Step 1

In a bowl, cream together the butter, granulated monkfruit sweetener and vanilla extract.

Step 2

In another bowl, combine the flour, salt and baking powder. Slowly pour the dry ingredients into the wet ingredients until a crumbly mixture forms. Add in the egg and almond milk and mix until combined.

Step 3

Form the dough into a ball and cover with plastic wrap. Place in the fridge for 15 minutes or so while you preheat your oven to 350 F.

Step 4

Carefully roll out the dough on a parchment-covered sheet pan so the dough is between ⅛-¼” thick. Use your favorite cookie cutters to cut out shapes about ½” or so apart from one another.

Step 5

Bake for 7-10 minutes, or until the cookies are slightly browned on the bottom. Be careful not to overbake these as they will get too hard when they cool. Allow the cookies to cool.

Step 6

To make the icing, whisk a tablespoon or so of the powdered monkfruit with 1 teaspoon of the almond milk. Slowly stir in about half of the sweetener a little at a time, whisking as you go. Add the rest of the almond milk and the vanilla extract. Stir in the rest of the sweetener. Mixing a little at a time like this will help prevent lumps. The end result should be a fairly firm icing that will hold up to being piped on the cookies. If the icing is too firm, add more liquid. If it’s too liquidy, add more powdered sugar.

Step 7

Spoon the icing into a piping bag or little plastic baggie with the tip cut off. Pipe the icing onto the cookies in whatever design you’d like. Top with crushed candy cane pieces, mini chocolate chips, sprinkles as desired.

Step 8

Store cookies in an airtight container up to 2 weeks or in the freezer up to 60 days.