Description
This sugar cookie decor is AIP compliant, and a super fun activity to do with the whole family! Pair it with AIP sugar cookies for a holiday treat.
Ingredients
Scale
For the green frosting
- 1/2 cup palm shortening
- 1/3 cup coconut cream (the cream that hardens on top of a can of coconut milk set in the fridge)
- 2 tsp light-colored honey
- 1/2–1 tsp matcha powder
For the pink/red frosting
- 1/2 cup palm shortening
- 1/3 cup coconut cream
- 2 tsp light-colored honey
- 2–3 tsp pomegranate juice
For the decorations
- 3–4 tbsp AIP carob chips
- 3–4 tbsp pomegranate seeds
- 10–12 AIP marshmallows (homemade or sweet apricity)
Instructions
- Make the frosting by creaming together the coconut cream, palm shortening, and honey. Thoroughly break up the coconut cream and stir until a soft and creamy frosting is formed. Add the 1/2 tsp of the coloring (matcha powder or pomegranate juice) at a time, and stir. Adjust the amount of coloring until you reach your desired taste and color.
- Once the sugar cookies (you should have enough to decorate about 2 batches) are fully cooled, frost with the frosting and your choice and decorate as desired!
Notes
This recipe makes green and pink frosting. To make yellow frosting, use 1/2- 1 tsp turmeric powder!
- Prep Time: 10