Ingredients

• ½ cup (1 stick) unsalted butter, softened (or refined coconut oil for dairy-free)
• 1½ cups powdered monk fruit–erythritol blend (ensure it’s ultra-fine or sifted!)
• 1–2 tbsp unsweetened almond milk or heavy cream
• 1 tsp pure vanilla extract
• Pinch of sea salt
• Natural food gels or powders (e.g., beet, spirulina, turmeric—avoid liquid dyes; they thin icing!)

Instructions

Beat softened butter 2–3 min until light and creamy.
Gradually add powdered sweetener, ¼ cup at a time, mixing on low to avoid clouds—then increase speed until smooth and fluffy (~3 min).
Add vanilla, salt, and 1 tbsp milk. Mix. If too thick, add ½ tsp more milk at a time—ideal consistency: ribbons hold shape for 2–3 seconds before melting back in.
For flooding consistency (smooth base layer): Thin with additional ½–1 tsp milk until it flows like honey.
Divide into bowls; tint with gel or powder colorants (start with toothpick tip—build slowly!).
Pipe outlines first → let dry 15–20 min → flood centers with thinner icing.
Dry uncovered 4–6 hours (or overnight). Once set, cookies stack beautifully!

PRO TIPS:
🔹 Humidity? Add ¼ tsp arrowroot powder to stabilize.
🔹 Extra shine? Add ¼ tsp light corn-free glucose syrup (optional—but not needed for great results!).
🔹 Storage: Keep covered at room temp 3 days, or refrigerate 1 week (bring to room temp + re-whip before use).