For the cookies
1 1/2 cups coconut oil, softened or melted*
2 cups white sugar
1 tsp vanilla extract
5 cups gluten free flour** (for sweet recipes like this one I use a gluten free flour mix for half of the needed amount, then equal parts coconut and tapioca flour for the other half)
2 tsp baking powder
1 tsp salt
1 cup coconut milk (you may need more or less depending on how dry you find the dough- you shouldn’t need this for the regular version)
For the regular version:
* swap for butter
** swap for regular flour
For the royal icing
1 egg white
4 cups icing sugar, sifted (I’ve made batches that have needed closer to 5 cups)
1. Preheat oven to 400 degrees. In a large bowl, combine the coconut butter and sugar; use a fork to mash lumps of coconut oil if necessary. Add in eggs and vanilla.
2. In a separate bowl, sift together flour, baking powder, and salt. Using a whisk or electric mixer, add the dry mix to the wet mix until well combined (I’ve found aerating the dry ingredients in gluten free recipes helps make them lighter/ less dense, rather than simply mixing by hand). Add coconut milk 1/4 cup at a time until dough reaches a thick, moist consistency- you may need more or less.
3. Dust your rolling surface and rolling pin with flour (I use tapioca flour for gluten free baking) and roll out dough to 1/4- 1/8″ thick. Use cookie cutters to cut out shapes. I used two different sized round ones for the doughnut shape.
4. Place cookies 1″ apart on a baking sheet lined with parchment paper and bake for 6- 8minutes. Allow to cool before decorating.
5. To make the royal icing, use a hand mixer with the whisk attachment to combine the egg white and icing sugar until soft peaks form. Add food colouring if you’d like.
6. Scoop desired amount of icing into a piping bag and pipe out the outline of the design you’d like (if you’re new to icing like me, the doughnuts are nice and easy to outline!) then fill in your design with icing; top off with sprinkles and allow to dry.