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Adrienne’s Christmas Cookies

  • Author: Adrienne Droogsma

Description

On Plan Christmas Cut Out Cookies


Ingredients

Scale
  • Christmas Cookies-
  • 1/4 cup of unsalted butter (if you use salted butter leave out the salt in the batter recipe)
  • 1/4 cup of coconut oil melted (use refined coconut oil if you don’t want the coconut flavor)
  • 1/4 cup plus 2 tbsp THM Super Sweet Blend (Mrs. Criddle used 1/2 cup plus 2 tbsp of THM Gentle Sweet)
  • 1/2 tsp vanilla extract
  • 1/2 cup of sour cream or 1/4 cup of sour cream & 1/4 cup of plain greek yogurt
  • 2 eggs plus 1 & 1/2 tbsp egg whites
  • 3/4 cup almond flour
  • 1/2 cup THM Baking Blend
  • 1/2 cup of Oat Fiber (plus some for flouring)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Cookie Icing-
  • 4 oz of 1/3 less fat cream cheese
  • 1/2 cup (1 stick) of butter (I used salted)
  • 1/2 cup of THM Gentle Sweet (or 1/4 cup of THM Super Sweet ground into powder or 3/4 cup of Xylitol or Swerve ground into powder)
  • 1 tsp vanilla extract
  • Heavy whipping cream as needed to reach desired frosting consistency
  • Natural food coloring

Instructions

  1. Cookie Dough Directions-
  2. Mix butter, coconut oil, sweetener and vanilla until fluffy.
  3. Add sour cream or sour cream/greek yogurt, mix well.
  4. Add eggs plus egg whites, mix well.
  5. Add dry ingredients and mix on high for a minute or two or until all ingredients are well incorporated and form a semi thick dough (it should resemble a soft cookie dough).
  6. Cover bowl and refrigerate for at least 4 hours.
  7. Preheat oven to 350 degrees.
  8. Lay parchment paper out on cookie sheets

What you will need to make the Cookies

  1. Cookie Cutters
  2. Rolling pin
  3. Small flat spatula for transfering cookies to cookie sheet
  4. OAT FIBER
  5. Parchment paper, cookie mat or clean flat surface for rolling out dough
  6. NOTE: this dough is soft and can be sticky so a liberal dusting of OAT FIBER is NECESSARY on your rolling surface and on top of dough when rolling (this is very important)
  7. Split dough into 4 portions, work with each portion until scraps are too small and then add scraps to next portion and so on until dough is gone.
  8. Dust counter surface/parchment paper/cookie mat with a LIBERAL amount of oat fiber.
  9. Take 1 portion of dough and set on rolling surface, dust the top of the dough with oat fiber and proceed to roll out dough adding more oat fiber as needed to prevent sticking.
  10. Rolll to desired thickness (mine were about 1/8-1/4″ thick).
  11. Using cookie cutter press into dough.
  12. Remove scraps and using a flat spatula (dusted with oat fiber) transfer cookie shapes to the parchment paper lined cookie sheet.
  13. (Mrs. Criddle’s Note- I froze my dough, took out of the freezer, laid on dusted parchment paper, placed parchment paper on top, rolled out in between the parchment paper, froze for a few minutes more after rolling out, took out of freezer and cut out with cookie cutters.)
  14. Between each rolling, re-dust rolling surface and top of dough with oat fiber to prevent sticking.
  15. Once your cookie sheets are filled bake for 7-9 minutes.
  16. My cookies were not brown on the bottom at all.
  17. After pulling them from the oven let them sit for about 10-15 minutes on the pan and then transfer to a cooling rack.
  18. Icing Directions-
  19. Using a hand mixer or stand mixer blend together cream cheese and butter until combined.
  20. Add sweetener of choice and vanilla, blend again.
  21. While mixing add heavy whip until desired consistency.
  22. **optional- decide how many colors you want and divide frosting into separate bowls and add food coloring. You can find natural food coloring at some health food stores or online.
  23. ENJOY!

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