The sugar cookies I posted at Christmas are pretty good. I would make them again. BUT they got chewy after they cooled and I wanted a crispy sugar cookie. Well, not totally crispy, just crispy on the outside and chewy on the inside.
I wasn’t willing to make these AIP because 1. I don’t like the taste of cassava flour in great quantities and 2. I didn’t have any of the other AIP approved flours such as chestnut and I figured you wouldn’t either. If you substitute an AIP flour, please leave a comment and let us all know how they turn out.
You can make these paleo by using palm shortening or primal by using grass-fed butter. Of course, I prefer the taste of butter, but the recipe will work equally well with either. If you have a different, favorite butter substitute, knock yourself out.
Just a couple tweaks from the original recipe and I achieved my goal of a crispy cookie. These are now egg free which I hope pleases many of you who cannot tolerate eggs.
This recipe is super easy to put together, uses basic paleo pantry ingredients, rolls out beautifully and most importantly, tastes amazing!
Super delicious as is, you can take these to the next level with icing. Use the paleo version posted with the original cookie recipe or cheat the paleo police and use organic powdered sugar icing. That’s what we used because I’m just rebellious that way.
You can see that my expert cookie decorators had a grand time making super fancy cookies. I think their real goal is just to get as much icing as possible on a single cookie. Who can blame them?
Make sure when you’re using a piping bag of any kind, that it is closed securely at the back end or you’ll have icing all over the place. But if this should happen, I’m sure your little helpers will be more than glad to “clean” it up for you.