Extra Special, Nothing Added Easter Cookies!
Ingredients
Dry Ingredients
- 2 Cups Almond Flour
- 1/4 Cup Coconut Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
Wet Ingredients
- 1/4 Cup Butter
- 6 Tbsp Honey
- 1 Egg
- Flavoring Fresh vanilla bean, Food grade lavender syrup, Citrus zest and a quarter teaspoon of juice
Final Ingredients
- Color Butterfly pea tea with lavender (Blue), Beet Powder (Red/Pink), Turmeric Powder (Yellow/Orange), Ground freeze dried dragon fruit (Purple), Spirulina powder (Green)
- Patience
Instructions
- To start, everything is pretty standard! Preheat oven to 350 degrees. Sift all of your dry ingredients together.
- All of your wet ingredients should be at room temperature. Cream the butter and honey together, much like sugar, but it’s oh, so sticky. I did find it to be easier to use a wooded spoon and bowl vs. a mixer. It’s seriously sticky guys…but kind of fun, if you just let go.
- After creaming, add in your egg, and the sticky situation absolutely calms down.
- Add in all other ingredients and blend.
- Now it’s time to pop in some coloring. Go with your gut and shade preferences here. I will note some colors faded a bit in baking. The tea, most notably. You can absolutely divide up the dough after it’s mixed to add a couple of colors to one batch.
- The dough will seem a bit like it has sand in it. That’s okay. Refrigerate it for at least 2 hours. You want this stuff pretty cold. When you begin rolling, take out smaller batches to prevent them from coming to room temp.
- When rolling, a well-floured surface is your friend, and use limited pressure. I did find that little “roll and pats” in one direction worked better. That sticky honey seems to make a comeback!
- After rolling, cut into your desired shapes. This is where the little ones can join back in on the fun!
- Bake the cookies for 8-10 minutes at 350 degrees. Watch them closely, as the corners will brown rapidly, and grab them as soon as you see that browning!
Notes
These Easter cookies did keep well in the fridge for one week, and froze nicely too!
Extra note! Okay, we are all seeing the layered sugar cookies with mini shapes layered into the final cut outs. Did I try this? Ummm, of course! I did find it best to work with a small bottom layer and just to pat the tiny shapes in.
