Last year around the holidays, I started playing with a fun new flour that boasted taste and texture similar to regular ol’ white flour. As I fell more and more in love with cassava flour (check out my recipe for cassava flour buttermilk biscuits here), I started looking around online for cassava flour sugar cookies. Problem was, I couldn’t find any recipes.
The first cassava flour sugar cookies?
Well, necessity is the mother of invention (either that, or being a mama to four hungry boys- that’s also the mother of invention, in the kitchen anyways), so this year, I decided I better just create my own cassava flour sugar cookies. It just doesn’t feel like Christmas without making
a mess in the kitchen cutout cookies with my kids.
Needless to say, the whole Harwell clan gave these cookies, along with my vanilla buttercream frosting, a rousing round of applause. The batch was gone in one night, which is less a reflection of how delicious these cookies are (though they are delicious) and more a reflection of having a big, hungry family.
The best part is that, as usual, you will find zero grains, zero refined white sugar, and zero junkie fats in these cookies, which means zero pain and behavioral meltdowns later. I love indulging without consequences!
How to choose cassava flour
After Otto’s hit the scene last year, I knew I had to give cassava flour a try. I’ve been delighted with the results and continue to enjoy experimenting with it!
Primarily, you want to make sure whichever cassava flour you choose is checked for gluten contamination and mold spores, which Otto’s is. I’ve heard that some brands have a grainy texture and musty flavor. I haven’t had either of those problems with Otto’s, but I can’t vouch for other brands.
Get Otto’s cassava flour here.
You’ll find my recipe for cassava flour sugar cookies below. Make sure to top them with this vanilla buttercream frosting, which is high in protein and even contains probiotics!
You can still grab some cute stainless steel Christmas-themed cookie cutters here.
Cassava Flour Sugar Cookies
Yield 2 dozen cookies
- Preheat oven to 350*.
- In a large bowl, beat the butter on high with a hand mixer, until creamy.
- Add the maple sugar, baking soda, and salt, and beat once more until combined, scraping the sides to mix well.
- Beat in the egg and vanilla.
- Add the flour and mix with a rubber spatula until mostly combined, then finish mixing with the hand mixer.
- Place a large piece of parchment paper on the counter and place the ball of dough on it.
- Flatten it out and place another piece of parchment paper on top, then carefully roll it out to 1/4″ thickness with a rolling pin. Don’t press too hard or the parchment paper will stick. Remove top piece of parchment.
- Use cookie cutters to cut out festive shapes, then carefully transfer them to a parchment-lined baking sheet with a spatula.
- Space cookies 1-2″ apart before baking on the top rack for 10-12 minutes, until edges become lightly golden.
- Meanwhile, repeat cookie cutting process with remaining dough by combining dough scraps into a ball and rolling it back out. Bake remaining cookies.
- Allow cookies to cool before transferring them to a serving dish. Frost with vanilla buttercream frosting for best results. 🙂