Gluten-Free Cookie Cutter Cookies

by lydia on January 28, 2012

What kind of childhood would it be, if you did not grow up with the experience of cookie cutter cookies? So many of my fondest childhood memories revolve around holidays and cookie making. I suspect had I never known of this practice, I’d have survived. Yet, the comforting thought of home, family, connection, warmth and love all revolve around a plate of shape cookies. Perhaps it’s really just the novelty of it all, the quality time and the joy both mother and child get in the whole experience. Whatever the reason,  a plate of shape cookies must grace our table from time to time.

That all said, finding a healthier way to do this is key in my opinion. Not to mention gluten free, for those like me whose bodies reject the American wheat. So, I came up with a recipe for our family that I’d like to share. Super simple, and just as tasty, if not more so, these cookies are a delightful treat. Subtly sweet, and graced with ample good fats, these cookies are sure to nourish and satisfy.

This winter, I decided to make a new tradition for my boys. I told them, on our first snow of the year, I’d make them snowflake cookies with homemade cocoa. They all, of course, fell in love with this idea! And my momma’s heart filled up with joy. I guess there is something to the whole nostalgic/romance of making shape cookies. I think keeping it light and fun, along with healthy goes a long way towards raising happy healthy kids! So, we enjoy our treats from time to time!

Healthy Gluten-Free Cookie Cutter Cookies
  • 3 cups coarse almond flour
  • 1 cup arrowroot
  • ½ cup cultured unsalted butter
  • ¼ cup raw honey or date puree
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • For the Frosting:
  • 4 ounces cream cheese (homemade from raw milk or yogurt), softened
  • 4 Tablespoons butter, softened
  • 2 Tablespoons honey
  • ½ teaspoon vanilla
  • Shredded coconut
  1. Preheat oven to 250 degrees.
  2. In mixer, combine all ingredients well with the paddle attachment. Transfer the dough onto a sheet of parchment paper. Cover with another sheet of parchment paper. With a rolling pin, roll the dough out to about ½ inch thickness. (You may want to do this in two batches) Press cookie cutters into the dough. With a spatula, carefully remove the cookie shapes and place on a parchment lined stainless steel cookie sheet. Repeat with all the cookies until your pans are filled. (Place the dough in the refrigerator between batches).
  3. Place cookies in a oven and bake for 15-20 minutes.
  4. For the Cream Cheese Frosting. In a small bowl beat together 4 ounces cream cheese, 4 Tbsp. butter, 2 Tbsp. honey and ½ tsp. vanilla if using. Blend well until slightly fluffy. Spread over cookies.
  5. Place shredded coconut in a small shallow bowl. Dip cookies, frosting side down into the coconut to coat the cookies. Serve.
  6. Frost as you are ready to serve. Do not frost and store the cookies will turn too soft and not be good.
  7. Store cookies in freezer.
  8. Note - the dough makes a good snack as well. My kids enjoying eating balls of this cookie dough!

This post contributed to Monday Mania and Real Food Wednesdays.

Like my snowflake cookie cutter? Buy it here!

What traditions involving shape cookies do you have in your home? Do you have a healthy cookie recipe that you use?



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Alicia January 29, 2012 at 1:12 pm

Is the oven temp at 250 degrees or should it be 350? These look amazing!! Thank you!

lydia January 29, 2012 at 1:50 pm

Yes Alicia – it’s 250! Enjoy!

Carin Polczynski January 29, 2012 at 7:53 pm

Lydia – are the butter, honey and vanilla “plus-es” for the frosting? Just clarifying. And you said 4Tbs cream cheese for frosting. Should that be 4 oz? Or is the balance of the cream cheese – apart from 4 TBS- used in the dough? I really want to try these, but I want to be sure they come out right as almond flour is expensive!

lydia January 29, 2012 at 8:01 pm

Glad you asked Carin, was using a new plugin so I had a few glitches – I fixed the recipe now! The cream cheese is for the frosting. so it’s 4 ounces cream cheese, 4 tbsp. butter, 2 tbsp. honey, 1/2 tsp vanilla for the frosting! so yes the pluses -hope that clarifies it! The cookies are bested just frosted right before eating. I store them without the frosting and only frost right before eating, otherwise they will get soft.

Carin Polczynski January 29, 2012 at 8:54 pm

Thanks! Just came in from an evening blizzard! A snowflake cookie and some cocoa would be perfect!

Lynn April 17, 2014 at 8:19 pm

Yeah, you really should make two separate recipes for the cookies and the frosting.
My six year old and I were making these and we put all that butter, vanilla and honey in the cookies. It was a greasy butter mess. I hate to waste that much almond flour.
We baked them, but as much as I love butter, there was just no saving them.

Sonia December 28, 2014 at 9:56 pm

i am so confused. What’s in the cookies? Why are the frosting ingredients in the same section as the cookie. Very confusing.

lydia December 29, 2014 at 8:00 am

The recipe is edited now to separate the frosting from the dough in the ingredients list.

Sonia December 30, 2014 at 12:58 am

Thank you so much😊!

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