Sugar cookies are like in my top 5 of favorite cookies.
Like, I love them.
My mom makes AmAzInG sugar cookies, and you can’t just eat one. You want to eat like…a dozen.
(Like, I’ll stop with the likes.)
Have you ever seen those grocery store sugar cookies. The ones shaped like circles with colorful frosting and delicious sprinkles on top.
The ones that taste like soft and chewy buttery marshmallow sugary goodness?? I hope they serve those in heaven.
I’ve been wanting to make sugar cookies for the blog for months now! I’ve been a little nervous to attempt them, because I know what goes into really good sugar cookies.
Lots a butta.
Lots a suga.
I just couldn’t figure out how I would make the cookies taste good and chewy, without all the ingredients that make sugar cookies well…good and chewy.
Yet, I succeeded!
Chewy, sugary, ‘buttery’, and soft.
Now, I know what your thinking..’Umm your cookies are brown? Sugar cookies look nothing like that!’
Yes, I know they don’t appear to be sugar cookies, and instead they look like hippie whole wheat crackers, but shame on your for judging a book by it’s cover.
They may be brown.
Hippies will probably love them.
But I can promise you this…You definitely won’t be able to stop at one! 🙂
1 1/2 c. spelt flour
1/2 tsp. baking powder
dash of salt
1/3 c. coconut oil
1/2 c. coconut sugar
2 tsp. vanilla
2 TB. non dairy milk
(Extra flour for rolling and cutting dough)
1. Whisk together flour, BP, and salt in a bowl and set aside. In another bowl, beat together oil, sugar, vanilla, and milk. Slowly add in dry ingredients until dough comes together. It will be sticky/a little oily.
2. Wrap dough in plastic and place in fridge for at least 20 minutes to let chill. Once dough has chilled, take it out and begin to work with the dough. Most likely it will be a little tough and may crumble. Don’t worry, that’s what it is supposed to do. Start to work dough in hands, until the dough is rollable. Dust table surface with flour, and top of dough with flour as well. Roll out dough, while continually dusting the top of the dough with flour. Roll dough to desired thickness. (The thicker the cookie, the more chewy.) Cut desired shapes and place on prepared baking sheet.
(Tip: Because the dough is made with an oil, the surface will get a little greasy, so don’t be shy with the flour. While rolling out the dough, it may crack. Don’t worry, just push the dough back together, sprinkle with flour, and continue to roll. Also, dip a thin metal spatula in flour and use that to transfer the cookies from table to cookie sheet.)
3. Bake cookies in a preheated 350 degree oven for 8-9 minutes. Take out of oven, and let sit on cookie sheet for about a minute, then remove to cooling rack. Let sit until cookies have hardened. (This will make chewy cookies. For a more crisp cookie, cook a little longer, and make thinner cookies.)
Some of the cookies I sprinkled with coconut sugar, and the others I topped with a coconut butter frosting. I haven’t developed a natural frosting that is ‘comparable’ to royal icing (aka without powdered sugar) but someday I will. As for now, this frosting was great!
Strawberry Coconut Butter Frosting
1/2 c. coconut butter
2 TB. agave
1 tsp. vanilla
Hope everyone has a fun and safe Fourth of July!!
Here is a picture of us last year:
Can I just say how that last pic of Boo makes me so sad! 🙁 She used to be so little!
Have a great day everyone!