sifted powdered sugar ½ cup at a time and mix on medium-high speed until mixture forms slightly stiff peeks and becomes glossy.
- You can use immediately or store in an airtight container in the refrigerator.
- This cookie dough is a great make-ahead batter. You can refrigerate it overnight and roll it out in the next day.
- I would not recommend rolling the dough out too thin because it breaks easily when thin.
- If the Royal Icing appears to be too thin you can add powdered sugar until it reaches your desired consistency. This one is spreadable and also able to pipe (not flooding consistency)