Author Notes
Soft, puffy, melt-in-your-mouth sugar cookies with buttercream frosting. —Camilla Maybee
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Ingredients
- 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
Directions
-
Cream the butter, shortening, and sugar together for about 1 minute.
-
Beat in the eggs, vanilla, and almond extract.
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Combine the flour, baking powder, and salt.
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Stir the dry ingredients into the wet.
-
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.
-
The dough can be frozen at this point for later use.
-
When you are ready to bake, shape the dough into 1-inch balls.
-
Place of a greased cookie sheet and flatten slightly.
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Bake at 375 degrees for 8-10 minutes.
-
Cool completely before frosting.
-
For the frosting, beat the powdered sugar with the butter on low speed.
-
Add the vanilla.
-
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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