Orange Snickerdoodle Cookies

Preheat your oven to 350°F and line two pans with parchment paper. In a large mixing bowl, add your coconut oil (or butter), sweetener blend, and cinnamon snickerdoodle butter and beat till creamy. Add your orange juice, orange zest, egg (or flax egg) and vanilla and mix together again. To the same bowl, sprinkle in your flour, cornstarch, baking soda and sea salt. Stir until everything is well incorporated and you have a thick, smooth cookie dough. Using a small cookie scoop, scoop your cookie dough balls onto your pans, and spread them evenly apart (about 12 cookies to each pan). Gently roll each ball in the sugar mixture (brown sugar + zero calorie sweetener blend) if desired. Bake in the oven for 10-12 minutes, or till the edges of the cookies are set and just gaining some color. Let your cookies cool on the pan for at least 15 minutes, and then move them onto a cooling rack till they have cooled entirely. For the icing, combine powdered sugar, milk, soft cream cheese, and extra orange zest. Glaze and enjoy!