Rustic Sablés Sugar Cookies w/ Coconut Oil Frosting (beet juice dye!)
This recipe is a change from most of the recipes that I have been posting for the past year or so because…it’s not Paleo! I had to share this recipe, though, because these Rustic Sablés Sugar Cookies are my FAVORITE holiday sugar cookies. I have been making them for Christmas every year for over the last 10 years! They taste like a combination of a French tart crust and sablés cookies (French butter cookies).
I love this recipe because it’s healthier than your average sugar cookie recipe and the cookies are decorated with no food coloring or chemicals. Which results in a very natural, rustic, and beautiful look.
The reason for the name sablés is because when you are making the dough, it almost looks like sand. But don’t worry.
Once you add a little bit of water and knead it with your hands, it turns into a wonderful dough that can be rolled out and cut into with cookie cutters.
Now this is just a warning, if you are looking for a cookie, cookie, or what one normally thinks of as an American sugar cookie… you won’t find that here.
These are more of a French tart/ sablé combination.
And the result is a harder cookie (which is still soft in the inside), that is perfect to decorate.
The smell reminds me of visiting my grandparents in France when I was younger.
I would order sablés at the local patisserie and the first thing that I would do upon receiving one, would be to smell it! (I may have looked weird, but it was divine!)
Make sure to use organic grass-fed butter.
There is way less sugar in these cookies compared to other sugar cookie recipes, though.
Only 1/2 cup to make 24 large cookies or 48 small ones.
I am super excited to share this frosting recipe for so many reasons.
Decorating sugar cookies is such a fun Christmas pastime, and it seems almost impossible to decorate cookies without food dyes…. ew.
My sister and my fiance are both allergic to Red dye, so I wanted to come up with a frosting that they could both enjoy.
I used beet juice to color the frosting here and the result tasted and looked fantastic!
There is already butter in these cookies, so I didn’t want to add more on top of them! In the past, I tried making meringue powder frosting, but it tastes like sweet water and dries too quickly.
I also tried using betty crocker frostings, but they have dyes and corn syrup..etc.
This frosting is made with coconut oil and tastes better than the ones you can buy in stores, spreads on thick, and also hardens. The perfect frosting combo!
I always love using multiple frostings with various textures to decorate cookies.
This Gluten-free, Vegan, and Dairy-free Sugar Cookie Icing Recipe by Veggie Balance is a wonderful healthy frosting option. It is made with just 3 ingredients and results in the most beautiful glossy sugar cookie frosting.
Once you have your frostings ready, you can decorate your cookies with raw turbinado sugar and with dairy-free chocolate. No sprinkles or dyed sugars needed!
There may be less color, but it’s still beautiful! And delicious!
Rustic Sablé Sugar Cookies with Coconut Oil Frosting (dyed from beet juice!)
- Enjoy Life chocolate chips, (dairy free, gluten free, nut-free)
- Turbinado Sugar, , sugar in the raw- for sprinkling
- In a large bowl, beat the butter and sugar with an electric hand-held mixer at low speed. Increase the speed to high and beat until creamy. ( The color will turn light yellow).
- Add the egg and vanilla and beat at a low speed until well mixed.
- Add the baking soda and 1 cup of the flour and beat until just blended. Add another cup of flour and beat until well blended. Add the third cup of flower and beat until just blended. You'll notice that this is where the mixture looks like "Sand". It will be in smaller pieces.
- Put your hands into the dough and push down. Try to get the whole thing to form into a ball. You may need to add a tsp or two of water. Be careful with the water though, a little goes a long way!
- Divide the dough into 4 equal pieces and roll each piece into a ball. Put each piece into a separate plastic bag and refrigerate the dough in the fridge for one hour or in the freezer for 30 minutes.
- Preheat the oven to 350 degrees.
- Then take one of the balls out of the fridge or freezer. On a clean surface, push the ball down. You may need to add a few drops of water. Knead the dough until it becomes smooth and buttery.
- On a lightly floured surface, roll the dough to about 1/8 of an inch thick (or however thick you like it). Use cookie cutters to cut the dough into shapes.
- Roll the scraps of the dough into a ball and put it back into the fridge.
- Repeat kneading the dough, rolling it out and cutting it into shapes with the remaining three balls of dough.
- Then combine all the scraps and cut the dough into shapes with cookie cutters.
- Place the cookies onto a cookie sheet and bake for 8-10 minutes (only put one cookie sheet into the oven at a time). I cooked mine for 8 minutes. Let the cookies cool on a wire rack.
- Put the powdered sugar, coconut oil, vanilla, coconut cream, and beet juice into a medium bowl. Beat with an electric handheld mixture until everything is well mixed. Immediately put into a tupperware and cover it up so the frosting won't harden.
- Use a knife to smooth the frosting on top of the cookies. Or use toothpicks to create thin lines.
- Top with some chocolate chips and raw sugar.
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