Description
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 or cassava 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
* Tigernut flour may be swapped for another grain-free flour. I wouldn't suggest almond flour for this recipe. You may also use gluten-free baking flour (but won't be grain free).
** 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.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American