These cassava flour sugar cookies bake up crisp at the edges and tender in the center, with cassava flour and arrowroot starch giving them a delicate, sandy crumb that holds a clean cookie-cutter shape. Melted coconut oil and maple syrup bring a warm, buttery sweetness, while a touch of Ceylon cinnamon and vanilla powder round out the flavor with a cozy depth. A gelatin "egg" binds the dough beautifully, so it rolls out smooth and firm without cracking, then chills into cookies that hold their shape through baking and decorating alike. Cream of tartar and a splash of apple cider vinegar add just enough lift and tang to keep the texture light rather than dense. It's a reliable, sturdy dough for cutout cookies of any shape, and it's a genuinely solid pick for a dairy free baking rotation. Whether you're stacking them for a holiday tray or decorating with kids, these come together simply and bake up with a pleasant snap.
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Make the gelatin egg: sprinkle the gelatin over the cold water in a small bowl and let it bloom for 2 minutes, then set the bowl over a small saucepan of barely simmering water and stir until the gelatin is fully dissolved and the mixture is smooth and slightly syrupy, about 1 minute. Remove from heat and let cool for 5 minutes — it should be warm but not hot.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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