SCD Cut-Out Cookies
Enjoy these SCD Cookies made with almond flour and cinnamon
.svg){kind=icon}
Ingredients
½ cup very soft butter
½ cup honey
1 egg, lightly beaten
¼ tsp salt
1 tsp baking soda
3½ cups blanched almond flour
Additional almond flour as needed for rolling pin and cutting surface.
1½ tsp ginger (spice for ginger cookies)
½ tsp cloves (spice for ginger cookies)
1 tsp cinnamon (spice for ginger cookies)
1½ tsp nutmeg (spice for "sugar" cookies)
112 grams very soft butter
120 ml (170 grams) honey
1 egg, lightly beaten
¼ tsp (1.25 ml) salt
1 tsp (5 ml) baking soda
350 grams blanched almond flour
Additional almond flour as needed for rolling pin and cutting surface.
1½ tsp (7.5 ml) ginger (spice for ginger cookies)
½ tsp (2.5 ml) cloves (spice for ginger cookies)
1 tsp (5 ml) cinnamon (spice for ginger cookies)
1½ tsp (7.5 ml) nutmeg (spice for "sugar" cookies)
.svg)
Instructions
- Cream together butter and honey.
- Add lightly beaten egg, salt, baking soda and the spices (ginger, cloves and cinnamon for ginger cookies; nutmeg for "sugar cookies").
- Add the almond flour and stir until well combined.
- Divide dough in half and scrape/dump onto two large sheets of plastic wrap. By lifting the sides of the wrap, form the dough globs into balls.
- Fold the sides of the wrap loosely over the dough and press it down into a flat patty roughly 1/2" thick. Refrigerate dough 1 hour or more.
- Preheat oven to 325°F (163°C).
- Flour both sides of one of the dough patties with almond flour.
- Lightly flour counter top or wooden pastry board too.
- Roll out to a thickness of ¼-inch (0.6-cm) using additional almond flour as needed to prevent dough from sticking to rolling pin and board. You may need to lift dough while rolling and dust a little more almond flour underneath to prevent it from totally sticking to the work surface. A little sticking may be unavoidable.
- Cut dough with cookie cutters that have been dipped in the almond flour.
- With a spatula (silicone works the best), transfer the cut-outs carefully to a cookie sheet that has been lined with parchment paper.
- Place cookies 1" apart.
- Gather dough scraps into a ball and reroll.
- If dough becomes too warm, it may be returned to the refrigerator until workable.
- Repeat with other dough patty.
- Combine scraps from both patties and continue to roll out and cut until finished.
- Bake cookies one sheet at a time for 7-10 minutes at 325°F (163°C). They are done when they are lightly browned at tips and edges.
- When firm enough to handle, remove to cooling racks with spatula.
- Turn oven off and let cookies cool completely. Save parchment paper.
- To crisp the cookies: Preheat oven to 170°F (77°C).
- Arrange cookies on parchment paper lined cookie sheets (you can use the same ones).
- Bake for 1 hour and then turn off the oven.
- Let the cookies cool in the oven. When the oven is cool, the cookies will be crisp.
- Store them in an airtight container for up to two weeks.
- If cookies loose their crispness you can "recrisp" them by putting them back in a 170°F (77°C) oven for 15 minutes, letting them cool in the oven as before.
Nutritional Info
Storage
Notes
For IBD-AID, the phase will depend on whether the cookies are soft or crisp. Soft cookies are IBD-AID Phase II; crisp cookies are IBD-AID Phase III. The Holidays just aren't the Holidays without cut-out cookies! For over 30 years I've dedicated a day each December, to making them. I came up with this delicious SCD version of a family favorite, substituting compliant ingredients for the sugar and wheat flour. I've included variations for both a nutmeg "sugar cookie", and a gingerbread version. There's no need to frost these tender and crisp delicacies.
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments