Valentines Marbled Sugar Cookies
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These Valentines Marbled Sugar Cookies are gluten free and as as gorgeous as they are, they’re dye free, too!
You can use vegan butter to keep them dairy free as well
They are adorable and make for a great DIY valentines gift! They also make for a great baking day with the kiddos!
Aren’t they just mesmerizing to look at!?
Why You’ll Love These Valentines Marbled Sugar Cookies
- They’re gluten free and refined sugar free
- They don’t use artificial food dyes
- The kids will have SO much fun making these with you
- The marbled design is simple and makes them so pretty
Ingredients
- 1/4 cup Butter, Unsalted
- 2 Tbsp Coconut Oil, Softened
- 6 Tbsp Coconut Palm Sugar
- 1 whole Eggs
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Almond Extract
- 1 cup Almond Flour, +2 tbsp
- 1/4 cup Coconut Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- Royal Icing
- 1 cup Powdered Monkfruit sweetener, or organic powdered sugar
- 2 1/2 Tbsp Almond Milk, Or any milk
- 1 pinch Artificial Dye-Free Food Coloring. I like Color Kitchen Foods. Mix with a tiny pinch of water first, for more vibrant color
Process
- Melt your buBeat butter, coconut oil, and sugar together
- 2. Add egg & extracts and beat again
- 3. Add remaining ingredients until smooth
- 4. Wrap dough in plastic wrap and refrigerate for half hour
- 5. Dust a surface with coconut flour and roll out dough
- 6. Use cookie cutters of choice to cut your dough, then place cookies on parchment paper lined baking sheet
- 7. Freeze for 10 min
- 8. Then bake at 325 for 12-13 minutes. Allow to cool several minutes on baking sheet, then move to cooling rack
- 9. Prepare icing by whipping sugar and milk together until smooth
- 10. Divide into 2 bowls. Add natural red dye to one bowl (I used GoSuperNatural brand here)
- 11. In a bowl add your plain icing, then drizzle red. Swirl together with a toothpick lightly
- 12. Dip sugar cookie in icing, then lift straight up and allow excess to drip off for 10-15 seconds
- 13. Quickly flip over and place on cooling rack
- 14. Allow icing to set and enjoy!
Variations for Dietary Preferences
- Butter– if dairy free you can sub this foe vegan butter or coconut oil
- Sweetener – You can use coconut sugar or organic cane sugar in place of the sugar free sweetener in the cookies
- Egg – I have not tried for certain, but a flax egg should hold up well in this recipe
- Almond flour – unfortunately, almond flour holds moisture much differently than other flours. I don’t believe substituting another flour would work well here.
If you make these Valentines Marbled Sugar Cookies I’d love to your thoughts in the comments below! Or tag me on social media so I can see your creations!
Ingredients
- 1/4 cup Butter Unsalted
- 2 Tbsp Coconut Oil Softened
- 6 Tbsp Coconut Palm Sugar
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Almond Extract
- 1 cup Almond Flour +2 tbsp
- 1/4 cup Coconut Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Sea Salt
Royal Icing
- 1 cup Powdered Monkfruit Sweetener or Organic Powdered Sugar
- 2 1/2 Tbsp Almond Milk
- 1 pinch all natural pink colorant Color Kitchen Foods is my favorite
Instructions
- Beat butter, coconut oil, and sugar together
- Add egg & extracts and beat again
- Add remaining ingredients until smooth
- Wrap dough in plastic wrap and refrigerate for half hour
- Dust a surface with coconut flour and roll out dough
- Use cookie cutters of choice to cut your dough, then place cookies on parchment paper lined baking sheet
- Freeze for 10 min
- Then bake at 325 for 12-13 minutes. Allow to cool several minutes on baking sheet, then move to cooling rack
- Prepare icing by whipping sugar and milk together until smooth
- Divide into 2 bowls. Add natural red or pink dye to one bowl (I used GoSuperNatural brand here)
- In a bowl add your plain icing, then drizzle red. Swirl together with a toothpick lightly
- Dip sugar cookie in icing, then lift straight up and allow excess to drip off for 10-15 seconds
- Quickly flip over and place on cooling rack
- Allow icing to set and enjoy!