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5 from 2 votes

Rustic Sablé Sugar Cookies with Coconut Oil Frosting (dyed from beet juice!)

Servings: 24 large or 48 small
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes


Cookie Ingredients:

  • 8 ounces (2 sticks) of organic grass-fed butter, softened
  • 1/2 cup white sugar
  • 1 large egg
  • 1 Tbs vanilla
  • 3 cups organic white flour
  • 1/2 tsp baking soda

Frosting Ingredients:

  • 1 1/2 cups of powdered sugar
  • 3 Tbs coconut oil, , melted ( I use Carrington Farms)
  • 1 Tbs vanilla
  • 1 Tbs canned coconut cream, (I like Savoy)
  • 2 Tbs of beet juice, (this was 1/4 of a large beet, juiced with a juicer for me)



Cookie Instructions:

  • 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.

Frosting Instructions:

  • 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.

Decorating Instructions:

  • 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.
  • Enjoy!