Ingredients
Scale
- 3 cups Almond Flour (Bob’s Red Mill)
- 1 1/2 cups Potato Starch (Not Potato Flour).
- 1 cup Sugar
- 2 teaspoons Cinnamon
- 2 teaspoons Ginger
- 2 teaspoons Clove
- 1/4 teaspoon Guar Gum (Bob’s Red Mill)
- 1/2 cup Butter (Earth Balance for dairy-free)
- 2Â Eggs + 1 Egg Yolk
- 1 1/2 tablespoons Molasses
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- FILLING:
- 3 1/2 cups Powdered Sugar (Grain-Free “Wholesome” brand)
- 8 ounce Package Cream Cheese (Kite Hill brand for dairy-free version)
- 2 tablespoons Lemon Juice
- Zest of one Lemon
- 1/4 teaspoon Salt
Instructions
- Preheat oven to 350 degrees
- Whisk together dry ingredients. Add eggs, butter, molasses, vanilla extract and work through until dough forms. This grain-free dough will feel stickier than glutinous dough.
- Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shape
- Gently peel and lift cookie cutouts with the aid of a spatula and transfer to parchment lined baking sheet.
- Bake at 350 degrees for 15 minutes–you want them to be a little soft. Let them cool on the baking sheet so they retain their own moisture–this will make for a soft and delicious cookie sandwich.
- Blend frosting ingredients together with hand mixer and pipe or spread onto cookies. Place plain cookie overtop and dust with sugar and lemon zest if desired. Store in airtight container. Can be frozen for up to 6 weeks.
- FOR FILLING:
- With hand mixer, blend powdered sugar, salt, cream cheese, lemon juice and zest together until smooth. Pipe or spread onto cooled cookies. Enjoy!
- Prep Time: 30 min
- Cook Time: 15 min
