Ingredients:

  • 1 cup (115g) unsalted butter, softened
  • 1/2 cup (60g) coconut sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (50g) almond flour
  • 2 tbsp (16g) cornstarch
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 2 cups (250g) powdered sugar
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • Gel food coloring

Instructions:

  1. Cream the softened butter and coconut sugar until the mixture is pale and fluffy.
  2. Beat in the egg and vanilla extract until velvety and fully incorporated.
  3. Sift together the all-purpose flour, almond flour, cornstarch, baking powder, and salt, then slowly mix into the wet ingredients until a soft dough forms.
  4. Roll the dough to 1/4 inch thickness between two sheets of parchment paper.
  5. Use cookie cutters to stamp out shapes, place on a tray, and freeze for 1 hour until firm.
  6. Transfer frozen cookie cutouts to a zip-top bag for long-term storage.
  7. Preheat oven to 350°F (175°C) and place frozen cookies directly onto a lined baking sheet.
  8. Bake for 8-10 minutes, or until the edges are a pale gold and the centers are set.
  9. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  10. Whisk together powdered sugar, heavy cream, vanilla extract, and gel food coloring to create the glaze; pipe onto cooled cookies.