Fat, Pillowy Soft Gluten Free Sugar Cookies

By • February 3, 2015 0 Comments

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Author Notes: Soft, puffy, melt-in-your-mouth sugar cookies with buttercream frosting.Camilla Maybee

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Makes 24

Cookies

  • 3 cups gluten free all purpose flour
  • 2 teaspoons baking powder
  • pinch xanthan gum or psyllium husk powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract

Frosting

  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons heavy whipping cream
  1. Cream the butter, shortening, and sugar together for about 1 minute.
  2. Beat in the eggs, vanilla, and almond extract.
  3. Combine the flour, baking powder, and salt.
  4. Stir the dry ingredients into the wet.
  5. When the dough starts pulling away from the sides of the bowl, remove from the bowl, wrap in plastic, and refrigerate for at least 2 hours.
  6. The dough can be frozen at this point for later use.
  7. When you are ready to bake, shape the dough into 1-inch balls.
  8. Place of a greased cookie sheet and flatten slightly.
  9. Bake at 375 degrees for 8-10 minutes.
  10. Cool completely before frosting.
  11. For the frosting, beat the powdered sugar with the butter on low speed.
  12. Add the vanilla.
  13. Add the cream a tablespoon at a time until desired consistency is reached. More or less cream can be used to achieve a thicker or thinner frosting.

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