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| Cookies Decorated by my Little Love |
My Little Love and I really enjoy baking together. One of her favorite things to bake is Vanilla Butter Cookies, especially when we make them into cut-out cookies.
These cookies are sweet enough on their own (I prefer them plain), but they are an extra special treat with homemade Vanilla Honey Buttercream Frosting. Enjoy them plain or frosted. If you want to add color to your frosting, make sure to look for all-natural, plant-based food coloring (stay away from artificial food coloring!).
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| Little Love excited about the cookies. |
Sprouted Cut-Out Cookies (Gluten-Free)
These are so versatile, they are great any time of the year, just switch up the cookie cutters.
Equipment: Large Baking Pan (I use a Stoneware Large Bar Pan), Medium-Size Mixing Bowl, Parchment Paper, Rolling Pin, Cookie Cutters
- 1 batch Vanilla Butter Cookies
- Extra sprouted flour for dusting
2. Preheat oven to 325 degrees F.
3. Place a large piece of parchment paper (about 12 inches long) on a flat surface. Place a small amount of sprouted flour in the corner of the parchment paper for you to use as needed. Get your cookie cutters ready. Lightly sprinkle a little bit of sprouted flour in the middle of the parchment paper. Break cookie dough ball in half and place on top of the sprinkled flour. Sprinkle sprouted flour on top of the dough ball. Rub a little bit of sprouted flour on the rolling pin. Roll the dough out about 1/4 inch thick.
4. Use cookie cutters to cut out shapes/cookies. Repeat until all dough is gone.
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| My Favorite Little Helper |
5. Place cut-out cookies on baking pan. [Note: If you are not using clay stoneware for baking, make sure to line your baking pan with parchment paper.]
6. Bake for about 15 minutes or until edges are light golden brown.
7. Allow cookies to sit on the pan for 10 minutes before removing. Use a flat spatula to move the cookies to a cooling rack.
8. Allow to cool completely if you decide to frost them.
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| Admiring her cookie. |
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| Little Love enjoying her first bite of the cookie. |
Yield: Varies.
Storage: Store in an airtight container.
This post is part of Simple Lives Thursday @ GNOWFGLINS, Fight Back Friday @ Food Renegade, and Fresh Bites Friday @ Real Food Whole Health.
This post is part of Simple Lives Thursday @ GNOWFGLINS, Fight Back Friday @ Food Renegade, and Fresh Bites Friday @ Real Food Whole Health.
These look positively delicious! Merry Christmas to you and that little cutie pie helper of yours! :) Kelly
ReplyDeleteThank you Kelly! Merry Christmas to you too. :)
ReplyDeleteThanks for this idea. My kids love your butter cookie recipe!
ReplyDeleteQuick question:
ReplyDeleteHow did you keep your icing from melting, while decorating? Did you quickly ice, then put the cookies in fridge?
Thank you so much for sharing that with me :)
ReplyDeleteYou do have to wait until the cookies are completely cooled before frosting (or it will just melt right off), but that doesn't mean you can't enjoy some w/o frosting while they are warm :)
ReplyDeleteI love these pictures of your daughter, she is adorable! Hope you both had a wonderful Christmas! I'm sure when Larissa is a little older she will enjoy making these cookies as well. Of course, she would already enjoy eating them :)
ReplyDeleteThanks Debbie! I LOVE the picture of Larissa that you just shared, she is a beauty. Hope you are having a wonderful holiday. Much love to you.
ReplyDeleteHi! Fantastic recipe! I would also like to pass on to you The Liebster Award because you are an inspiration!
ReplyDeletehttp://glutenfreescdandveggie.blogspot.com/2011/12/today-i-was-honoured-to-receive.html
Vicky, thank you so much! I am honored :)
ReplyDeleteok. this has become a staple in our home. thanks for this healthy snack/dessert recipe!
ReplyDeleteOh wonderful! I'm so happy to hear that :)
ReplyDeleteHey, I just want to thank you so much for writing your blog! My husband and I recently decided to drastically change the way we are eating--(we are doing our prep week this week, but plan to start the Reboot Your Life juice fast next week.) And then to eat primarily vegan (we are ok with honey, so I guess that makes us vegetarian), and the main worry I had for my son was the holidays. It's a tradition in my family to make cookies at Christmas, and particularly gingerbread men-shaped cookies. Up until today when I found your recipe, I only knew two options: Nasty regular sugar cookies I'd always made, or something close to dirt that was the other vegetarian recipes I'd found. I was so worried that my son would have to miss out on this memory because we had made a healthy eating lifestyle choice for our family (one that parents and relatives are not exactly embracing), and then I found your site! I am so happy! Your food is good, nutritious, and something I can feel so good about feeding my son. Thank you for the part you're playing in helping us raise healthy kids!!
ReplyDeleteYou are so sweet, thank you so much for your kind words. Good for you, what a gift you are giving to your family on your new food journey. I'm so thrilled that this recipe stood out to you, my Little Love loves these cookies, I hope you son will too. Take care.
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