Gluten Free Cut Out Sugar Cookies
Soft, crisp-edged gluten free cut out sugar cookies that hold their shape perfectly. Ideal for Christmas, birthdays, or any cookie-decorating day.
Ingredients
Cookies
- 225 Grams Softened Butter
- 120 Grams Icing Sugar
- 2 Egg Yolks
- 1 Gram Salt (Omit if you are using salted butter)
- 1 Gram Vanilla
- 317 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 100 Grams Almond Flour
Royal Icing
- 30 Grams Meringue Powder
- 120 Grams Warm Water
- 520 Grams Icing Sugar
- Food Colouring
Instructions
- In the bowl of a stand mixer, cream together the butter and icing sugar until light and fluffy.225 Grams Softened Butter, 120 Grams Icing Sugar
- Add in the egg yolks and mix until combined.2 Egg Yolks
- Add in the rest of the ingredients. Mix until it no longer sticks to bowl.1 Gram Salt, 1 Gram Vanilla, 317 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 100 Grams Almond Flour
- On a lightly floured surface, pour out the dough. Roll it out to about 1/4” thick. Cut out your cookies using cookie cutters. Move the cut cookie to a baking sheet on parchment paper. Once the tray is full, put it into the fridge to chill.
- Roll out the rest of the dough until you are finished.
- Preheat the oven to 350F.
- Place the cold trays into the oven and bake for 10-12 minutes.
- Remove them from the oven and allow them to cool on the tray for a couple of minutes before moving to a wire rack.
- Once they are fully cooled, make the royal icing.
- In a stand mixer bowl with a whisk, add in the meringue powder and warm water. Mix until foamy.30 Grams Meringue Powder, 120 Grams Warm Water
- Next add in the icing sugar. Whip until fluffy.520 Grams Icing Sugar
- If you have one batch of the same colour, I would dye it now. If not, separate it into bowls and dye each of them. If it is too thick, add a drop of water at a time. If it is too thin, add a little bit of icing sugar.Food Colouring
- Put the royal icing into piping bags with the tips of your choice and begin decorating. Enjoy!