I’m not a huge lover of sugar cookies - but they are so much fun to make with little ones, so I chose this recipe as my final gluten-free cookie of 2013!  Grab your little ones and let them create their one-of-a-kind cookie masterpiece!

Frosted Sugar Cookies

Ingredients:

Cookie

• 1 cup earth balance, soy-free buttery sticks, softened
• 1 cup sugar
• 2 egg yolks
• 1.5 tsp gluten-free vanilla
• 1/4 tsp Kosher salt
• 2.25 cups gluten-free flour blend (I used Namaste Perfect Flour Blend)
• Cookie Cutter Shapes (like these from Wilton)

Frosting

• 2 tbsp earth balance, soy-free buttery sticks, softened
• 2 cups powdered sugar
• 4 tbsp almond milk
• 2 tsp vanilla (clear, if you want white icing)

Decorations

• Sprinkles, red hots, colored sugar, and/or nonpareils (I used Wilton’s 6 color Christmas Sprinkles Mix)

Directions:

Combine butter, sugar, egg yolks, and vanilla until creamy.  Add in flour and beat until well mixed.  Separate dough into 2 balls, wrap in saran wrap and refrigerate for 1 hour (or until firm).

Preheat oven to 350°. Roll out dough between 2 sheets of parchment paper until 1/4″ thick.  Cut into shapes and place 2″ apart on ungreased cookie sheets.  Bake 10-15 minutes or until edges are lightly browned.  Let cool for 3 minutes then transfer to wire rack.

Once fully cooled - mix together all frosting ingredients on medium speed.  If you did not use clear vanilla extract, add in a few drops of food coloring until you get your desired color (my son chose green)!

Using a knife, spread frosting on cookies and create your masterpieces.  Let dry completely, then store in air-tight container.  🙂

For more great gluten-free recipes – click the pic to sign up for my weekly BR Newsletter!

Comments

comments