Christmas without sugar cookies (the kind you roll and cutout and then decorate with icing) would be weird…I know that sounds dramatic, but it is the truth. With that in mind I decided to make a sugar cookie recipe for the holiday season.
Paleo Sugar Cookies
1/4 cup vegan butter (chilled)
two tablespoons maple syrup
two tablespoons maple sugar (if you do not have maple sugar you can use maple syrup)
one teaspoon vanilla extract
two egg yolks
two cups almond flour
pinch of salt
Divide chilled butter into four tablespoons (or into three tablespoons and one tablespoon). Cut the three tablespoons into pieces and put into a large bowl. Melt the other tablespoon of butter and pour into the bowl.
Beat with a hand mixer until smooth.
Add maple syrup and maple sugar and continue to beat until incorporated.
Add the vanilla and egg yolks to the bowl and continue to beat with the hand mixer until combined. Add salt and mix.
A little at a time, add almond flour and beat with a hand mixer.
Continue adding almond flour until it is all incorporated.
Transfer dough to a piece of parchment paper and flatten into a disk. Wrap in plastic wrap and place in the refrigerator for an hour to one day.
Preheat oven to 325° F and line a baking sheet with parchment paper. Once chilled all the way through, roll dough between two pieces of parchment paper until it is 1/4 inch thick. Cut into shapes and place onto baking sheet (optional: chill the cutout pieces again in the fridge to minimize spreading). Bake for 10 minutes (or until the edges are golden brown), rotating the pan halfway through.
Decorate however you like. I used maple butter, which you can buy at Whole Foods, pistachios, chopped peppermint chocolate, and some freeze dried raspberries (for color).