SnowFlake Spiced Sugar Cookies ~ Gluten Free, Dairy Free

SnowFlake Spiced Sugar Cookies ~ Gluten Free, Dairy Free

I have to start out by saying, this is not a paleo cookie recipe, it is a gluten free, dairy free cookie recipe.

I myself do not have an issue with eating organic sugars or rice flour every once in awhile, sense i’m not allergic, plus it makes baking much easier during the holiday’s.

 This recipe is a family sugar cookie recipe that I altered to be gluten and dairy free and it is much easier these days to convert a recipe to gluten free and dairy free, because of the many different types of gluten free flours available.

Now speaking of ingredients coconut sugar is one of my favorite sugars other than honey and maple syrup.

It’s a wonderful option instead of regular refined or cane sugar, its a healthier sweetener option because of its relatively low glycemic index of 35. It is higher in minerals than refined cane sugar and also contains some inulin, a starchy prebiotic fiber and small amounts of phytonutrients, such as polyphenols, flavonoids.

But just like any other sugar though I think it’s better to just eat it on special occasions.

Normally royal icing sugar cookies are decorated by piping them, but sense i’m not much for piping and I love to paint I decided to hand paint my cookies with some lovely designs.

To make the paint I use a mixture of food color paste and rum to get the right paint consistency and then I use brand new synthetic paint brushes that I keep only for my edible paints to paint on the designs.

I also normally flood the cookies with the flood consistency royal icing in a piping bag as well.

But it takes quite a long time and steady hands to do this, so I decided to try dipping my cookies in the icing and I was very surprised at how much faster it was and the icing goes completely to the rim of the cookie making a very nice presentation.

Here I have done a fun little video of me hand painting a couple of the cookies I made.



SnowFlake Spiced Sugar Cookies ~ Gluten Free, Dairy Free

SnowFlake Spiced Sugar Cookies ~ Gluten Free, Dairy Free


  • Cookies:
  • 1 cup organic palm shortening
  • 1~3/4 coconut sugar
  • 1/4 cup honey
  • 4 cups gluten free flour (I like the bella gluten free flour brand)
  • 1/2 tsp salt
  • 1~1/8 tsp baking powder
  • 2 tsp cardamom
  • zest of 1 large orange
  • 1 tbsp vanilla extract (Gluten free)
  • 2 eggs
  • Royal Icing:
  • 2 lbs organic powdered sugar
  • 10 tbsps meringue powder
  • 1 tbsp vanilla extract (Gluten free)
  • 6~10 tbsp water (more if needed)


  • Cookies:
  • 1) Preheat Oven to 350 F
  • 2) In a mixer fitted with the paddle attachment on med~high speed and cream the butter, sugar and honey until light and fluffy.
  • 3) In a seperate bowl whisk to combine the flour, baking powder, salt, cardamom.
  • 4) Add orange zest and vanilla into the bowl with the butter and sugar and mix to combine.
  • 5) Add eggs one at a time and mix until incorporated. Scrape sides of bowl and then mix again to make sure everything is incorporated well.
  • 6) Add flour mixture and mix on low so the flour doesn't fly everywhere, once combined scrape side of the bowl and mix again.
  • 7) Continue mixing until dough pulls away from the sides of the bowl.
  • 8) Make a disk out of the dough on plastic wrap or parchment paper and chill in the refrigerator for about 30 mins.
  • 9) Roll out the dough on a GF floured counter top to about 1/4 of and inch thick.
  • 10) Cut out the cookies in your desired shapes and bake on a parchment lined baking sheet for 9~10 minutes or until edges are light golden brown. (Let cool completely before decorating)
  • Icing:
  • 1) Put the sugar and meringue powder in a bowl and mix to combine.
  • 2) Add the vanilla and the water a few tablespoons at a time and mix with a whisk until the icing reaches flood consistency.
  • 3) To make sure you have flood consistency icing, take a spoonful of the icing and let it drop back into the bowl. It should take about 14-16 seconds for the icing to smooth itself back into the rest of the icing.
  • To decorate cookies:
  • 1) Once the cookies have completely cooled, pour the icing in a square dish.
  • 2) Instead of piping the cookies I dip the fronts of the cookies in the icing one at a time and then hold the cookies about 1/4 inch away from the edge of the dish and lightly scrape the excess of the icing off the cookie.
  • 3) Than I flip the cookies on to a cooling rack to dry.
  • 4) Once dried completely about 12 ~24 hours paint with your designs.
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