Take one of the dough balls (leaving the other in the fridge, as you’ll need to work in batches) and place it on a large sheet of parchment paper that’s been dusted with a good amount of coconut flour. Add another large sheet of parchment paper on top of the dough ball and then begin to roll out into a large rectangle until the dough is about 1/4th inch thick. The dough is soft, so you need to work quickly so that it doesn’t warm up too much! This is also the best method to prevent the dough from sticking to the rolling pin. Use your favorite cookie cutters to cut the dough into shapes, then use a spatula to help you transfer the cookies to the prepared baking sheet.
Bake cookies for 9-13 minutes or until just slightly golden brown on the edges. If you want slightly crispier cookies along the edges, just bake for a minute or two longer. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling. Makes roughly 30 sugar cookies, depending on the size of your cutouts.
For the vanilla buttercream: Beat butter, powdered sugar and vanilla on high until smooth and fluffy, about 2 minutes. Frost each cookie, then decorate however your heart desires!
Cookies will stay good for up to 5 days at room temperature if kept in an airtight container. Cookies can also be frozen for up to 3 months in an airtight container.
Cookies will stay good for up to 5 days at room temperature if covered well, or they can be frozen for up to 3 months in an airtight container.
*To make sugar cookies dairy free: use 1/2 melted coconut oil or 1/2 cup melted vegan butter in the dough. You'll also need to use vegan butter in the frosting.
**Instead of sugar, you can use coconut sugar, but the dough may come out softer than intended and also much darker. I recommend sticking with regular sugar.
Feel free to use my paleo powdered sugar recipe in the frosting. Or you can use a dairy free/paleo-friendly frosting such as Simple Mills.