Ingredients: |
Ingredients: ˝ cup butter cold, but not frozen, cubed*
1 cup granulated sugar
1 large egg
I tsp. vanilla extract
˝ tsp. almond extract
2 1/4 cups gluten-free flour
˝ tsp. salt
Fam˝ily Icing Recipe:
2 egg whites
2 Tbsp. butter melted*
3 cups powdered sugar sifted
1/2 tsp. vanilla extract
1-2 Tbsp. milk if needed
food coloring
Royal Icing Recipe.
1 egg white
2 cups powdered sugar sifted
tsp vanilla extract
1 tbsp milk optional
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Directions: |
Directions:1. Preheat oven to 375 degrees.
2. In the bowl of an electric mixer combine cold butter and sugar. Mix on medium for 1-2 minutes, or until butter and sugar are just combined.
3. Add egg, vanilla and almond extract. Continue mixing for 1-2 more minutes.
4. In a separate bowl combine white rice flour tapioca starch, xanthan gum and salt. Toss to combine.
5. Slowly add dry ingredients to the butter sugar mixture. Continue mixing on medium until dough starts to form a ball.
6. Place dough out on a lightly powdered sugar-coated surface. Roll dough out to 1/4 - 1/3 inch thickness.
7. Using cookie cutters, cut dough into desired shapes and place on a parchment paper lined baking sheet.
8. Bake cookies for 9-11 minutes or until edges just begin to brown.
9. Let cookies cool completely before frosting.
Cookie Icing:
1. In a medium-sized bowl place, mix egg whites over medium speed for I minute. Add butter, vanilla and 1 cup powdered sugar. Mix until sugar is incorporated.
2. Add remaining sugar incrementally and mix well between each addition. If frosting is too thick, add 1-2 tbsp milk until desired consistency is reached.
3. Add food coloring as desired.
4. Frost cookies using a toothpick to spread the icing where you want it on the cookies.
Royal Icing: *optional*
1. Place egg white in a medium bowl. Mix egg white for 1-2 minutes or until it becomes frothy, Add vanilla and
mix for another minute.
2. Add powdered sugar and mix over medium-low speed for 4-5 minutes.
3. If icing is too thick, add milk as needed to reach an easy piping consistency.
4 Place royal icing in a piping bag fitted with a 3M piping tip. Pipe designs on cookies and enjoy! |
Personal
Notes: |
Personal
Notes: Recipe Notes
• You can also use 1 1/2 cups sweet white rice flour, 3/4 cup tapioca starch, and I teaspoon of xanthan gum
instead of the gluten-free flour blend.
• Food coloring gel works best when getting really vibrant colors in your icing.
• Use tweezers when placing small nonpareils onto the cookies.
These sprinkles and these white nonpareils were used to decorate the cookies you see pictured.
• You can also use vegan "buttery" sticks or margarine if dairy-free.
To Store: Baked sugar cookies taste best when kept in an airtight container at room temperature for up to 3-
4 days.
• To Freeze: Seal in a freezer-safe airtight
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This recipe for Cut-Out Sugar Cookies that Don't Spread! is from