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Holiday Iced Sugar Cookies

I love decorating sugar cookies every holiday season, and I was so worries when I had to go gluten free that I wouldn't be able to enjoy them any longer. But this gluten free and dairy free iced sugar cookie recipe is so delicious. The cookies are the perfect fluffy texture and the icing just perfectly hardens around the cookie.



Ingredients:


Cookie:

  • 1 cup DF buttery spread, softened

  • 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • 1 tbsp vanilla extract

  • 1/2 tsp almond extract

  • 1 egg

  • 2 1/2 cups GF flour blend (I used Pillsbury all purpose GF flour blend)

  • 1 1/2 tsp baking powder

  • 1/2 tsp salt


Icing:

  • 1/2 cup DF buttery spread, softened

  • 3 cups powdered sugar

  • 1 tbsp vanilla extract

  • ~ 1/4 cup almond milk (or more depending on how thick you want the icing)

  • Optional: various food coloring


Directions:

  1. In a large bowl, with a standing or electric mixer, cream the butter, brown sugar, and granulated sugar together until smooth.

  2. Add the vanilla and almond extracts and egg and mix until smooth.

  3. In a separate bowl, stir together the GF flour, baking powder, and salt. Slowly poor the flour into the larger bowl continuously mixing, until everything is combined.

  4. Cover dough with plastic wrap and refrigerate for 30 minutes to 1 hour.

  5. Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.

  6. Split the dough into 3 equal parts (leaving the parts you are not using in the fridge so they stay cool).

  7. Roll 1/3 of the dough into about 1/4 inches in between parchment paper.

  8. Cut the dough with cookie cutters and place on the cookie sheet.

  9. Bake for about 10-12 mins or until they slightly start to brown on the edges.

  10. Let cool completely before icing on a cooling rack.

  11. For the icing, cream the butter and add the powdered sugar in 1 cup increments, beating until mixed in between each.

  12. Add the vanilla extract and almond milk and mix until combined. Add more almond milk if you want the icing thinner.

  13. Separate the icing equally in various bowls and mix with food coloring if you would like. Ice the cookies once they are cooled completely and enjoy!



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