Healthy Fall Cut Out Cookies (No Chill Sugar Cookies) -

Healthy Fall Cut Out Cookies (No Chill Sugar Cookies)

These Autumn themed sugar cookies could not be easier - or healthier - to make! Easy no spread sugar cookies that contain zero refined sugar, they are a big hit with kids of all different taste buds. Frost them to make colorful Fall cut out cookies or leave them plain to keep it simple.

5 from 2 votes

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Prep Time: 10

Cook Time: 10

Rolling & Cutting Time: 15

Total Time: 35

Servings: Cookies

Calories: 125kcal

Equipment

1 Stand Mixer

Ingredients

113 g butter softened
170 g honey raw
1 egg
3 tsp lemon extract
440 g flour
1/2 tsp baking powder
1/4 tsp salt

Metric - US Customary

Instructions

Preheat oven to 350 degrees F.
In a stand mixer with a medium-size bowl, cream softened butter and honey.
Add in egg and lemon extract. and mix until incorporated.
Add salt, baking powder and half of the flour (220 grams) to the butter and egg mixture. Mix until incorporated.
Add the remaining flour (220 grams) and mix until fully incorporated. Your dough will begin to roll into a ball when it is fully mixed.
If you want to cut out your cookies later, cover the bowl with plastic wrap or remove the dough from the bowl and wrap it in plastic wrap. Refrigerate for up to 3 days. You can also freeze the dough at this point.
Lightly flour a clean, flat surface for rolling out your dough. Flour your rolling pin as well.
Be careful not to use much flour or your cookie dough will become too dry and your cookies will crack.
*See note.
Roll out your dough until it is 1/2 inch thick. Using your desired cookie cutters, cut out your cookies and place them on a non-stick pan.
Bake for 8-10 minutes.
Allow cookies to cool for at least five minutes on the tray before moving them to a plate.
Store in an airtight container for up to one week on the counter or up to 3 weeks in the fridge.
To frost, use honey-sweetened buttercream frosting colored with India Tree natural food coloring.

Notes

If you don't want to use lemon extract, you can also use vanilla or almond extract.
Be very careful to use just a dusting of flour on your surface for rolling out your cookie dough. If your dough starts to get too dry to roll without cracking, add fresh, unfloured dough on top and help hold the dough together. This way, any cracks in your cookies will only be on the bottom.
To roll your dough out evenly, it is helpful to get a rolling pin with changeable guides. See my note in the "Substitutions & Tips" section for more details.
Bake the cookies for 8 minutes to get softer, slightly undercooked cookies or 10 minutes for crisp cookies.
See my recipe for honey-sweetened buttercream frosting for a healthy way to decorate your cut-out cookies. If you do decide to frost your cookies with this recipe, note that they will need to be stored in the fridge.

Nutrition

NaturallySweetenedKids.com