Ingredients
Scale
1 c butter (or ghee)
1 c coconut sugar
1 t vanilla
1 egg
3 c (312 g) King Arthur Paleo Flour
1/4 t baking soda
1/4 t salt
Instructions
- Melt butter in a small pot on medium. Add coconut sugar and whisk continuously until small bubbles form and the mixture is completely combined.
- Let cool for about 20 minutes, until the mixture measures 110 degrees. In a medium sized mixing bowl, combine the King Arthur Paleo Flour, baking soda, and salt.
- Add the coconut sugar mixture to your mixer. Add the egg and vanilla, and mix until combined.
- With your mixer on its lowest setting, slowly add the flour mixture and mix until combined. It will be much wetter than traditional cookie dough, and will harden in the fridge.
- Using a spatula, spoon the mixture onto a sheet of plastic wrap and completely wrap the ball of dough. Refrigerate for at least 2.5 hours, or overnight. If you choose to refrigerate it overnight, remove the dough from the fridge 30 minutes before rolling.
- When you take your dough out of the fridge, preheat your oven to 350°F and line your cookie sheet(s) with a piece of parchment paper on top.
- Roll out your dough to 1/4″ thick on a clean surface (I recommend King Arthur’s silicone rolling mats or a sheet of parchment paper).
- Using 2-3″ cookie cutters, cut out your cookies and place them on your prepared cookie sheet. Place your cookies in your preheated oven and bake for 8-10 minutes, or until the cookies are set.
- Remove from the oven and let the cookies cool. Be sure they are cooled completely before decorating.
