Preheat oven to 350ºF and line 2 baking sheets with parchment paper. Set aside.

In a medium-size bowl, whisk together dry ingredients and set aside.

In a large bowl, whisk together egg, almond extract, and honey. Then, add in melted coconut oil and whisk again.

Slowly add dry ingredients to wet until your dough is formed. Use a wooden spoon at first and then switch to using your hands. The dough may seem crumbly at first, but continue to knead dough together until it forms a ball.

At this point, you can add your food coloring. We suggest starting off with just a few drops and kneading the food coloring into the dough. You can also make multiple colors of dough by separating in half or thirds.

Create a ball with your dough and wrap with plastic wrap and place in refrigerator for 30 minutes.

Once the dough has cooled. Remove from fridge and sprinkle coconut flour onto a hard, cool surface as well as your rolling pin. Then, use rolling pin to roll out the dough so that it’s around 1/4 to 1/2 of an inch thick. If it’s sticking, sprinkle on some more coconut flour.

Use small/medium cookie cutters to create sugar cookie cut outs. Place shapes onto your parchment-lined baking sheet. Don’t worry about spacing too much, the cookies will not expand that much.

Bake at 350ºF for 6-8 minutes or until cookies begin to brown. They cook fast, so be careful!

Immediately remove from hot pan and place on cookie rack. Let cool for at least 30 minutes before frosting.

For the icing: add water to powdered sugar one tablespoon at a time and mix. Add enough water, until you’ve reached your desired thickness. If you want to color your frosting, add a few drops of whatever color you desire. Then, transfer into a piping bag (or plastic bag) and frost away!

Frost cookies with icing and then decorate with sprinkles and edible glitter.

Will stay for up to 5-7 days in an airtight container.