Sugar Cookies and Buttercream Frosting
I just love sugar cookies! The soft, sweet dough with just the right kind of frosting can take me back to my childhood faster than hearing my first and middle name together! But for so many obvious reasons, that old favorite done the same old way is just not on the radar anymore.
So I set out this holiday season to make something truly decadent and something that NO ONE would even consider at a party was a healthy option. Some of the most amazing memories for me are when I spend time in the kitchen working with my girls. This memory will go down as one of the best ever because as we were trying to come up with various frosting options to test, we failed terribly at one of them. It was HORRIBLE! And we laughed and laughed as we spit it out! Turns out we were using an expired (by 4 years…gulp) ingredient without realizing it so, thankfully, our bonding didn’t continue in the hospital.
We went back to the first frosting we made which we loved, improved upon it a bit more, and came out with something we are so proud of doing together and it seriously is friggin’ delicous! And the cookie, so soft and sweet! This is one for the family recipe books for sure!
You can sub almond flour for the Tigernut if you don’t have it but Tigernut is, by nature, a bit sweet on its own so you may want to increase your sweetener just a bit if using almond flour. Getcha some Tigernut…you won’t be sorry!
- 1.5 cups Tigernut flour (get it here )
- 1/3 cup Kerrygold butter (melted)
- 1/3 cup coconut butter (melted)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/8 cup Lakanto Maple flavored monkfruit syrup (get it here ), or other syrup (*note, if not using tigernut flour, increase the syrup to 1/4 cup. tigernut flour is naturally a bit sweeter so you need less syrup for tigernut)
- 1/2 tsp almond extract
For Buttercream frosting:
- 8 T Kerrygold butter
- 2 tsp vanilla extract
- 3 T powdered sweetener of choice (I love Lankanto Monkfruit and I grind it to make it powdered. Swerve also works well)
- 1-2 pinches of salt to taste
- Heat oven to 350.
- Mix all dry ingredients.
- Mix all wet ingredients.
- Slowly mix the wet into the dry (I use a food processor for this…easy peasy!).
- Form in a ball and roll to about 1/4 inch between 2 pieces of parchment paper.
- Flatten small pieces with hand to make round cookies or use cookie cutters.
- Bake at 350 for 7 minutes.
- Cool completely before moving so they don’t crumble.
While cooling, mix frosting ingredients together. Spread on cookies and serve!
Enjoy as a Christmas cookie, or any time of year!
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