Ingredients
Crackers
- 1 egg (substitute flax egg to make vegan)
- 2 Tbsp coconut oil (melted and cooled)
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp molasses
- 2 cups almond flour
- 3/4 cup tapioca starch
- 1 tsp baking powder
- 1/2 tsp cinnamon
Icing
- 2 cups powdered sugar (sifted)
- 1 Tbsp egg white (omit to make vegan and add an extra Tbsp cold water)
- 3 – 4 Tbsp cold water
- Food coloring (pink and white)
- Sprinkles to top
Instructions
- Mix the Dough: Preheat your oven to 350°F. In a stand mixer or large bowl, beat the egg, melted coconut oil, maple syrup, vanilla, and molasses together until well combined. Gradually fold in almond flour, tapioca starch, baking powder, and cinnamon until a cohesive dough ball forms. Wrap the dough in cling wrap and refrigerate for at least 5 minutes to make rolling easier.
- Roll Out Dough: Lightly dust a clean surface with tapioca flour. Place the chilled dough on the surface, rolling it out to about 1/2 inch thickness. Use animal-shaped cookie cutters to cut out shapes.
- Bake the Crackers: Transfer the cut dough shapes onto a baking sheet. Bake in the preheated oven for 8 to 10 minutes, or until the crackers turn golden brown. Once baked, let them cool completely before decorating.
- Prepare the Icing: In a large bowl or stand mixer, whisk together powdered sugar, egg white, and 3 tablespoons cold water until you achieve a semi-thick consistency. Adjust by adding an additional tablespoon of cold water if too thick, or 1/4 cup powdered sugar if too thin.
- Color the Icing: Divide the icing into two bowls. Leave one bowl white and add food coloring to the other bowl to make it pink.
- Frost the Crackers: Dip the top half of each cooled cracker into the colored icing, letting excess drip off, then place on a wire rack to dry. Dust with sprinkles while the icing is still wet. Repeat the process with the other icing color on remaining crackers.
- Store and Enjoy: Allow the crackers to dry fully before serving. Store in an airtight container for up to one week to maintain freshness.
Notes
- To make the recipe vegan, substitute the egg with a flax egg and omit the egg white in the icing, replacing it with an additional tablespoon of cold water.
- Ensure the dough is chilled before rolling to prevent sticking and to make handling easier.
- If the icing dries too quickly while decorating, cover it with a damp cloth to maintain moisture.
- Use almond flour and tapioca starch for a gluten-free treat.
- Sprinkles add a festive touch but can be omitted if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
