Okay, so I had to share this recipe with you guys immediately! I spent so much of my weekend perfecting these cookies and they turned out AMAZING! The best part about them is they're completely gluten free, even the icing! I wanted to share a gluten free recipe to cater to my friends and readers that are gluten intolerant or have transitioned to a gluten free diet. We are not GF in our household, but when given the chance to avoid it, we absolutely do.
Sophia helped me through the whole process which did take some time. I have to say, she's turning into a little baker. Her teacher always asks me if she helps me cook or bake at home because she spends so much time in the play kitchen at school. Wait until you see her spooky cookies...I had to save the best photo for last!
Let's get to it!
GF Sugar Cookie Dough
6 large eggs
1 Cup softened Butter (2 sticks) * I used unsalted
1 Tablespoon Vanilla Extract
1 Teaspoon Almond Extract
5.5 Cup King Arthur's Gluten Free Flour
2.5 Cup Sugar
2 Teaspoon Clabber Girl Baking Powder (gluten free)
In mixing bowl, mix eggs, softened butter, vanilla and almond extract first (I used my Kitchen Aid Stand Mixer). Add Sugar and baking powder. Slowly add King Arthur's GF Flour. Mix until dough is thick and consistent. Place in refrigerator to chill for at least 30 minutes before rolling out.
Sprinkle clean surface or counter top with GF Flour. Roll cookie dough evenly. Cut cookies out with cookie cuter of your choice and place on parchment paper. Bake in over at 375° for 6-7 minutes. Should come out a light and fluffy consistency.
GF Cream Cheese Icing
1 lb of Cream Cheese
1/2 lb of unsalted butter
16 ounces of Wholesome Organic Powdered Sugar
2 Teaspoon Vanilla Extract
1 splash of Almond Extract
Add all wet ingredients to mixing bowl (Again, I used my Kitchen Aid Stand mixer). Last, add Wholesome organic powdered sugar until icing is smooth and creamy! Spread onto sugar cookies once they are cooled down.
I hope you guys enjoy this as much we did! Please let me know what you think!
Tomorrow, we're back to the work grind but I have lots planned for the blog this week so stay tuned!