Sugar cookies and Christmas are almost synonyms in my family. Every time Christmas rolls around sugar cookies are a go-to dessert staple. It was part of the Christmas tradition to mix, cut out, and decorate Christmas cookies. I would always save my most beautiful creations to leave out for Santa. These AIP sugar cookies help to keep the tradition alive, without the sugar coma.
This recipe goes great with the AIP Frosting recipe!
These AIP Sugar Cookies are nice and crisp around the edges, but still nice and chewy on the inside and they don’t fall apart! That was probably my main problem with perfecting these sugar cookies. The first time I tried to create the recipe, the dough was pretty easy to work with, but they fell apart right away. These cookies retain that soft and crispy AIP sugar cookie charm. You will definitely want to add them to your holiday baking list!
Tips on making AIP Sugar Cookies
How can I make the Perfect Cut out cookies?
The key to making this dough easy to work with is to freeze or refrigerate for 10-15 minutes before handling. By refrigerating the dough it helps to solidify the palm shortening and the coconut oil, and it makes the dough a lot less sticky.
Another tip for making dough easier to work with for cut out cookies is to dust the dough, rolling pin, and cookie cutters with arrowroot flour or tapioca flour. I prefer these to other AIP flours because these flours are very fine and will help the cookies to slide right off the rolling surface and onto the cookie sheet.
Can I make the dough ahead of time?
You can make this dough ahead of time and store it in the refrigerator to bake later. But, if you plan on using it to make cut out cookies you will need to let it thaw for a few minutes so that it is not too solid to work with. If the dough is too cold, it can be really hard to roll out.
Can I make drop AIP Sugar Cookies with this recipe?
Absolutely! If you don’t want to make cut out cookies, then you can bake the dough right away. Roll the dough into a log and cut it into ¼ inch discs or drop them onto the cookie sheet and press flat. This dough does not spread, so however thick you would like your sugar cookies, that is how thick you should cut them or flatten them.
Mixing AIP Sugar Cookies
First start by mixing the coconut oil and palm shortening together until it is well incorporated. If your coconut oil is rock solid, you may need to soften it so it can fully mix with the palm shortening. Next add the maple syrup, coconut milk, and vanilla and mix again. Don’t worry if your ingredients start to separate or if they aren’t fully blending, when you add the flour it will all come together.
In a separate bowl, add the flours, soda, and salt together. Mix the dry ingredients. Next, add half of the dry ingredients to the wet ingredients and stir. Make sure to stir well before adding the second half of the dry ingredients and stir again
Take the dough and refrigerate or freeze for 10-15 minutes before you start to handle the dough. You can skip this step if you do not plan on cutting out the cookies.
Preheat the oven to 375 degrees Fahrenheit
Once the dough is chilled, dust your work surface with tapioca starch or arrowroot starch, then start to roll out the cookies and cut them into shapes.
Place the dough on a cookie sheet and Bake at 375 degrees for 7-10 minutes, or until the edges begin to get a little crispy. If you prefer softer cookies, take them out before they start to brown.
This recipe will make about 24, small cut out cookies.
For the frosting, check out the AIP Frosting recipe!
Looking for more holiday recipes? Check these out!
AIP Sugar Cookies
Ingredients
- ⅔ Cup Cassava flour
- 2 Tablespoons Arrowroot flour
- 1 Tablespoon Coconut flour
- ¼ Teaspoon Baking soda
- ¼ Teaspoon Salt
- 3 Tablespoons Palm shortening
- 2 Tablespoons Coconut oil
- ¼ Cup Maple syrup
- 2 Tablespoons Coconut milk
- 1 Teaspoon Vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit
- Mix the coconut oil and palm shortening together until it is smooth. If your coconut oil is rock solid, you may need to soften it so it can fully mix with the palm shortening.
- Next add the maple syrup, coconut milk, and vanilla and mix again. Don’t worry if your ingredients start to separate, or if they aren’t fully blending together (if some of the ingredients are cold, it may separate). When you add the flour it will all come together.
- In a separate bowl, add the flours, soda, and salt together. Mix the dry ingredients.
- Next, add half of the dry ingredients to the wet ingredients and stir. Make sure to stir well before adding the second half of the dry ingredients.
- For normal sugar cookies, you can bake them right away. The dough does not spread so you will want to press your cookies down to your desired thickness.
For cut out cookies
- For cut out sugar cookies, take the dough and refrigerate or freeze for 10-15 minutes before you start to handle the dough.
- Once the dough is chilled, dust your work service with Tapioca starch or arrowroot starch, then start to roll out the cookies and cut them into shapes.
- Bake in the preheated oven for 7-9 minutes.
- This recipe will make about 24, small cut out cookies.
