In a medium bowl combine almond flour, tapioca flour, baking powder, and salt. Whisk to combine, set aside.
In a large bowl cream together softened butter and coconut palm sugar using an electric mixer. Beat for 2 minutes until slightly frothy. Add honey, beat for 30 seconds, add egg yolk, full egg, vanilla and almond extracts, mix until well combined, about 1 more minute.
Combine reserved dry ingredients with wet ingredients. Stir well using a wooden spoon to combine.
Form dough into a large disk and wrap tightly in wax paper. Place in the refrigerator for at least 1 hour to chill, the dough works best when it is super cold. I chilled it overnight.
When ready to bake, prepare a baking sheet by lining it with parchment paper and preheat the oven to 350°
Prepare a rolling surface by sprinkling almond flour evenly on the surface and all over the rolling pin. Remove the dough from the refrigerator, add to the floured surface, and working quickly, roll the dough into a large rectangle about 1/2" thick. Use your favorite cookie cutters to cut the dough into shapes and then using a spatula carefully transfer the cut-out cookies to the prepared baking sheet.
Bake cookies for 8-11 minutes or until slightly brown on the edges and very lightly brown on the bottom. The cookies will appear soft when you remove them from the oven but will firm up as they cool. After a few minutes transfer cookies to a cooling rack and cool completely before icing.
For the icing: Combine 1 cup powdered sugar, 1 tsp vanilla extract, +3-4 tbps water or milk. Whisk well to combine. The icing should be fairly thick. See *notes* for superfood color icing ideas.
Cookies will stay fresh for up to 5 days at room temperature, 10 days in the refrigerator, and up to 3 months in the freezer in an airtight container.
HOW TO MAKE SUPERFOOD ICING! (no food coloring necessary!!)
Sugar cookies aren't sugar cookies without festive icing, but that doesn't mean we have to grab for bottles of red 40! Superfood powders are a great substitute for food dye and create beautiful dense color for your cookies.
Start with a basic icing recipe: 1 cup powdered sugar + 1 tsp vanilla extract + 2-3 tbsp of water or milk. Whisk the frosting until thick, adding more water as needed.
POWDERED SUGAR NOTE: I have made powdered sugar using coconut palm sugar but the color is dark brown, less than ideal. I have yet to find a worthy sub for powdered sugar, when I do... you will be the first to know!
Low sugar alternative to basic icing recipe: You can also make a coconut butter icing by melting 1/2 coconut butter in a small saucepan on the stove add 2 tbsp coconut oil, and a splash of vanilla. Once combined allow to cool down, before adding color and icing cookies. This will taste like coconut and (honestly) I am not a fan, but if you are sensitive to sugar and need an alternative it will do.