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plate of cut out sugar cookies surrounded by gold ornaments
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5 from 1 vote

AIP Christmas Cookies

If you’re looking for Paleo cutout cookies to make with your kids for the holidays, try this AIP Christmas Cookie. You can elevate this AIP dessert with gold flakes to make it elegant enough adults. This recipe fits the Paleo and AIP diets.
Prep Time45 mins
Cook Time10 mins
Decorating30 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 109kcal
Author: Beth Chen


  • Large Baking Sheets
  • Hand Mixer
  • Parchment Paper



  • In a large bowl cream the shortening and honey using a hand mixer. In a small bowl combine the dry ingredients the set aside. Next add the flour mixture and stir to combine. The dough should start to form a ball.
  • Once everything is combined, form a ball with the dough and flatten it slightly. Next wrap the dough in plastic wrap and place it in the refrigerator for thirty minutes to an hour.
  • Preheat oven to 350 degrees. Use 1 tablespoon of palm shortening per pan to grease the baking sheet and then set aside.
  • Roll dough on tapioca starch sprinkled solid surface to 1/4”. Cut into shapes and place on the baking sheet. Place the baking sheet into the oven for 8-10 minutes.
  • Once finished cooking, remove from the oven and let cool on the baking sheet before touching. These cookies have a tendency to break if you attempt to move them before they have cooled.
  • To frost the cookies, drizzle the coconut butter over the cookies with a spoon.
  • If you are using the gold, place all of the frosted cookies in the fridge to harden the coconut butter. Once the coconut butter is hard, remove them from the fridge and using a brush to wet the frosting slightly with water. It just needs to be wet enough to give the gold something to adhere to.
  • To add the gold, you will need a brush or two to pick up the gold sheet and help set it on the cookie. Carefully tap the gold down with the brush to set it in place. Once the gold is set, you’re ready to serve.


  • You can use any cookie cutter for this recipe but I used stars. You can find similar one here. 
  • I found the edible gold leaf online here
  • Be very careful when using the gold leaves. They are very fine and will get stuck to anything it touches. I used this tutorial to learn about how to handle them. 
  • You can’t touch the gold sheets with your hands. You’ll need a brush or two to help handle them. I used these brushes from Wilton that are meant for cake decorating. 
  • The cookies need to be the same thickness so that they all cook evenly.
  • The cookies need to be between 1/4-1/2 inches.
  • If the cookies spread during cooking, they may have had too much moisture in them and been too thin. I’d suggest adding a little more tapioca flour, increasing the thickness of the dough or placing them in the fridge for 10 minutes before cooking.
  • Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
  • To melt coconut butter, take the jar and place it in a slightly larger bowl. Next pour boiling water into the bowl. Use a spoon to stir the butter and distribute the heat.


Serving: 1cookie | Calories: 109kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 95mg | Potassium: 14mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg