Ingredients: |
Ingredients: 2 cups (280 g) all purpose gluten free flour blend
1 tsp xanthan gum, omit if your blend already contains it
¾ tsp baking powder
¼ tsp kosher salt
½ cup ( 100 g) sugar
3 tbsp (22 g) confectioners' sugar
8 tbsp (112 g) unsalted butter at room temperature
1 (50 g) egg at room temperature, beaten
1 tsp vanilla
Frosting:
10 tbsp (140 g) unsalted butter at room temperature
¼ cup (2 fluid oz) milk at room temperature
1 tbsp vanilla
⅛ tsp kosher salt
2 tsp meringue powder
4 cups (460 g) confectioners' sugar
Seeds from one vanilla bean, optional
Sprinkles, optional
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Directions: |
Directions:Preheat your oven to 350º. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xantham gun, baking powder, salt, sugar and confectioners sugar and whisk to combine.
Add the butter and mix to moisten the dry ingredients with the butter, until the mixture looks sandy, pressing down on the butter the back of the mixing spoon.
Add the egg and vanilla and mix to combine until the dry ingredients are all moistened and wet. With clean, dry hands, knead the mixture together to form a cohesive dough. It will be thick and relatively stiff. Place the dough on a clean, flat surface and roll it into a round a bit less than ⅓" thick, sprinkling very lightly with flour to prevent the rolling pin from sticking. Using a cookie cutter, cut out shapes from the dough and place them about 1" apart on prepared baking sheets. Gather and reroll scraps and repeat the process until you've used all the dough. Bake until the cookies are just set on top, 6 to 8 minutes, depending upon size and shape. Remove from oven before there is any significant browning and allow them to cool on the baking sheet until set before transferring them to a wire rack to cool completely.
In the bowl of your stand mixure fitted with the paddle attachement, place the butter, milk and vanilla and mix on medium speed until combined. Increase the mixer speed to high and mix until creamy. Add the salt, meringue powder and about 3 ½ cups of confectioners' sugar. Mix slowly until the sugar is incorporated. Turn the mixer up to high and beat until it becomes uniformly thick. Add the optional vanilla seeds and as much as the rest of the confectioners sugar as necessary to thicken the frosting, and beat to combine well. |
This recipe for Gluten Free Cut out Sugar Cookies is from