Cranberry Cinnamon Sugar Cookies {GF}

These cookies warm my heart and make me happy. Sugar cookies that are safe for our whole family. They taste good, are healthier than most cookies, pink and easy to make. My girls love rolling out the dough and cutting out hearts. On a holiday loaded with artificial ingredients here is a healthy treat to the rescue!

Cranberry Cinnamon Sugar Cookies (GF)
Ingredients:
Cookies: 
1/4 cup Butter or Earth Balance
1/2 cup organic Sugar
1 small egg (or flax egg for vegan version)
1 tsp Coconut or Almond Milk
pinch Sea Salt
1 tsp pure Vanilla
1/2 tsp Cinnamon
1 tsp ground Flax Seed
1/2 cup Oat Flour (use certified GF if making for allergy reasons - regular oats are often contaminated with gluten)
1/2 cup Coconut Flour
Glaze:
1/2 cup organic Powdered Sugar
2-4 tsp 100% Cranberry Juice

Using an electric stand or hand mixer cream together butter (or earth balance) and sugar until light and fluffy.  Add in the egg, milk salt and cinnamon, beat until fluffy.  In a separate bowl whisk together flax and flours until combined.  Using the electric mixer slowly add dry mixture to the wet mixture beat until it comes together in a dough.  Form into a disk and wrap in parchment paper.  Chill in the fridge for at least an hour.  Using some additional oat flour roll out the dough about 1/4-1/2 inch thick.  Using a cookie cutter cut out small hearts.  Place on a parchment lined baking sheet.  Bake in a preheated 350 degree(f) oven for about 7-10 minutes.  Carefully transfer to a wire rack and allow to cool.  Meanwhile make the glaze.  Whisk together the sugar and cranberry juice until smooth.  Drizzle glaze onto cooled cookies and allow the glaze to set for at least 5-10 minutes.  Store in an airtight container.  Makes about 24 small cookies, depending on cookie cutter size.