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The Essential Gluten Free Sugar Cookie Recipe
If you want an easy to roll, easy to decorate, and easy on the taste buds sugar cookie, this is it! This can also be made gluten free by substituting a 1-to-1 gluten free flour for the wheat flour.
Prep Time: 00:00
Cook Time: 00:00
1 - 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla
5 cups all-purpose (or gluten free 1- to- 1) flour
2 teaspoons baking powder
1 teaspoon salt
1 cup powdered sugar
2 teaspoons milk
2 teaspoons light corn syrup
almond extract or vanilla to taste (optional)
food coloring (optional)
1In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3Bake 6 to 8 minutes in preheated oven. Cool completely.
4Mix together the ingredients for the icing and frost your cookies! See notes*
5Let them dry at least overnight. The icing will look dry enough to stack quickly but they do need more time than others stiffer icings. For humid climates, wait longer.
The icing is somewhat runny and can be thickened or thinned according to your preference. When I make these cookies, I am usually making them for a party... so I throw the recipe out the window and just mix add ingredients as I go to suite preference and the design of the cookie. For example, if the shape is larger, I might not mind a thinner icing but if my decorating is more exact, then I will prefer thicker.
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