For the Cookies

1. Mix flour, baking powder, and salt together in a medium bowl, set aside.
2. In a stand mixer, cream Sola Sweetener, butter, vanilla bean paste, and eggs until light and fluffy.
3. Slowly add in your flour mixture to the wet mixture. Mix together until well combined.
4. Divide into two equal sized dough balls and refridgerate for 30 minutes or overnight. Dough can be stored in an air tight container and wrapping for 4 days in the fridge or up to 2 months in the freezer.
5. When ready to bake, remove from fridge and preheat oven to 325°F.
6. While oven is pre-heating, flour a marble pastry board and roll cookies out to 1/4" thickness. Using a biscuit cutter or a cookie cutter in whatever shape you desire, cut your cookie shapes out of the dough and place onto a parchment paper lined cookie sheet.
7. Bake in oven for 8-10 minutes or until edges are starting to turn light golden. Remove from oven and let cool completely on a wire rack before frosting.

For the Sugar Free Buttercream Icing

1. In a stand mixer, using a whisk attachment, whisk the butter until light and fluffy. Then, slowly add in the Sola Sweetener and drip in your teaspoon of vanilla extract.
2. If you are adding food coloring, add a very small bit of it when the sugar and vanilla has been incorporated.

Assembling the Cookies

1. When the cookies are completely cool to the touch, add 1 TBSP of frosting (or more) to each cookie and spread with a butter knife. Top with Beautiful Briny Sea Salt's Chocolate Sprinkle Mix.

Recipe Notes

Roll your dough into a cylinder before freezing so that you can cut individual cookies whenever you want to indulge in a "sweet treat".

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