Soft Scoop and Bake Sugar Cookies
These paleo sugar cookies are soft and pillowy and melt in your mouth delicious! They're perfect for a holiday party or just baking together as a family.
Servings 10 -12
Ingredients
For the Cookies
- 1 1/4 cup almond flour
- 1/2 cup tapioca flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg
- 1/4 level cup honey
- 1 teaspoon vanilla extract
For the Frosting
- 1/2 cup organic palm shortening
- 1/4 cup thick not runny honey
- 2 teaspoons vanilla extract
- pinch of salt or more to taste
- 2 teaspoons arrowroot powder
Instructions
- For the cookies:
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Into a mixing bowl, combine the almond flour, tapioca flour, baking powder, and salt and stir until combined.
- Add in the egg, honey, and vanilla extract and mix until a sticky dough is formed.
- Using a cookie scoop, scoop the dough onto a parchment lined baking sheet.
- With your hands, flatten the cookies until they are about 1/4 inch thick. You may need to add a little flour to your hands so the dough doesn't stick to them.
- Bake for 9-10 minutes at 350℉
- Let the sugar cookies cool on the pan before frosting.
- For the Frosting:
- Combine the shortening, honey, arrowroot powder, vanilla, and salt into a medium sized mixing bowl.
- Using a hand mixer, mix until well combined.
- This frosting will melt if the cookies are warm.
Notes
Make sure you level off your 1/4 cup of honey with the back of a knife. If any extra honey gets added to the recipe, the dough will be too wet.