scd cutout sugar cookies

One of my favorite parts of celebrating Easter with my family: ALL the treats. So of course, I just had to whip up some specific-carbohydrate-diet-friendly Easter themed cutouts to dive into after dinner!

Think flakey, buttery, with just a hint of lemon. SO GOOD fresh out of the oven or several days after! I made the icing from only watermelon seed butter, water, and a touch of food coloring so you can totally ice them when they’re slightly warm- YUM.

The dough is mostly almond flour, which works so well in giving these cookies a sturdy enough texture to hold up through the rolling, cutting, and baking. Cutout cookies go through a lot, huh?

I also recommend refrigerating the dough for at least an hour before rolling it out. Refrigerating allows the coconut flour in the dough to make everything come together.

I didn’t have the ingredients (aka coconut cream…) on hand to make a more traditional paleo-style icing that I’ve seen recipes for so I had to break out my trusty watermelon seed butter and improvise. Turns out, mixing the watermelon seed butter with water gives it an ultra-smooth, icing like consistency. All I had to do was add just a touch of food coloring to decorate the cookies! I don’t normally like to use the artificial food colorings, but holidays are a special occasion, right!?

Step 1: Beat together the butter and honey. Add in the egg and vanilla and beat until creamy. Add the rest of the ingredients: it should be “crumbly” like the photo below.

Step 2: Use your hands to press the dough together into a giant ball. Cover and place in the refrigerator for an hour.

Step 3: Roll out the dough with a rolling pin and use cookie cutters to cut out the cookie shapes. Place the cookies on a lightly greased baking sheet and bake!

Step 4: Make the watermelon seed butter icing, grab your sprinkles, and decorate your heart out! BEST part in my opinion!

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