Gluten Free Piped Sugar Cookies (Butter Cookies)
These gluten free piped sugar cookies are soft, buttery, and melt-in-your-mouth delicious. Easy to pipe into festive shapes and perfect for holidays, gifting, or dipping in chocolate!
Ingredients
- 200 Grams Butter (Room Temperature)
- 70 Grams Powdered Sugar
- 3 Grams Vanilla Bean
- 200 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 25 Grams Corn Starch
- 20 Grams Milk
Instructions
- Preheat the oven to 325F.
- In a stand mixer bowl, with the paddle, beat the butter, sugar and vanilla together. It should be creamed, fluffy and well mixed.200 Grams Butter, 70 Grams Powdered Sugar, 3 Grams Vanilla Bean
- Add in the flour, corn starch. Mix together until incorporated.200 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 25 Grams Corn Starch
- Then while it is on low, slowly add in the milk. Mix until incorporated. If it seems too stiff to pipe, add a little bit more milk.20 Grams Milk
- At this point I split it into two, to dye half green and half red
- Transfer the the dough into a piping bag fitted with a star tip. Add sprinkles now to the dough and press them slightly so they stick.
- Pipe the shape you want on parchment paper lined baking trays.
- Put the trays into the fridge while you pipe the other trays. Place the first tray into the oven for 13 minutes. Remove it from the oven, and allow them to cool on the tray.
- Decorate as desired. Enjoy!