The great thing about sugar cookies is that they can work for every holiday and occasion. There seems to be a cookie cutter for just about everything.
This frosting is also versatile for any occasion and could be made plain white with additional flavor extracts to fit your needs. I couldn't decide if I call it icing or frosting, so I googled the difference. "Frosting is thicker, creamier, and fluffier than icing. It contains butter and fats, which generally make it richer than icing, and it is more moist and softer than icing." This is definitely frosting! It kind of reminds me of a cool whip frosting in terms of the texture. I do not like cool whip, but love this!
I used a few ingredients in the frosting that may not be something you have stocked in your kitchen. The good news is Whole Foods and Vitamin Cottage carry them both. Organic Vegetable Shortening made from palm oil is what gives this it's consistency and whipped texture. Palm oil, not to be confused with palm kernel oil, is a saturated fat like coconut oil. It has numerous health benefits that include antioxidants and the possibility to increase HDL cholesterol. This shortening is trans-fat free and is what gives cookies their chewiness and crusts their flakiness. So if you miss the way your baked goods use to taste with Crisco, this is a healthy replacement!
Another ingredient you will see is arrowroot powder. Arrowroot is a starch from the taro root. This is used to thicken up the frosting. It is a great replacement for cornstarch when trying to thicken sauces, soups, etc. Typically 1 tablespoon thickens a cup of liquid. It can also be used as asubstitute for rice flour in a recipe for those of you that are completely grain free. Typically 1 part arrowroot to 2 parts rice flour is the general rule. I also add it to recipes to keep them from getting to crumbly. You will see it in my Sweet Potato Biscuit Bites recipe and the Banana Nut Muffin Bites recipe. I use Bob's Red Mill found in the baking aisle of the grocery stores or you can order it online.
Recipe: Sugar Cookies With Strawberry FrostingIngredients
- 2 3/4 cup almond flour (I used Honeyville)
- 1/4 tsp soda
- 1/4 tsp salt
- 1 egg
- 1/8 cup full fat coconut milk, chilled*
- 1 tbsp vanilla extract
- 1/4 cup honey or more to taste*
- 1/4 cup palm shortening
- 1/8 cup coconut oil (I used virgin for coconut flavor)
- 1/8 cup arrowroot powder
- 1/8 cup honey
- 1 1/2 tsp vanilla extract
- 2 fresh or frozen strawberries
- Beat egg, vanilla, honey and coconut milk until well combined
- In a large mixing bowl, mix the almond flour, soda and salt
- Add the wet ingredients to the dry ingredients and mix well
- Refrigerate dough for an hour
- Take 2 pieces of parchment paper and place half the dough in between it and roll out to between 1/4 and 1/8 inch thickness
- Use a cookie cutter to cut cookies and place on a parchment lined baking sheet
- Bake at 350 for 8-10 minutes
- In a food processor or Vitamix, combine all ingredients and blend until fluffy
- Frosting should be used right away or stored in the frig. This can be made a couple days ahead of time. You will need to use a hand mixer to re-fluff it once it reaches room temperature.
*I like to use Thai Kitchen Full Fat Coconut Milk. It tends to be the thickest. It is important to chill it to get the thick cream off the top for this recipe.
To store the cookies, place them on a cookie sheet and put in the freezer for an hour. This causes the frosting to harden so you can stack them in a storage container. Store the cookies in the refrigerator.
Any berry could be used in this frosting. You can also leave it out completely and add more vanilla extract along with some almond extract or any other flavor you'd like.
Let us know what you choose for your frosting!!
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