Paleo Soft Sugar Cookies (Edit recipe)

A remake of a recipe we used to make every year for Christmas, but obviously great for other holidays. The availability of so many non diary ingredients made recreating this family gem was so fun! The best baked cookie was using a 2½’ round cookie cutter. Definitely use your favorite cutter for any holiday, but avoid going any larger as bake times might be affected and edges might be done before the middle. This recipes makes A LOT of cookies, so gather your family and friends together and have a cookie making party! It’s a great reason to get together and create memories in the kitchen.

25 minutes

8 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	128
Fat:	6 g
Carbohydrates:	20 g
Protein:	1 g
Cholesterol:	13 g
Sodium:	94 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 60

Ingredients

cookies

1 cup Kite Hill Sour Cream Alternative, or organic sour cream or plain Greek yogurt
1 tsp Baking Soda
3.5 cups Cassava Flour
2 cups Maple Sugar, can sub organic granulated sugar
.5 tsp Sea Salt
1 cup Salted Butter, grass fed, melted & slightly cool, can sub ghee
3 whole Eggs, large, room temperature
1 tsp Lemon Juice
1 tsp Pure Vanilla Extract

frosting

.5 cup Ghee, can sub grass fed butter, softened
8 oz Kite Hill Cream Cheese, can sub standard cream cheese
2 tsp Pure Vanilla Extract
3.5 cups Maple Sugar, *see notes for recipe for Maple Powdered Sugar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line two baking sheets with parchment paper and preheat the oven to 400°.
In a small bowl, combine yogurt (or sour cream if using) and baking soda. Stir to combine and set aside. Be aware, this mixture will bloom a bit because of the chemical reaction, so make sure your bowl can accommodate this.
In a large bowl, add cassava flour, maple sugar, baking powder and salt. Whisk together and set aside.
In a medium sized mixing bowl, add melted butter (or ghee), eggs, lemon juice and vanilla. Mix well with a hand mixer until eggs are thoroughly combined. Pour into dry ingredients and mix again til well combined. Mixture should have the consistency of wet, clumpy sand.
Add bloomed yogurt mixture to the dough and continue mixing until the dough comes together enough that you can use your hands to roll it into a large ball. Divide into two dough balls and keep one covered while you roll out cookies from the first.
Roll dough out in between two pieces of well dusted parchment paper to ¼” thick. Cut out into desired shapes, place on a baking sheet about ½” apart. They don’t spread too much, but you don’t want them touching. Re-roll crust scraps and cut out cookies until the baking sheet is full. Bake for 7-9 minutes until the edges just become brown. Remove from the oven, let them cool slightly on the baking sheet and then remove to the cooling rack. Repeat with remaining dough.
Once cookies are all baked/cooled, prepare frosting by adding ghee, cream cheese and vanilla to a large mixing bowl. Using a hand mixer, whip on high speed until well combined. Add 2 cups of the powdered sugar and mix well. From here, continue adding powdered sugar until you reach a desired consistency. I like using nearly 4 cups, but depending on the ingredients you use you may not need as much. Frost and decorate cookies as desired.

Notes

Using organic sugar will lend to a more traditional colored cookie than maple sugar. Same goes for the frosting, if you use a powdered maple sugar it will have more of a golden hue to it.
If you roll the cookies out thicker than ¼” they will tend to puff up more and crack a bit and the tops will not be as smooth.
You can make this dough in advance and store it in the refrigerator wrapped in plastic. Let it come up to room temperature before rolling.