Sprouted Cut-Out Cookies (GF)

Cookies Decorated by my Little Love

My Little Love and I really enjoy baking together.  One of her favorite things to bake is Vanilla Butter Cookies, especially when we make them into cut-out cookies.   

These cookies are sweet enough on their own (I prefer them plain), but they are an extra special treat with homemade Vanilla Honey Buttercream Frosting.  Enjoy them plain or frosted.  If you want to add color to your frosting, make sure to look for all-natural, plant-based food coloring (stay away from artificial food coloring!).  

Little Love excited about the cookies.

Sprouted Cut-Out Cookies (Gluten-Free)

These are so versatile, they are great any time of the year, just switch up the cookie cutters. 

Equipment: Large Baking Pan (I use a Stoneware Large Bar Pan), Medium-Size Mixing Bowl, Parchment Paper, Rolling Pin, Cookie Cutters

• 1 batch Vanilla Butter Cookies
• Extra sprouted flour for dusting

1. Make one batch of Vanilla Butter Cookies.

2. Preheat oven to 325 degrees F.  

3. Place a large piece of parchment paper (about 12 inches long) on a flat surface.  Place a small amount of sprouted flour in the corner of the parchment paper for you to use as needed.  Get your cookie cutters ready.  Lightly sprinkle a little bit of sprouted flour in the middle of the parchment paper.  Break cookie dough ball in half and place on top of the sprinkled flour.  Sprinkle sprouted flour on top of the dough ball.  Rub a little bit of sprouted flour on the rolling pin.  Roll the dough out about 1/4 inch thick.  

4. Use cookie cutters to cut out shapes/cookies.  Repeat until all dough is gone.

My Favorite Little Helper

5. Place cut-out cookies on baking pan.  [Note: If you are not using clay stoneware for baking, make sure to line your baking pan with parchment paper.]

6. Bake for about 15 minutes or until edges are light golden brown.  

7.  Allow cookies to sit on the pan for 10 minutes before removing.  Use a flat spatula to move the cookies to a cooling rack. 

8.  Allow to cool completely if you decide to frost them.  

Admiring her cookie.

Little Love enjoying her first bite of the cookie.

Yield: Varies.

Storage: Store in an airtight container.  


This post is part of Simple Lives Thursday @ GNOWFGLINS, Fight Back Friday @ Food Renegade, and Fresh Bites Friday @ Real Food Whole Health.