These Paleo Christmas Cut Out Cookies are easy to make and so delicious! They taste just like the traditional version, but made gluten free and are naturally sweetened.
Sugar cookies are good year round, but there's something special about them at Christmas time. The smell while they were cooking reminded me of the holidays and it was heavenly.
Easy Sugar Cookies
These cookies are so easy to make! Everything is mixed in one bowl, by hand and then refrigerated to chill. The dough itself is so delicious that my daughter and I kept taking bites. Because the dough needs some time to chill, this makes them perfect for prepping ahead and having on hand when you need it.
The dough gets rolled out into ¼ inch thick and cut with a cookie cutter. I found the best way to get the cookie to the baking tray was with a thin spatula. They bake and cool then they're ready to frost and decorate however you want.
These taste like real deal sugar cookies. They are buttery, sweet from the honey, and soft yet a little chewy around the edges. They are so delicious! If you miss sugar cookies, you have to try these!
My daughter LOVES them!
Multi-use cut out cookies
We used fun Christmas cookie cutters, but you could use leaves and pumpkins for Thanksgiving, eggs for Easter, hearts for Valentines-- you get the idea! So many fun options. While these can be frosted and decorated, we preferred them plain. I used a Simple Mills vanilla frosting to keep it easy.
These cookies do have butter in them. I know I usually share things that are dairy free, but everyone in our house tolerates grass-fed butter just fine so we do use it. I know ghee would work as well if you can't tolerate casein for lactose.
You will love these Christmas Cut Out Cookies are here are some more cookies to try:
- Paleo Mexican Wedding Cookies
- Gluten Free Monster Cookies
- Paleo Snickerdoodles
- Chocolate Crinkle Cookies (paleo)
Christmas Cut Out Cookies
- In a small bowl, combine the almond flour, coconut flour, baking soda, and salt.
- In a large bowl, add the butter, coconut oil, honey and vanilla. Blend together until smooth and creamy. You can use a hand mixer if needed.
- Slowly add the dry ingredients to the butter mixture and stir until throughly combined. Chill the dough in the refrigerator for at least one hour (or up to 24 hours).
- Preheat the oven to 325° and line a baking sheet with parchment paper. Set aside.
- Divide the dough in half. Place half on a large sheet of parchment paper. Keep the other half in the fridge to stay cool.
- Cover the dough with a second piece of parchment paper and roll it out to ¼ inch thick. Remove the top parchment and use your favorite cookie cutters to cut shapes. Remove the excess dough around the shapes gently, then using a thin spatula, remove the cut-out shapes to the parchment lined pan.
- Repeat this process until all dough has been used. Place it back in the fridge as needed to chill.
- Bake 6-8 minutes, until cookies begin to slightly brown around the edges. Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
- Decorate as desired.