Yes, you are at the right blog. Today, I’m veering outside of my vegetable comfort zone with some super fun, delectable, iced puffy cookies! These are the perfect fun summer treat to make with your kids. Or, if you’re like me (without kids), they’re a fun crafty baking project to make while pretending to be a kid on summer break.
This marks my first ever “sprinkled” recipe post. I know funfetti has been quite the internet craze for awhile now but I could never get behind the ingredients that are in artificially colored baking products. If you’re also not a fan of Yellow Number 5 in your food, you have to check out these super cute Supernatural Starfetti sprinkles and their natural food colorings. They’re plant based, vegan, gluten free, soy free, etc, etc… and SO CUTE.
These cookies are made a little bit differently than normal cookies. As you’ll see in the recipe instructions, the dough is more like pastry dough, and it’s rolled into balls versus scooped into mounds. Why? Because this recipe was initially a scone attempt. About a year ago, I tried to make lemon scones with almond flour. The result was SO delicious and I loved them, however they did not quite resemble scones and the lemon flavor was too subtle. Not subtle was Jack, who just said “they’re really good, but they’re not scones.” They were more like puffy sugar cookies (although with WAY less sugar than actual sugar cookies). So I kept this recipe in my back pocket until I got these cute sprinkles and thought – it’s time for the puffy cookies!
The frosting here is similar to the macadamia frosting I make for my carrot cake. It has a delicious, nutty, maple flavor and I love it as a gooey topping on these cookies. These are best frosted and eaten right away, but see below for my notes about freezing and transporting them.