Frosted Sugar Cookies

Courtesy of "Artisanal Gluten-Free Cooking" by Kelli Bronski & Peter Bronski. The Experiment,

Frosted Sugar Cookies

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    1 1/2 cups confectioners' sugar 1 tsp baking soda
    1/2 pound (2 sticks) salted butter, softened 1 tsp cream of tartar
    1 egg 1 1/2 cups confectioners' sugar (for frosting)
    1 tsp gluten-free vanilla extract 2 1/2 tbsp salted butter, softened (for frosting)
    1 tsp gluten-free almond extract 1 1/2 tbsp heavy cream (for frosting)
    2 3/4 cups gluten-free flour 3/4 tsp gluten-free vanilla extract (for frosting)
    1 tsp xanthan gum


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    • 1

      To make the cookies: Preheat the oven to 375°F.

    • 2

      Cream together the confectioners’ sugar and butter in a mixer until light and fluffy. Add the egg, vanilla, and almond extract.

    • 3

      Stir in the flour, xanthan gum, baking soda, and cream of tartar.

    • 4

      There are two options to shape the cookies: easy, and standard.
      •    Easy option: Scoop rounded teaspoons of dough and drop on ungreased cookie sheets 2 inches apart. Gently flatten the cookies slightly with the palm of your hand.
      •    Standard option: Refrigerate the dough for 3 hours (this chilling period allows the dough to “firm up,” making it easier to work with when rolling out and cutting various shapes). Carefully roll the dough out into a 1/4-inch-thick sheet between two pieces of plastic wrap. Use cookie cutters to cut out desired shapes. Carefully remove the cookies from the plastic wrap and place on ungreased cookie sheets.

    • 5

      Bake the cookies for 7 to 8 minutes, until the edges are lightly brown. Let the cookies rest for 5 minutes. Transfer to a wire rack to cool.

    • 6

      To make the frosting: Cream together all ingredients until smooth.

    • 7

      When the cookies are completely cooled, ice them with the frosting.

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