Sweet but not overpowering - on their own, they're great cookies, but they're even better with frosting.Classic taste and texture - they've got the crispy edges and soft centers that you expect from the perfect sugar cookie.These gluten free sugar cookies are so good, they make me want to wax lyrical about their fabulousness. Store the finished cookies between sheets of parchment paper in an airtight container at room temperature for up to 10 days.The best cut out gluten free sugar cookie recipe The cookies are dry when the surface is completely smooth, dry and resists smudging when touched. Place the iced cookie on a cooling rack to dry for 24 hours. Use either the nose of the bottle or a small toothpick to push the icing evenly over the cookie and up against the corners. 3.īegin filling the interior of the border drawn on each cookie with the flood icing, being careful not to add too much that it overflows the border icing. Prepare as many batches and colors of flood icing as you need to decorate your cookies. Pour the flood icing into a squeeze bottle or into a pastry bag fitted with a small plain tip. If needed, add additional water or milk to loosen until the consistency is pourable. Add the food coloring, if using, a few drops at a time, until colored to your liking. The mixture should still be pretty thick, but will drizzle more freely than the border icing. In a small bowl, add the powdered sugar, pure vanilla extract and water or milk and whisk to combine. Allow the icing to dry slightly before continuing with the flood icing. Holding the bottle or bag tip directly over one cookie, begin tracing an outline of the cookie, squeezing gently and using both hands, if needed, to maintain consistent pressure. Before icing any cookies, practice on a piece of parchment paper to get the feel of the icing. You can also scoop into a pastry bag fitted with a small plain tip. Transfer the border icing to a squeeze bottle using a funnel. The mixture should be very thick but still pourable. Add the food coloring, if using, a few drops at a time, until colored to your liking. In a small bowl, add the powdered sugar, pure vanilla extract and water or milk and whisk to combine. Baked sugar cookies can be frozen in an airtight container for up to one month before icing. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely. 5.īake for 10 minutes, or until the cookies are set and begin to brown. Transfer the shapes to the prepared baking sheets. If the dough is too warm, freeze for 15 minutes or until firm. Remove the dough from the fridge and cut into shapes with a cookie cutter, re-rolling any scraps and cutting more shapes. Line a large baking sheet with parchment paper. While the dough chills, preheat the oven to 350 F. Place the 2 sheets of dough on a baking sheet and chill for at least 1 hour or up to 1 day. Repeat with the remaining portion of dough. Place one dough portion between 2 sheets of parchment and roll out to 1/4-inch thick. 2.ĭivide the dough into 2 equal portions. On low speed, slowly add in the flour, baking powder and salt, and beat until incorporated. Add the eggs, vanilla and almond extract, if using, and beat until combined. In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well-combined and smooth, about 3 minutes. For a sweeter flavor and fluffier consistency, decorate with buttercream frosting instead of icing. Swap Option: For flavored sugar cookies, experiment with extracts like peppermint, almond or even lemon. Technique Tip: To cut down on time, you can freeze the dough for 30 minutes rather than chilling it in the refrigerator for hours. While white icing is classic, experiment with food coloring to tint the icing. The only difference between them is how much milk you add to thin the consistency. These cookies can be made up to 10 days in advance, making your cookie decorating party a breeze to set up.ĭecorating sugar cookies requires two types of icing - one to create a sturdy border that outlines the cookie, and one to flood the cookie (which simply means to cover it) with icing. There's a fine line between having dough that’s easy to roll out and dough that’s too warm - if it’s the latter, it’ll spread too much in the oven. This cookie dough comes together quickly, but make sure you plan accordingly to let the dough chill in the refrigerator. While you could use store-bought cookies, it’s so much fun (and tastier!) to do it yourself. One of our favorite moments is decorating sugar cookies with our friends and family. From gathering with loved ones, decorating the house and trimming the tree, to baking up a storm, the holidays are ripe with tradition. There are so many moments that make the holiday season a special time of year.
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