Ingredients
For the Cookies:
1 Box of Simple Mills Pancake & Waffle mix 1/4 cup (60g) butter at room temperature
1/4 cup (60ml) coconut oil, softened/at room temperature
1/4 cup (60ml) pure maple syrup
¼ tsp. almond extract
1 tsp vanilla extract
For the Frostings:
1/4 tsp matcha powder
1/4 tsp ground turmeric
1/4 tsp powdered freeze dried raspberries
1/4 tsp spirulina powder
1 pot Vanilla Frosting at room termerature
Prep time (including 1 hour of refrigeration): 1 hour 15 minutes
Cooking time: 15 minutes
Total time: 1 hour 30 minutes
Yield: 24 cookies
Instructions
For the Cookies:
CREAM all ingredients but mix for 30 seconds to 1 minute in a stand mixer. Add pancake/waffle mix and combine until the dough comes together well, scraping sides during mixing.
TRANSFER dough onto parchment paper and cover with another piece of parchment paper. Roll dough into a 1/4' disk. Refrigerate for at least 1 hour.
REMOVE dough from refrigerator and, using a cookie cutter, cut into egg-shaped cookies.
PREHEAT oven to 325F / 160C (140C Fan).
SPACE cookies apart on a parchment-lined baking sheet or one lined with a silicone mat (they will spread!), and bake 15 minutes or until golden.
REMOVE cookies from the oven and place them on a wire rack to cool completely.
For the Frostings:
DIVIDE the frosting between 5 small bowls. To one bowl, add matcha powder, mix until homogeneous. Add more powder if you want a brighter green colour. To another bowl, add ground turmeric. Again mix until homogeneous and feel free to add more powder for a deeper yellow colour. To the third bowl, add powdered freeze dried raspberries. Mix until homogeneous, adding more powder for a more vibrant red colour. Lastly, to the forth bowl, add spirulina powder and mix until homogeneous, adding more powder for a deeper greenish-blue colour.
TRANSFER the content of the last bowl to a Ziploc or pipping bag. Repeat the process for each of the dyed frostings.
DECORATE your sugar cookies.
