Simple, No Chill Sugar Cookies
As cheesy as it may sound, sugar cookies were made for family and friends to bond over, while creating all sorts of shapes and eating frosting by the spoonful’s. Whether or not that was part of your childhood, no one should stop you from (re)living those moments. These classic cookies are so delicious, with such basic ingredients you likely have, just waiting for their big debut. On top of the fluffy trees + snowmen, you can choose any frosting your soul needs, which may in fact be my 3-ingredient chocolate one!
Ingredients:
1 organic + pasture-raised egg
1/3 cup refined coconut oil, melted + cooled
1/2 tsp almond extract (optional)
1/2 cup monk fruit sweetener sugar (I used this!)
1.5 cups almond flour
1/2 tsp baking soda
1/2 tsp pink salt
frosting of choice (see notes)
2 tbsp cacao nibs, for sprinkling on top (optional)
Directions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk the egg, then stir in the melted + cooled oil and almond extract (if using).
Add the monk fruit and stir until everything is well-incorporated.
Gradually mix in the almond flour (I did so in 1/2 cup increments), then add the baking soda + pink salt. The mixture should now be thick.
On the prepared pan, flatten out the dough until it is even across and about 1/2 inch thick.
Slide the parchment, which is holding the freshly-pressed batter, off the pan, and onto the countertop. Add a fresh sheet of parchment paper to the now bare baking sheet.
Lightly dip in oil or water your cookie cutters of choice. This will keep the batter from sticking as easily — trust me, you won’t want any to go to waste!
Press the cutters into the thinned out batter, making as many shapes as possible. Clear the outline of each shape by using a spatula to slide the excess dough out of the way. As you do so, make a pile of the excess batter and carefully transfer the shaped cookies to the pan. Once all the pre-cut shapes are moved out of the way, press the excess dough thinly again, and repeat the process until all the dough is used up. If you have the smallest bit left, simply add it to a prepared cookie that may seem a tad too thin somewhere.
Bake for just 14-16 minutes, or until the edges begin to turn just slightly golden-brown.
While baking, if need be, prepare your frosting and other toppings of choice. I used cacao nibs on top as “sprinkles.”
Allow to cool for at least 10 minutes. If possible, I recommend carefully transferring them to a cookie cooling rack (like this).
Smear on as much frosting as you’d like — no rules or judgement here!
Enjoy!
Store leftovers, if any, in an airtight container on the counter for up to five days or in the fridge for up to two weeks.
Notes:
For the frosting, use anything your soul is craving! This could be anywhere from my own, 3-ingredient chocolate one, all the way to this vanilla one I used here. Whether or not you use them on the cookies, a few spoonful’s of each didn’t hurt!
The monk fruit is a 1:1 ratio for white sugar, if you would like to make the swap.
If desired, you can use vanilla extract, in place of the optional almond extract.
If using a cooling rack, I suggest storing it in the freezer while the cookies bake. Therefore, when you transfer the freshly-baked cookies here, they will cool in about half the time!
