Shaka "Sugar" Cookies
Rated 4 stars by 2 users
Turn up those ʻukulele melodies! It's time to roll up your sleeves, think warm thoughts, and enjoy all of the holiday vibes without the guilt. We're making zero sugar "sugar" cookies with tea-infused icing. Sip + Shaka your way through the rest of the year!
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup monk fruit sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cornstarch
- 3 tablespoons monk fruit sugar
- 2 tablespoons unsalted butter, softened
- ¼ cup nut milk, or as needed
- 1 teaspoon vanilla extract
- 1 teaspoon brewed Shaka Tea Sunrise or Blue Magic
Cookies
Icing
Directions
- Beat butter with monk fruit sugar until light and fluffy.
- Beat in egg until well blended. Beat in vanilla.
- Whisk flour, baking powder and salt together. Stir into butter mixture in two additions.
- Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Roll on lightly floured surface to 1/4-inch thickness.
- Using a shaka cookie cutter, cut out desired shapes.
- Preheat the oven to 350 degrees F. Place cookies 2-inches apart on parchment paper lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks.
Icing
- Add butter with a mixer on medium-high speed until well combined.
- Gradually add milk and vanilla until smooth. Add more milk if the icing mixture is too dry.
- If adding tea, add a drop at a time until desired color is reached.
- Refrigerate icing for 10 minutes until set.
- Dip or pipe over cooled “sugar” cookies.