Lemon Frosted Cookies
Print RecipeIngredients
SUGAR COOKIE DOUGH
- 1 bag gluten free pie crust mix I like to use Bob's Red Mill Gluten Free Pie Crust mix
- 1 cup refrigerated coconut oil*
- 1/2 cup ice cold water
- *If your coconut oil is soft or liquid line a 1 cup measuring cup with plastic wrap and fill with coconut oil, then place in the refrigerator for at least 4 hours.
FROSTING INGREDIENTS
- 1 1/2 cup powdered sugar
- 1 tablespoon fresh squeezed Limoneira lemon juice
- 1 tablespoon coconut oil
Instructions
- Add the pie crust mix into a food processor with the cold/solid coconut oil. It is best to cut/break the coconut oil into a few large pieces first.
- Quick pulse the food processor 10-20 times until the coconut oil and mix resemble coarse sand.
- Add the ice cold water slowly (2 tbsp at a time) while continuing to pulse the mix, until the dough comes together.
- Wrap / cover the dough and refrigerate for 20 minutes.
- Preheat oven to 350 degrees Fahrenheit
- Roll out to desired thickness and cut out heart shapes.
- Bake for 20-25 minutes.
- Meanwhile, add frosting ingredients into a small bowl and whisk together.
- When the cookies have finished baking and cooled, frost and enjoy!
Servings: 12