The 4th of July is just around the corner, and this year I decided to make some fun and cute sugar cookies to serve to friends and family.

For this recipe, I made my Grain Free Rainbow Sprinkle Sugar Cookies, but I left out the sprinkles. I used star and circle cookie cutters for the shapes. I also used our Almond Extract in the cookies in place of the Vanilla Extract. It was delicious! I think our almond extract will be my go-to now for my sugar cookies.

I frosted these cookies with my homemade Vanilla Buttercream Frosting, and then added fun color to the cookies by using the India Tree Nature’s Colors Sugar Sprinkles in blue and red. This recipe would be really fun to make with your kids for the 4th of July, since you’re cutting lots of fun shapes!

I had a lot of fun making this recipe, and we all had even more fun eating it!

Grain-Free Rainbow Sprinkle Sugar Cookies

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These sugar cookies are perfect for any holiday baking, or party or event. Children will especially love getting to make fun shapes with this dough, and decorating their own cookies. I have not included a recipe for the royal icing, but you can use any royal icing recipe you find (there's really only one way to make it).

Yield:

Yield:

Ingredients

• 1/2 cup 1/2 cup 1/2 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
• 1/2 cup 1/2 cup 1/2 cup Tin Star Brown Butter Ghee, regular ghee is fine as well
• 1 cup 1 cup 1 cup Maple Sugar, granulated
• 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
• 1 whole 1 whole 1 whole Egg
• 2.5 cups 2.5 cups 2.5 cups Paleo Baking Flour - Bob's Red Mill
• 1/2 tsp 1/2 tsp 1/2 tsp Baking Powder
• 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
• 1/2 cup 1/2 cup 1/2 cup Arrowroot Flour
• 2 Tbsp 2 Tbsp 2 Tbsp Carnival Sprinkles (India Tree brand)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat your oven to bake at 350 degrees.
2. Line two baking sheets with parchment paper.
3. In a large mixing bowl, or standing mixer, cream the shortening, ghee, and maple sugar.
4. Add in the vanilla extract, and egg, and beat until smooth.
5. Slowly add in the Paleo Baking flour, along with the baking powder and salt.
6. Once all of the ingredients have come together, add in the additional arrowroot flour.
7. Mix in the rainbow sprinkles if desired.
8. Place a sheet of parchment paper on a flat surface for rolling out the dough.
9. Make sure your rolling pin is dusted with arrowroot flour, and roll out half of the dough into about a 1/4 inch thickness.
10. Cut shapes with any cookie cutters you desire.
11. Carefully remove any dough surrounding the cookies, and then carefully lift them from the parchment work surface with a spatula, to your baking sheet.
12. Bake for 10 minutes, and then remove to cool. Repeat until you have used the remainder of the dough.
13. Once these cookies have cooled, you may decorate them as desired. I used Royal Icing, but you can use any frosting you choose.

Notes

To make these cookies Rainbow Sprinkle, I used around 2 tablespoons of the India Tree Carnival Sprinkles, but you can use any sprinkles you desire.

Vanilla Buttercream Frosting

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Serves: 12

Serves: 12

Ingredients

• 1 cup 1 cup 1 cup Unsalted Butter
• 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
• 3 Tbsp 3 Tbsp 3 Tbsp Organic Heavy Whipping Cream
• 2 cup 2 cup 2 cup 365 Organic Powdered Sugar, sifted

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Add softened grass fed butter to the bowl of a standing mixer, and using the beater attachment, whip the butter for 5 minutes.
2. Add the vanilla extract and heavy cream, and continue to whip until incorporated.
3. Add the powdered sugar, a little bit at a time, beating the sugar into the butter after each addition. Whip until light and fluffy.
4. You can use the buttercream like this, or add natural food coloring or cocoa powder (to make chocolate frosting) as variations for decorative cupcakes and cakes.
5. Serve immediately or refrigerate until use.