Sweet Icing
Chewy and Soft
Crispy edges
Beat wet ingredients. Add dry ingredients and mix until well incorporated.
Roll out the dough on floured parchment paper. Flour rolling pin and roll out the dough until it is about 1/2 inch in thickness.
Cut the dough into shapes with seasonal cookie cutters.
Keep dough in fridge until ready to bake to maintain shape. Place onto baking sheet with parchment paper and bake in oven.
When cookies have cooled, decorate with royal icing or homemade icing. Dip in sprinkles, sugar, or monk fruit while icing is wet.