Gluten Free Soft Frosted Sugar Cookies
- 2 cups all purpose gluten free flour
- 1 tsp xantham gum (omit if your blend already contains it)
- 3/4 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup granulated sugar
- 3 T. confectioners sugar
- 8 T unsalted butter, at room temperature
- 1 egg at room temperature, beaten
- 1/2 tsp pure vanilla extract
- FOR THE FROSTING
- 10 T. unsalted butter, at room temperature
- 4 T. milk, at room temperature
- 1 T. pure vanilla extract
- 1/8 tsp kosher salt
- 2 tsp meringue powder (I just whipped up an egg white until stiff and used about 3 tsp)
- 4 cups confectioners sugar
- sprinkles/ cookie decorations
1) Preheat oven to 350 F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
2) In a large bowl, place the flour, xantham gum, baking powder, salt, granulated sugar and confectioners sugar and whisk to combine well. Add the butter, egg and vanilla, and mix to combine. The dough will be thick and relativeily stiff, and you may need to squeeze it together with your hands to bring all of it together.
3) Roll the dough between two sheets of unbleached parchment paper into a round a bit less than 1/3-inch thick. Using a 2 1/2-inch round cookie cutter, cut out rounds of dough and lace them about 1-inch apart on the prepared baking sheets.
4) Place the baking sheet in the center of the preheated oven and bake until just set, about 6 minutes. The edges of some of the cookies may brown slightly. Take them out before there is any significant browning. Remove the cookies from the oven and allow them to cool until set. Transfer to a wire rack to cool completely.
5) While the cookies are cooling, make the frosting. Blend the dry ingredients. Add the butter, milk, and vanilla extract and mix with a mixer until smooth.
6) Once the cookies are completely cool, pipe or spoon a generous amount of frosting on the top of each, and spread into an even layer with a wide knife or offset spatula. Scatter sprinkles, if desired. Allow to set at room temperature until the frosting hardens a bit. Store any leftovers in an airtight container at room temperature.