Festive Colorful Glazed Christmas Cookies
Get ready to spread some holiday cheer with these wonderfully festive Christmas cookies! Decorated with colorful, eye-catching frosting made from an assortment of Suncore Foods® powders, these sweet treats are not only a joy to make but also a delight to enjoy! They’re perfect for cookie gifts or a fun family tradition that creates lasting memories. Share them with friends, family, and even neighbors—after all, who can resist a delicious cookie?
Ingredients
Almond Flour Christmas Cookies:
1 1/2 cups almond flour
1/4 cup unsweetened black cocoa powder
1/4 teaspoon salt
1/4 cup unsweetened sunflower seed butter
1/2 teaspoon pure vanilla extract
1/4 cup pure maple syrup
Chocolate Coating & Decorating:
18-27 oz dairy-free white chocolate chips
9 oz dairy-free chocolate chips
4 teaspoons coconut oil
Suncore Foods® Aqua Blue Spirulina Powder
Suncore Foods® Midori Jade Matcha Powder
Suncore Foods® Pink Pitaya Powder
Suncore Foods® Purple Sweet Potato Powder
Sprinkles
Snowflake candies
White edible marker
Directions
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together the almond flour, black cocoa powder, baking powder, and salt. In a separate bowl, stir together the sunflower seed butter, maple syrup, and vanilla. Fold the wet ingredients into the dry mixture until a soft, pliable dough forms. It should be easy to roll without crumbling; if needed, rest the dough for a few minutes to let the almond flour fully hydrate.
3. Roll the dough 1/2-1 inch thick between two sheets of parchment paper. Use mini Christmas cookie cutters—trees, stars, stockings, snowflakes, gingerbread men, mittens, etc.—to cut out as many shapes as you can. Gently transfer the cookies to a lined baking sheet.
4. Bake the cookies at 350 degrees Fahrenheit for 8-10 minutes—just long enough for the edges to set. The cookies will firm up as they cool, so avoid over baking.
5. Allow the cookies to cool fully before decorating. This helps the chocolate coating adhere smoothly.
6. Working with one color and one cookie shape at a time, melt 1/4 cup of white chocolate chips and 1/2 teaspoon of coconut oil using the double broiler method (see notes.) Add desired colored powder ½ teaspoon at a time. Adjust the intensity of the color by adding more or less powder (keeping in mind the more you add, the more the taste and texture may be altered).
7. Using a fork, dip each cooled cookie into the melted chocolate and let the excess chocolate run off. Once coated, place on parchment paper and add sprinkles right away before the chocolate sets. Repeat for all of the remaining cookies.
8. Repeat the melting, coloring, and coating process for the next set of cookie shapes, and so on.
9. For the trees (green): 1/4 cup white chocolate chips + 1/2 teaspoon coconut oil + 1 teaspoon Suncore Foods® Midori Jade Matcha Powder.
10. For the mittens (purple): 1/4 cup white chocolate chips + 1/2 teaspoon coconut oil + 1/2 teaspoon Suncore Foods® Purple Sweet Potato Powder.
11. For the stockings (pink): 1/4 cup white chocolate chips + 1/2 teaspoon coconut oil + 1 1/2 teaspoons Suncore Foods® Pink Pitaya Powder.
12. For the snowflakes (blue): 1/4 cup white chocolate chips + 1/2 teaspoon coconut oil + just a pinch of Suncore Foods® Aqua Blue Spirulina Powder to get that light blue. Blue spirulina is very concentrated.
13. For the gingerbread men (light brown): 1/4 cup white chocolate chips + 1/2 teaspoon coconut oil + 1/2 teaspoon regular chocolate chips.
14. Let the coating harden completely either at room temperature or place in the fridge for about 20 minutes. If you’re drawing on the cookies with the edible marker, make sure the cookies are completely set before doing so.