Strawberry Shortcake Sugar Cookies
Chewy, soft, melt in your mouth sugar cookies without any refined white sugar or butter! Topped with two simple ingredients: fresh strawberries and coconut milk. The perfect cookie for anyone you love!
Servings Prep Time
21cookies 15minutes
Passive Time
30minutes (fridge)
Servings Prep Time
21cookies 15minutes
Passive Time
30minutes (fridge)
Ingredients
Instructions
  1. In a medium-size bowl, mix together dry ingredients until well combined.
  2. One by one, add in wet ingredients with dry and mix until your dough is formed. The dough may seem crumbly at first, but continue to knead dough together until it forms a ball. It helps if you use your hands. If dough is still too crumbly add in a little more oil until it holds together on its own.
  3. Create a ball with your dough and cover with plastic wrap. Place ball in refrigerator for 30 minutes at least or until you are ready to roll (I chilled mine in overnight).
  4. Once your dough has chilled and you are ready to roll and cut out cookies, remove it from fridge and preheat oven to 350ºF. Line a baking sheet with parchment paper. Set aside.
  5. Sprinkle coconut flour onto a hard, cool surface. Then, use a rolling pin to roll out dough so that it’s around ¼ of an inch thick. If it’s sticking, sprinkle on some more coconut flour.
  6. Use small/medium cookie cutters to create sugar cookie cut outs. Place on parchment paper. Don’t worry about spacing too much, the cookies will not expand that much.
  7. Bake for 8-10 minutes or until cookies begin to brown (mine were perfect at 8). Let cool for at least 30 minutes before frosting.
Strawberry Coconut Frosting
  1. Open can of full fat coconut milk (make sure can has been chilled overnight in fridge to harden otherwise it will not whip).
  2. Without shaking or tipping the can, gently remove the top thick, solid portion of the coconut milk, known as the cream and place it in your blender (I used a vitamix). Save the clear liquid in the bottom of the can in the fridge and use it in smoothies or other baking in place of milk or water.
  3. Blend the thick coconut cream with 6 fresh whole strawberries (without the green stem) until smooth and creamy. You can add in a tablespoon or two of maple syrup if your strawberries are not sweet enough.
  4. Slather over cooled cookies. Cover and refrigerate leftovers!
Recipe Notes

* I used 1/2 tablespoon of Freeze-Dried Goji Berry Powder not only for all of its nutritional benefits but also to give my icing added pink colour. Find out more about this superfood here!