Paleo and Vegan Cut-Out Sugar Cookies with Naturally Dyed Icing
Prep time
Cook time
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It doesn’t get much better than sugar cookies with icing, especially when we’re talking Paleo and Vegan Cut-Out Sugar Cookies with Naturally Dyed Icing! Not only do these cookies make the perfect shapes with NO chill time, but they also taste like they’re full of refined sugar. However, they’re gluten-free, grain-free, dairy-free, refined sugar-free, and clean-eating!
Recipe type: Cookies
Serves: about 24 cookies (1/4")
Paleo & Vegan Cut-Out Sugar Cookies
Naturally Dyed Icing
  • The solidified cream from 1 can full-fat coconut milk (refrigerate the can for 24-48 hours to ensure the fat separates from the water)
  • 1 tablespoon coconut butter, softened (can sub another mild tasting nut or seed butter of choice)
  • 1-2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • Pinch of sea salt
  • Color Kitchen dye
Paleo & Vegan Cut-Out Sugar Cookies
  1. Preheat the oven to 325°F and get out two large cookie sheets.
  2. In a large mixing bowl, add all the dry ingredients and whisk together.
  3. Thereafter, in a small mixing bowl, add all the wet ingredients and whisk together.
  4. Then, pour the wet ingredients into the dry ingredients and stir together until everything is incorporated, forming crumbles.
  5. Then pour the wet into the dry and mix together. The mixture should be crumbly.
  6. Form the batter into a dough ball and roll it out to ¼” to ½” thick between two pieces of parchment paper or silicone baking mats.
  7. Now, here’s fun part number one! Select the shapes of cookie cutters you want and press them into the dough. Scrape away the excess dough using your hands and a knife for crisp edges.
  8. Place the cut-out dough onto the parchment paper/silicone baking mats and bake for about 8-10 minutes, or until the bottoms are lightly browned.
  9. Move the cookies to a cooling rack and allow them to fully cool before fun part number two— icing them!
Naturally Dyed Icing
  1. In a large mixing bowl or stand mixer, add all the ingredients and beat it until it’s fluffy—about 1 minute.
  2. Separate the icing in separate bowls and add coloring if you want to make different colors. I used these dyes from Color Kitchen, which I highly recommend! :)
I recommend only icing the cookies you plan on eating that day—if the frosting sits on the cookies it will make them softer. They're still delicious that way too. ;)
Store these cookies in an airtight container or plastic bag on the counter at room temperature for 4-5 days!
You can also freeze these cookies for up to 2-3 months, but I recommend freezing them without the icing. :)
Recipe by Sabrina's Sinless Secrets at