Sugar Cookies are an amazing treat that work for all times of the year. Just cut them into any shape and you can bring them to anything. My mom and I made these for valentines day. With sugar cookies, the process can be just as fun as the end result. My sibling helped to cut out the shapes and when my mom left the room we all took turns snitching just a bit of the dough. I mean, who can resist cookie dough?
These cookies worked great and held their shape very well. They also had a very smooth texture. Often, when you make a cookie gluten free it is gritty because the flours incorporate slightly differently. However, these did not. They are some of the best sugar cookies I have ever had.
Most people choose to use royal icing when they make sugar cookies because it hardens quickly. However, my family prefers to use an Italian meringue buttercream as we feel it tastes better, as it is lighter and fluffier. It is also one of the fastest versions of Italian buttercream we have found. At the end of this post I have added the recipe, however, the cookies will tasted just as good without it if you want to stick to using another type of icing or other recipe.
The original recipe for the cookies came from faithfullyglutenfree.com and the buttercream recipe came from “Hello, Cupcake” cookbook.
Ingredients:
Cookies:
1 c unsalted butter, softened
1 c granulated sugar
1/2 tsp almond extract (optional, but good)
2 tsp gluten-free vanilla extract
1 large egg
1/2 tsp salt
1/2 tsp baking powder
1 1/3 c white rice flour (200 grams)
2/3 c tapioca starch (95 grams)
2/3 c potato starch (not flour) (125 grams)
1 1/2 tsp xanthan gum
Buttercream (optional):
16 oz marshmallow fluff
1 ½ c unsalted butter (softened and cut into 1 in pieces)
1 tsp vanilla
½ c powdered sugar
Instructions:
Cookies:
In the bowl of a stand mixer on medium speed, beat the softened butter and sugar until fully incorporated. Reduce the speed to low and add the extracts and the egg. Mix until blended.
Add the baking powder, xanthan gum, and salt. Mix until fully incorporated. Then add the tapioca starch and the potato starch, mixing until fully incorporated. Finally, add the rice flour. Mix just until the dough comes together.
3. Scrape the dough onto a sheet of plastic wrap and wrap the dough tightly. (Tip:
knead the dough after it is wrapped to makes sure that it is all together in one
ball, otherwise it will fall apart after it has hardened.) Refrigerate for at least 1
hour. (Note: This is to help your butter to solidify and help your cookies to keep
their shape while baking.)
4. When you are ready to bake, preheat your oven to 350 degrees F and line your
baking sheets with parchment paper.
5. Break your dough into quarters, roll the dough to about ⅜-inch thick. Dusting with
a small amount of powdered sugar if necessary. Cut to desired shapes and place
on prepared baking sheet. Re-roll the scrapes until all the dough has been used.
6. Bake for 8-12 minutes (Note: the baking time will vary based on their size. You
want them to just barely turn brown around the edges and have a light brown
colour on the bottom of the cookies.
7. Let sit on the baking sheet for 5 minutes before removing to a cooling rack. Allow
cookies to cool completely before decorating with icing or storing in an airtight
container.
Buttercream:
Spoon the marshmallow fluff into a large bowl. Beat with an electric mixer on low
Gradually add the butter pieces, beating well after each addition, until smooth
Add the vanilla extract and the ½ c powdered sugar, as necessary, to adjust the texture.
Enjoy!
(All photos taken by Eowyn Collins on February 13, 2018)