Grain-Free Marbled Snowflake Sugar Cookies
These Grain-Free Marbled Snowflake Sugar Cookies are the easiest cut-out sugar cookies to make for the holidays! Dip the cookies in a powdered sugar marble icing for the most beautiful snowflake cookie design! They are also gluten-free and vegan.
This is a sponsored post written by me on behalf of the Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!
I couldn’t think of a more gorgeous, yet simple way to celebrate the season with you. A snowy winter wonderland was the perfect vision I had for holiday cookies and I hope you’ll agree that these Grain-Free Marbled Snowflake Sugar Cookies give you all the holiday feels. These sugar cookies themselves could not be simpler to make, and I promise the decorating is a lot easier than it looks too, but you’ll be fooling all of your family and friends that you’ve been taking online cookie decorating classes this past year 😉
These are the kind of sugar cookies you can make with your kids or with your loved ones playing holiday music in the background sipping on some hot cocoa with the tree lit in the background making lasting memories. And they just so happen to be allergy-friendly, gluten-free, grain-free and vegan! And they bake up just perfectly using my Calphalon Nonstick Bakeware.
Calphalon Nonstick Bakeware has interlocking nonstick layers to deliver high performance release. Even the stickiest baked goods can be removed cleanly for beautiful results and easy cleanup. No parchment paper or heavy greasing is needed to bake these cookies using the 14×17-in. Cookie Sheet or their 12×17-in. Baking Sheet. Clean up is a breeze too. Less paper waste, no greasy mess and the cookies just pop right off of the baking sheet(s), so no heavy scrubbing.
A few other reasons why I love the whole 10-piece baking set:
- Set includes: 12-Cup Muffin Pan, 12×17-in. Baking Sheet, Medium Loaf Pan, Two 9-in. Round Cake Pans, 14×17-in. Cookie Sheet, 9×13-in. Brownie Pan, 9×13-in. Covered Cake Pan, Cooling Rack
- Dishwasher-safe
- Oven-safe up to 500°F
These Grain-Free Marbled Snowflake Sugar Cookies are soft, but not crumbly. They are sweet but not leaving you with a sugar headache. They easily cut into whatever shape you want, so if you’re not feeling the snowflake shape, maybe some Christmas trees would be pretty too!
To make the grain-free cookie dough, you’ll simply whisk together tiger nut flour (which despite its name is also nut free), baking powder and salt. Then in a separate bowl you’ll beat together two flax eggs, vegan butter, pure vanilla and almond extracts, and organic cane sugar. Fold or beat the dry flour mixture into the wet until it’s well incorporated. There’s no need to chill the dough first (yay!).
Turn the dough out onto a piece of parchment paper and roll out the dough to desired thickness. It helps to dust the parchment paper and the top of the dough with flour to keep the dough from sticking to the rolling pin.
I prefer thicker sugar cookies, about 1/4-inch thickness. I also like to divide the dough into two sections to make rolling a tad bit easier.
Cut the cookies into whatever shape you’d like and gently place them onto the un-lined Calphalon baking sheets. The dough is pretty soft, and while I didn’t chill mine, it may help cutting out the snowflakes easier, just make sure you don’t chill it too long or it will dry out. The sprinkled flour also helps with this part too.
Then bake the cookies for just 10 minutes on 350 degrees F.
Once the cookies are cool you simply whisk together the powdered sugar and plant milk until you have a thick paste-like icing. I like to sift my powdered sugar or use a fork to mix it to ensure there are no large clumps. Then you will want to add a few drops of food coloring, preferably dye-free, natural plant-based coloring, and using a toothpick, spread it around to create a marble-like pattern.
Carefully dip each snowflake cookie in the icing, face side down and let the excess icing drip off. Place the cookies on a cooling rack- also included in the Calphalon 10-Piece Nonstick Bakeware Set, to allow the extra icing drip off the sides and the icing to harden. It’s so fun to see the beautiful marble patterns that come out, there are no two cookies alike, how fitting for snowflake cookies 😉
If you want to pipe extra icing in snowflake patterns to take the design to the next level feel free to do that, but they come out so pretty just with the marble effect icing it’s totally optional. You can also garnish with sparkling sugar and candy pearls!
I hope you enjoy making these sugar cookies as much as you enjoy eating them! And since we’re in the season of giving, head over to Calphalon.com to purchase your Calphalon Nonstick Bakeware for you or as a gift and use code GINA25 for 25% off! 🙂 I can’t wait to hear what you think so be sure to rate this recipe, leave a comment below and tag me on Instagram or Facebook when you make them!
MORE CHRISTMAS COOKIES!
☆ Chocolate Peppermint Biscotti
☆ Flourless Salted Tahini Chocolate Chip Cookies
☆ Chocolate Chunk Matcha Shortbread Cookies
☆ White Chocolate Cherry Macadamia Cookies
☆ Chocolate Peppermint Cream Sandwich Cookies
☆ Blackberry Cream Oatmeal Sandwich Cookies
Grain-Free Marbled Snowflake Sugar Cookies
These Grain-Free Marbled Snowflake Sugar Cookies are the easiest cut-out sugar cookies to make for the holidays! Dip the cookies in a powdered sugar marble icing for the most beautiful snowflake cookie design! They are also gluten-free and vegan.
Ingredients
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
- 3 cups tiger nut flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegan/plant butter
- 3/4 cup sugar*
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
Icing
- 1 cup powdered sugar
- 2 tablespoons plant milk
- blue food coloring, preferably dye-free and plant-based
Additional Decorating (optional)
- candy pearls
- vegan royal icing
- sparkling/decorating sugar
Instructions
- Preheat the oven to 350 degrees F. Make the flax eggs first by combining the flaxseed meal and water in a small bowl and set it aside to "gel" up.
- Next, whisk together the tiger nut flour, baking powder, and salt.
- Beat together the butter and sugar with a hand mixer or in your stand mixer until combined. Add the flax eggs, vanilla and almond extracts. You'll slowly add the flour mixture until the cookie dough forms and sticks together. Don't over-beat the dough or it will be tough.
- I like to divide my cookie dough into two parts to make rolling easier, but you will roll the dough between two pieces of parchment paper until it is about 1/4-inch thick, or you can sprinkle extra flour on the parchment paper and then on top of the dough to roll out (what I did). I then used a variety of snowflake cookie cutters to cut my cookies out. Place them on an un-greased, un-lined baking sheet and bake for 10 minutes. You will likely need two baking sheets. Allow them to cool completely before icing.
- To make the marble icing, simply whisk together the powdered sugar and plant milk until you have a thick paste-like icing. I like to sift my powdered sugar or use a fork to ensure there are no large clumps. Then add a few drops of food coloring and using a toothpick, spread it around to create a marble-like pattern, but don't mix it too much or you'll completely turn your icing one color.
- Carefully dip each cookie in the icing, face side down and let the excess icing drip off. Place the cookies, un-iced side down, on a parchment-lined baking sheet or cooling rack to dry and allow the icing to harden. Add more coloring if desired and repeat until all the cookies are iced. You can decorate additionally if desired or leave them as is.
Notes
** This is a sponsored post developed for Calphalon
**May substitute cane sugar with coconut sugar, but note the cookies will come out darker in color
***chilling the dough isn't necessary, but the dough will be soft and it may help if you're having some sticking issues. I didn't have any problems using extra sprinkled flour and working quickly. It also helps to peel away the dough from the cut-out shapes and then use a spatula to get the cut shapes onto the baking sheet.
