¾ cup refined coconut oil (150 g), solid but not cold
1 ½ teaspoons vanilla extract
½ teaspoon kosher salt
2 cups all-purpose flour (250 g), plus more for dusting
½ teaspoon baking powder
5 tablespoons unsweetened non-dairy milk
Royal Icing
3 cups organic powdered sugar (360 g)
¼ teaspoon vanilla extract
4 tablespoons water
blue gel food coloring
sprinkles, of your choice, for decorating
Nutrition Info
Calories 365
Fat 13g
Carbs 59g
Fiber 0g
Sugar 40g
Protein 2g
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. Step
In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until fluffy.
3. Step
Add the vanilla and salt, and stir with a rubber spatula to combine. Set aside.
4. Step
Sift the flour and baking powder into a medium bowl.
5. Step
Gradually add the flour mixture to the coconut oil mixture and stir to combine.
6. Step
Gradually add the non-dairy milk and stir until a crumbly dough forms. Using your hands, knead the dough into a ball.
7. Step
On a lightly floured surface, roll out the dough to about ¼-inch (½ cm) thick.
8. Step
Use snowflake cookie cutters to cut out shapes and transfer to the prepared baking sheets about 2 inches (5 cm) apart. Re-roll excess dough to cut out more shapes.
9. Step
Bake for 10-12 minutes, until slightly golden around the edges .
10. Step
Make the royal icing: Sift the powdered sugar into a large bowl. Add the vanilla and some of the water. Whisk until smooth, adding more water as needed to reach your desired consistency.
11. Step
Transfer half of the icing to another bowl and add blue gel food coloring to one. Immediately transfer the icing to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate until the icing returns to your desired consistency.
12. Step
Decorate the cookies with the royal icing and sprinkles. Let dry completely, at least 3-4 hours or overnight.
