Paleo Sugar Cookies with a cinnamon and nutmeg laced eggnog glaze… need I say more? These are the perfect grain free sugar cookie to leave out for Santa this year.
Paleo Eggnog Glazed Sugar Cookies were definitely the highlight of my weekend. That, and I got some Siete Foods Queso at Natural Grocers. My highlight reel is always very food related on weekends (and, if we’re honest, weekdays.) I think I may have also had a great hair day yesterday, but I didn’t get a second opinion, so that one is iffy. Aside from those things I have felt truly awful. Whatever cold/flu thing I picked up has been hanging on very tightly to my lungs. It’s kind of like having a leech on your leg, except it’s not so easy to tear off.
I suppose you’d have to have grown up with me to understand that last analogy, huh…
Despite my sickness I managed to shoot five new recipes and finish my Christmas shopping, which I’m rather pleased with. I’m really anxious to get this new recipe ebook in your hands, and I’m doing everything I can to finish it up. The thing is that I’m really picky about my pictures. I don’t really cook anyone else’s recipes anymore, but I used to only cook from blogs or cookbooks that had great pictures. If there was no picture I wouldn’t read it, and if the picture wasn’t good I would pass over it just the same. I feel like people who look at my blog should also be given the courtesy of good pictures, and the designer in me wouldn’t have it any other way. And so we cook, we shoot, we edit, and then we repeat. All weekend long.
It’s also very important to me that these ebook recipes include modifications for all sorts of restrictions, which definitely slows down both the recipe development and the writing process. Alas, I promise it will be done soon! Just as soon as I stop deciding to add more things to it and call it done.
But lets talk cookies for a minute. I’ve tried to make Paleo sugar cookies twice before, and both times were truly awful. There was also a third time when my aunt and I accidentally used a baking mix with dairy and both ended up sick, but I don’t count that as a “Paleo” attempt. Regardless, me and sugar cookies just haven’t gotten along until now.
Ingredients are everything in Paleo baking, and I’ve finally met some that work fantastically. I used Cassava flour in these, and my world has been forever changed. My stomach can’t handle a lot of almond flour to begin with, and the texture of the cassava is so much more akin to the classic cookies I grew up making with my mom. I’m so pumped about this new revelation.
Oh, and then there’s the eggnog glaze, which is just so right. I’m not a frosting person whatsoever, but I am now a reformed eggnog glaze person for sure. Why isn’t this a more common thing, even in the non-Paleo world?? What are we doing people? It’s 2018 and this is the first time I’m eating an eggnog glazed cookie. 2018 Christmases, and this is finally a thing. Thank goodness the madness has finally ended. Now we can actually have merry Christmases.
Eggnog Glazed Sugar Cookies (paleo and nut free)
- 1/2 c coconut oil softened
- 1/3 cup coconut sugar
- 1 egg
- 1 tsp vanilla
- 2 tbsp coconut flour
- 1 cup cassava flour
- 1/4 tsp baking soda
- 2-3 tbsp water as needed
For Eggnog Glaze:
- 2 Tbsp eggnog
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 cup coconut butter melted
- 2 Tbsp honey
In a large bowl whisk together softened oil, coconut sugar, egg, and vanilla. In a separate bowl whisk together sifted cassava flour, coconut flour, and baking soda.
Stir the dry ingredients into the wet and mix until well combined. Add water as needed if the batter is too crumbly.
Use a spatula to scrape all dough into a ball. Wrap the dough ball in plastic wrap and chill the batter in the fridge for 30-40 minutes. If you chill it overnight, leave it out on the counter for half an hour to soften.
Preheat your oven to 350 F and line a large cookie sheet with parchment paper.
Place another sheet of parchment paper on the counter, (or wrap a cutting board in plastic wrap). Roll out the dough on the parchment paper to about 1/4 inch thickness. Use wet fingertips to help smooth the dough as needed.
Cut out the dough with cookie cutters and place the cutouts on the parchment lined baking sheet. Roll out the dough and repeat as many times as needed.
Bake cookies for 10 minutes, or until just slightly brown.
Allow cookies to cool on the baking sheet for 5 minutes, and then move to a wire rack to cool completely.
Once cool, spoon the glaze over the tops of the cookies. Place the cookies on a plate or pan in the fridge to Harden the glaze.
To make the glaze:
To soften coconut butter, submerge the jar in hot water, or microwave in 5 second increments. Be careful to not overheat or the coconut butter will seize and become lumpy.
Carefully stir the honey into the coconut butter, and then stir in the eggnog, cinnamon, and nutmeg. If you make the glaze in advance and need to soften it again, do so in 5 second increments.