Sugar Cookies with Strawberry Frosting

Sugar Cookies with Strawberry Frosting

When I think about Valentine’s Day a few things immediately come to mind; passing out Valentines to friends (I don’t do that anymore, but I loved it as a kid), hearts, pink (I love the color pink), over-priced flowers, chocolate, and heart-shaped sugar cookies.  I am pretty sure that no holiday is complete without seasonal sugar cookies, and Valentine’s Day is no exception.  

Sugar Cookies with Strawberry Frosting

 

As I was at the store, getting some supplies for my kids for the upcoming love day, I thought it would be fun to make some cookies…and since I am weird (as some put it), I thought it would be fun to come up with a healthier classic sugar cookie recipe.  Which is exactly what I did.  I put these Sugar Cookies with Strawberry Frosting together, which are gluten free, grain free, paleo, vegan, made without any refined sugar, and taste AWESOME!  I honestly think they are as good as any traditional sugar cookie out there.  I then topped them with a real strawberry frosting, made with Greek yogurt.  The frosting is a little bit tart, which I think goes fabulous with the cookies, but if you want something a little bit sweeter you could try my caramel frosting, chocolate frosting (vegan), or goat cheese frosting instead.

Sugar Cookies with Strawberry Frosting

Sugar Cookies with Strawberry Frosting
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For the Cookies
  1. 3 cups almond flour
  2. 1/2 cup arrowroot powder
  3. 1/4 tsp salt
  4. 1 tsp baking powder
  5. 1/4 cup pure maple syrup
  6. 1/4 cup coconut oil, melted
  7. 1/2 tsp almond extract
  8. 1 tsp vanilla
For the Frosting
  1. 1/2 cup Greek yogurt
  2. 2-3 large frozen strawberries, thawed and puree
  3. 1 packet stevia
For the Cookies
  1. Preheat the oven to 350 degrees
  2. Shift together the almond flour, arrowroot powder, salt, and baking powder
  3. Add the remaining cookie ingredients to the dry ingredients until a dough forms
  4. Roll the dough out on a flat surface to 1/4 inch thick and use a cookie cutter to cut out the cookies. (I didn't need any additional flour, the dough had enough oil in it to prevent it from sticking)
  5. Use a spatula to transfer the cut cookie dough to a cookie sheet lined with parchment paper (the dough is a little but fragile once the cookies are cut out, so the spatula helps them keep their shape)
  6. Bake the cookies for 10-12 minutes, allow to cool, and frost
For the Frosting
  1. Place the Greek yogurt in a fine sieve lined with paper towels and place in the fridge overnight (this will drain the liquid from the yogurt)
  2. After it has drained overnight, the yogurt will be much thicker (similar to a cream cheese texture - I always pat my yogurt with a few more paper towels to make sure all of the liquid has been absorbed)
  3. Add the strawberry puree and stevia packet to the thicken yogurt
  4. Frost the cookies and enjoy
Notes
  1. The nutritional information and serving size varies depending on the size of the cookies made
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