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Have you given up gluten, by choice or necessity, but still miss those cut-out cookies you loved as a child? Well give these Frosted Powdered Sugar Cookies a try. They are soft on the inside, and the almond flavored frosting gives them just the right amount of sweetness. And best of all, they are free of gluten!
With Valentine’s Day just around the corner, a heart-shaped cookie cutter seemed the natural choice. And pink and white frosting completed the look.
The inspiration for these cookies came from Artisanal Gluten-Free Cooking, a cookbook I purchased a couple of years ago. I have recommended the cookbook to family and friends because of the great results I get from the recipes. The key to the great results is the gluten-free flour blend recipe on page 16 of the cookbook. I use this flour blend whenever I bake.
The process for making these cookies is the same as for most cut-out cookies. Once you’ve mixed up the ingredients and chilled the dough, you are ready to roll (literally).
In small batches, roll out the dough to 1/4 inch thickness. Use a cookie cutter to cut-out the dough. Repeat this process until you have used up all the dough.
Place the cut-out shapes on ungreased cookie sheets and bake for 8-10 minutes. Allow the cookies to cool, frost and enjoy!
A few tips to give you the best results:
- Chill the dough for 30 minutes or longer.
- Work with a small amount of dough at a time.
- Form the dough into a small flat disc with your hands before rolling it out (the heat from your hands will soften the dough and make it more manageable.)
- Dip the cookie cutters in a small amount of gluten-free flour to keep the dough from sticking.
- Cool the cookies completely before adding the frosting. (Warm cookies will cause the frosting to run.)
I believe these cookies will keep in the freezer, in an airtight container, for about a month. I believe that to be true, but I can’t say for sure because we never have any left over to freeze. 😊
This recipe can work for any occasion throughout the year. Given all the shapes and sizes of cookie cutters available, the possibilities are endless. Try these Frosted Powdered Sugar Cookies for your next occasion, with a cookie cutter of your choice, and let me know how they turn out!
Follow my Gluten Free Cookies board on Pinterest.
- 1 1/2 cups powdered sugar
- 1 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups gluten free flour
- 1 tablespoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 3 cups powdered sugar
- 2 tablespoons shortening
- 1/4 cup almond milk
- 1 teaspoon almond extract
Mix the butter and 1 1/2 cups powdered sugar in a mixing bowl until well combined.
Stir in the egg, vanilla, and almond extract.
In a medium mixing bowl, combine the flour, baking soda, xanthan gum, and cream of tartar.
Add the flour mixture to the butter mixture and mix until combined.
Chill the dough in the refrigerator for at least 30 minutes. Chilling the dough makes it easier to work with when rolling it out and using your choice of cookie cutters.
After chilling the dough, preheat the oven to 375 degrees.
Carefully roll out a small section of the dough, between 2 pieces of plastic wrap, into a 1/4-inch-thick sheet.
Using a cookie cutter, cut out shapes and place on an ungreased cookie sheet.
Continue rolling out small sections of dough, and cutting out shapes until all the dough has been used.
Bake the cookies for 8 to 10 minutes, until the edges start to turn brown.
Let the cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
For the frosting: mix together 3 cups powdered sugar, 2 tablespoons shortening, 1/4 cup almond milk, and 1 teaspoon almond extract until smooth.
Once the cookies are cooled completely, decorate them with the frosting.
I used the artisan gluten-free flour blend recipe found on page 16 of the cookbook referenced below.
I divided the frosting in half and added a couple drops of red food color to make the pink frosting.
Recipe slightly adapted from Frosted Sugar Cookies, page 245 of Artisanal Gluten-Free Cooking