If there was one thing I missed terribly when I got away from refined sugar and gluten (particularly at holidays) it was definitely sugar cookies! One visit to pinterest or my favourite food blogs would showcase tons of beautifully decorated cookies, which did not help the cravings. So I decided to make some tummy ache free sugar cookies to share with you! These little delicious treats can be made in practically any shape cookie cutter you can find, a variety of flavours, and decorated in any theme you like. Keep this recipe on hand for special occasions like the ones below, Easter!
These Sugar Cookies are Gluten Free, Grain Free, Cane Sugar Free and Paleo Friendly! I also made these dairy free using Coconut Oil instead of the Ghee (I’m allergic) but if you are able to enjoy Ghee, I would recommend it for the more smooth buttery flavour!
To decorate your sugar cookies I left the Sugar Free Royal Icing Recipe below! It’s incredibly versatile in colours and flavours, and can be prepared without the use of traditional confectioners sugar!
I find it easiest to place a parchment paper below the dough as you roll it out. Remember to use ample tapioca and coconut flour to keep the dough from sticking to your parchment paper or the rolling pin!
And keep your eye on these cookies in the oven for your first time making these, they can burn easily depending on your oven!
For decorating and flavouring your little cookie bundles of yum, here are a few of my natural fav’s.
Be sure to check your local health food store or whole foods before purchasing these ingredients online, as many more natural alternative products are becoming available locally.
For Icing, the Swerve Sweetener in their confectioners variety (Whole foods and Presidents Choice Grocery Stores carry it) has been a go-to for me. Made from Erythritol, a natural sugar alcohol, you can skip the heightened blood sugar and side effects of sugar or artificial sweetener consumption, without skipping the sweets. It has none of the nasty effects of artificial sweeteners and doesn’t have that whack after taste we know sugar substitutes to have. If you’re okay with a bit of sugar in your diet, opt for regular confectioners sugar preferably organic to avoid GMO corn. If you want to stick with low sugar content, you could also try powdering (grinding) pure erythritol or xylitol. I haven’t done this yet, but I think it would work as long as you get the granules fine. Grinding it in a vitamix or high speed blender should do the trick.
For natural food colouring derived from plants with zip zilch artificial stuffs, I picked these up at Natures Fare market in Langley, BC. Some health food stores and Whole Foods locations carry them. Otherwise I’ve seen decent reviews on these ones and they are readily available online. Keep realistic expectations with natural colourings, they may not all be as vibrant as the artificial but if you’re using them for pastel colours you will have no problem whatsoever. And if you want to experiment with ingredients in your own kitchen to achieve the colours you want, get to it! Beets, strawberries, spirulina, turmeric, and blue majik are just a few ingredients you can use! Natural colours tend to fade when the icing dries, Im working on a solution for this, keep you posted!
For sprinkles *oh FUN* these Go Organic Natural Sprinkelz are so adorable. Particularly for easter with their pretty pastel colours. Also great for sundaes.. or sundays. Yum. And did I mention fun? These are available in different varieties at Whole Foods or various healthy food shops, but you can’t find them they are available online!
For lemon flavouring, whole food flavours are far healthier, but I find when making desserts particularly icing (where too much liquid in it could cramp your whole game) these little instant and natural lemon flavourings can be super handy. I picked True Lemon (also available in True Lime) up at Nature’s Fare. Food Grade Lemon Oil is another convenient and healthy option! While using lemon rinds and/or juice is always possible 🙂 Let the kitchen experiments begin!
Don’t sweat the small stuff. As you can see from the photos, they don’t have to be perfect to look pretty. I’m fairly new to working with royal icing, and I’m not the most artistic of people, so if I can make these look like this, Im confident you can too even if you’ve never decorated cookies before! 🤗
Sugar Free Royal Icing
This is a slightly different flip on the traditional way to make royal icing, so don’t be alarmed by my unconventional ways. The focus was preparing it without the use of traditional confectioners sugar.
One adjustment I found necessary to make this icing, was the addition of tapioca starch/flour. I find just the swerve confectioners sugar on it’s own is too sweet. The flour makes it more palatable and similar to real confectioners sugar.
Ingredients for Royal Icing
1 Cup Tapioca Flour/Starch
1 Cup Swerve Confectioners Sugar (extra for thickening as needed)
Food Colouring *natural variety
4 Raw Medium Egg Whites (save the yolks for another yummy recipe!)
In a medium bowl or your stand mixer, beat the egg whites until they are fluffy and peaks form. Add in the tapioca flour and swerve confectioners sugar, and stir until smooth (about 2-3 minutes). If you’re hand mixing, I recommend stirring in the flour and swerve sugar slowly, so you can more easily combine it. Depending on what you’re using the icing for on the cookie, you will start with the mixture thick as the recipe above will produce adding teaspoons of water to thin, or sifted swerve sugar to thicken depending on how the icing is working for you.
If you’re new to Royal Icing and you’re intimidated don’t fret!
With your well mixed icing in the bowl, run a fork or pin through the mixture, it should take 10 seconds for the lines to disappear completely. If it takes longer, your icing is slightly thicker than needed. But if you’re brand new, and want to play it safe with the whole royal pain that icing can be, or you want to start slow, I find it can be easy to have your icing around a 5 second thickness, and tap it out on the surface of the cookie with a flat tool like a knife or small spatula, guiding the icing where you want it to go. A slightly more thin icing can be piped on for designs and other colours.
If you want to dive in, and learn to pipe the icing the right way and some valuable tips about working with Royal Icing – learn more here from SweetSugarBelle
Note *Remember to start experimenting and trust your kitchen ninja instincts! And reach out to me if you need any help! firstname.lastname@example.org
Get messy! Have fun! And remember to share pics with #EatwithStacey so I can see and share your creations!