Ingredients
Units
Scale
- 2 1/4 cups cake flour
- 1 cup butter
- 1 cup Swerve Sweetener
- 1 egg
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon rose water
- 1 teaspoon coconut extract
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Cream butter.
- Add Swerve Sweetener to the creamed butter and beat on medium speed until light and fluffy.
- Add the egg (be sure to break it into a bowl first especially if it is a farm fresh egg), coconut extract, ground cinnamon and rose water.
- Beat until well mixed.
- Add in the baking powder, salt and 1/4 cup of cake flour. Beat on medium speed until combined.
- Add in half of the remaining flour. Continue mixing until the flour is incorporated into the mixture.
- Add the rest of the flour and beat again.
- Once the flour is well mixed into the cookie dough, shut the mixer off and scoop the cookie dough onto Saran Wrap and roll it up. An alternative is to scoop it into a Ziplock bag, press the air out and seal it.
- Put the wrapped cookie dough into the refrigerator so the flavors combine and the dough firms up.
- Remove the dough from the refrigerator.
- Roll it out so it is 1/8 inch thick.
- Run the dough through the Cricut Cake Machine or use cookie cutters to cut out shapes.
- Arrange the cut cookies on a parchment-lined baking sheet and freeze them for 15 minutes to help the shapes hold their edges.
- Bake the cookies at 350 degrees F for 10 to 12 minutes.
- Remove the cookies from the cookie sheet and cool.
- Frost or decorate the cookies as desired once they are completely cool.
Notes
For cleaner shapes, place the cut cookies on a parchment-lined baking sheet and freeze for 15 minutes before baking. Cricut Cake cutting can be difficult; ordinary cookie cutters work well too. Refrigerate the dough until firm before rolling. Baking time varies with cookie size and thickness.
- Prep Time: 30 minutes
- Refrigerating dough and freezing cut cookies: 2 days 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 cookie
