This dough has become the one dough to rule them all! It started out as a simple shortbread, then I thought “why not try it in a few other configurations?” and the results have been so rewarding! Whip these up as a classic sugar cookie, round or cutout shapes, toss in some pecans for delicious pecan sandies, or put a little jam in the middle to make thumbprint cookies. Any way you slice ‘em, they’re golden (and as always, they’re gluten and dairy-free to boot)!
Paleo Sugar Cookies 3 Ways
Makes 12-24 cookies, depending on the cookie type
Ingredients:
For plain cutout sugar cookies:
1/2 cup ghee
1/2 cup organic palm shortening (NOT Crisco)
3/4 cup sugar (use organic cane sugar for a lighter cookie or maple or coconut sugar)
1 large egg + 1 egg yolk
1 tsp vanilla extract
1/4 tsp almond extract (optional, but really takes the flavor next level)
2 cups cassava flour
1/2 tsp cream of tartar
1/2 tsp sea salt
1 tsp baking soda
For pecan sandies:
Add 1/2 cup finely chopped pecans to dough and mix to incorporate
For thumbprint cookies:
Use pre-made or homemade jam to fill tops of cookies. I used this orange and this strawberry sugar-free jam. Amounts will vary, but you’ll fill each cookie with approx. 1/2-1 tsp jam
Snag my simple and delicious Decorator’s Frosting recipe here!
Directions:
Preheat oven to 350. In the bowl of a stand mixer or in a medium bowl using a hand mixer, cream together ghee, shortening, and sugar until smooth.
Add egg and egg yolk, stirring on low until combined. Mix in vanilla and almond extracts.
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
With your mixer on low, add 1/2 cup of your flour mixture at a time until well combined and a dough has formed. See step #5 for cutout cookies, #6 for pecan sandies, and #7 for thumbprint cookies.
For cutout cookies, chill dough for about 10 minutes in the fridge. Remove dough and roll out between 2 pieces of parchment paper to approx. 1/4” thickness. Use a little additional cassava flour to dust the top of the dough before rolling. Cut into desired shapes, rolling additional dough each time until fully used. Bake for 8-10 minutes.
For pecan sandies: Add pecans to your mixed dough and stir to combine. Roll dough to approx. 1/8-1/4” between two sheets of parchment with a little dusting of additional cassava flour. Using a round cookie cutter (or just a glass), cut into rounds, rolling dough scraps until fully used. Bake for 10-12 minutes.
For thumbprint cookies: Roll a tablespoon (or more, size is really up to you) of dough, add to cookie sheet, and press gently in the middle to create an indent. Add a teaspoon of jam to each cookie. Bake for 10-15 minutes (time will vary based on cookie thickness).
Alternately, you can split the dough and make a little of each version at once!
This recipe is perfect for your holiday baking, whether enjoying some time with family or whipping up homemade cookies to gift to friends. With the various options, it truly is the one dough gift that keeps on giving! For more holiday baking inspiration, check out my very favorite Flavored Sugar Cookies (a remake of my favorite family baking tradition), my soft and chewy ginger molasses cookies, snowball cookies (aka Russian tea cakes or Mexican wedding cookies), double chocolate chunk cookies, and the good ol’ classic chocolate chip (plus many more!)
I hope you enjoy these tasty golden gems as much as I do! Please share your creations with me on social media by tagging @ashley.castle.nutrition. I love to see what you’re whipping up!
In loving holiday health,
Ashley
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