Gluten-Free Sugar Cookies (Cut-Out)
Ingredients
- Gluten-Free Sugar Cookie Baking Mix
- ¾ c. butter
- 1 egg + 1 egg yolk
- 1 ½ T. milk or cream
- 2 tsp. vanilla
ROYAL ICING
- 3 ½ c. powdered sugar
- 3 T. meringue powder
- ⅓ c. water
- 1 T. vanilla
Instructions
PREP
- Gather equipment: mixer with paddle attachment, measuring cups & spoons, parchment sheets or silicone baking mat, cookie sheets
- Beat together butter, egg, and egg yolk.
- Pour in bag of baking mix into the mixer. Add milk and vanilla and mix well.
- Let batter rest for 15 minutes and mix again to fully hydrate gluten-free flour.
- Divide dough in half and roll out batter to 5/8” in between 2 sheets of parchment paper. Chill one hour or overnight.
- Cut out shapes. Chill again in freezer or refrigerator for 15 minutes.
- Bake at 350° for 11-13 minutes. Let cookies cool and store in air-tight container until decorating.
ROYAL ICING
- Pour powdered sugar, meringue powder into standing mixer with paddle attachement.
- Add in water and mix on medium speed for 5 minutes until light and fluffy.
- Cover and portion out into containers to make colors. Add 1 tsp. of water until you reach desired consistency.
Notes
If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step for a light and tender bake. You can make the batter ahead of time and place in the fridge and scoop batter when needed.You can make the cookie batter ahead of time then scoop into balls and freeze to bake later.
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days or for best results, seal in in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
TO MAKE VEGAN
In place of the milk, use unsweetened oat, coconut or almond milkUse vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
For dairy and egg free royal icing, use a glaze of powder sugar and water or lemon juice.
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
For dairy and egg free royal icing, use a glaze of powder sugar and water or lemon juice.
