Sugar cookies, the ultimate Christmas treat, have been one that my brothers, mother, and I, have made ever since we were little. Getting together with friends, we would bake multiple batches of an age-old recipe that I am not quite sure where it came from. Unlike any other sugar cookie out there, everyone who has ever tried this old family recipe continues to rave about them. Regardless of how sick I have been, baking and decorating sugar cookies has always been enjoyable. It doesn’t matter that I cannot eat them, I see cutting cookies into shapes and topping them with colorful icing just as much as an art, as it is a tasty baked good. I remember one Christmas a couple years ago, as deteriorated as my body was, I mustered the strength to prop myself up at the kitchen counter and perfectly decorate a few dozen sugar cookies all by myself. This folks, is pain therapy at its finest, as I used (and still do) the distraction of creating a design with icing until it came out like someone had practically drawn it with a marker. I have always been a fan of art, whether painting, drawing, or sculpting, and therefore food has become just another way to express this.
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Through the years of Chronic Lyme, and the various allergies that have followed, I have always looked for a sugar cookie that one could roll out, cut, and bake like any regular recipe. Though I have found some that use nut flours, there has yet to be one that is free of eggs, nuts, and coconut. Therefore, after scouring the internet for a recipe free of all these ingredients, I decided it was time I came up with a recipe on my own. If you have been following my recent dessert recipes, you will notice how much of a fan I am of water chestnut flour. Seriously, it is one of the most under-utilized grain free flour I have yet to come across. Not only that, but it is completely nut free, while still giving a sturdy texture to all of its recipes. With Amazon officially stocking 28 oz bags, I am armed and ready to create many of these sugar cookies to give away to many of my friends, family, and doctors. Just like any recipe that I post on my blog, these cookies have been taste tested by a variety of people, all of which ave differing taste buds. However, even after the first bite, everyone always ends up telling me the same exact thing, “the texture of these cookies is amazing!” That, my friends, is the wonderfulness of water chestnut flour. Not only have there been various people to taste them, but I have slaved over making the recipe as identical to a regular sugar cookie that I can. Of course, they are not overly-sweet, as any healing protocol tries to exclude as much extra sugar as possible. Therefore, if you are used to sweeter baked goods and are not following AIP (Autoimmune Paleo), you may find them a bit different to your taste buds. That being said, everyone in my family (even those who love real sugar), find the taste to be quite perfect! You can get the icing recipe by clicking the link at the bottom of my recipe, or here.
Iced Sugar Cookie Cutouts
Print Recipe
Yields 16-20 Cookies
Ingredients
- 3/4 cup tapioca flour
- 3/4 cup water chestnut flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tbsp maple sugar
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/2 cup non-hydrogenated palm shortening
Process
- Preheat oven to 350 degrees.
- In a food processor, pulse together the first 5 ingredients.
- Add maple syrup, vanilla, and palm shortening, letting the processor run until a ball of dough has formed.
- Sprinkle tapioca flour onto a clean surface, and roll out the dough until 1/4-1/8th inch thick.
- Cut into desired shapes, and place them onto a parchment lined baking sheet.
- Put the sheet into the oven and allow to bake for 8-10 minutes, until golden brown on top.
- Remove from oven and allow to cool for 5-10 minutes on the sheet before transferring to a wire rack.
- Repeat with remaining cookie dough, and ice with my naturally colored icing.
Recipe Notes
Yes, a half recipe works perfectly, as I have done it may times.
If you do not want to roll out, simply form the dough into balls, flattening with the palm of your hand.
A standard, KitchenAid baking mixer also works in place of a food processor.
1 Corinthians 1:4-5 “I always thank my God for you because of his grace given you in Christ Jesus. For in him you have been enriched in every way—with all kinds of speech and with all knowledge”
How did you frost these? thanks-Dacia
At the end of my recipe, it says “frost with my naturally colored icing.” That is a link that goes to the icing recipe!
Is it possible to sub anything else for the non-hydrogenated palm shortening? I’ve never seen that it the shops around here. Thanks!
Hello Quinn,
If you can have coconut, coconut oil would work perfectly. Avocado oil, or any other neutral oil may also work. Of course, animal fats such as lard would be great too, only I am not sure the “meaty” flavor would fully bake off. Just as a side note, if you want to order some palm shortening from Amazon, the link is in the ingredients list. Simply click on the name and it will take you there… I hope that helps!
Oh thank you so much for replying – I have coconut oil on hand 🙂 And maybe I’ll try the palm shortening another time. Thanks again!
Any recommendations for water chestnut sub? Thanks!
Sarah, honestly I have not tried anything but water chestnut flour, as it is very unique.
I am making these now and the dough is crumbly. Why do you think that might be? It tastes amazing though!
The ingredients may be a bit cold…did you make it in the food processor? I would try adding 1 tbsp of more shortening at a time if they seem dry. I found that the texture of my dough really depended on the weather
Thanks! I’ll experiment 🙂 my daughter has a peanut allergy,and I can not find a water chestnut flour that isn’t risky.
Ah yes, very understandable. Let me know if you do try something else! It would be great for future reference
Hi! how about with the tapioca flour? would cassava flour work well as a substitute?
Do you mean for all of the flour? As in 1 1/2 cups of cassava flour?
No, I’m sorry I wasn’t clear. I meant as a substitution for the 3/4c tapioca. I don’t have tapioca on hand right now and wondered if cassava would work as a replacement. Isnt tapioca from the cassava plant? I didn’t know if they were similar enough to produce the same result. I just got my first bag of cassava flour!)) thanks!
Cassava flour is less refined, and therefore yields a completely different texture and stability. If you purchased ottos, that is said to be able to substitute for wheat flour 1:1, and though I haven’t used it in this recipe, it certainly has proven to be quite good in other recipes I’ve made!
Hmmm.. I see on other recipes that maybe arrowroot is a better sub for tapioca… What do you think, Gabriella? I have much to learn about these flours!
I think arrowroot would be a good substitute, if I am remembering correctly, I have done it various times with great results!
I am interested in trying these…..one question. Are these very chewy? Or more crunchy?
Definitely more crunchy I believe!
Can I sub coconut sugar for the maple sugar?
Hi Laura,
Yes that should work just fine!
I made these with tigernut and cassava flours-came out perfect! Thanks so much!
Are you using water chestnuts or chestnut flour?