Gluten Free Sugar Cookies

Here is a cute decorating idea for Christmas!! I used a gingerbread man cookie cutter and turned it around!! Also, these are gluten free cookies.  I know there are a lot of people out there with wheat allergy's, so I thought it would be fun to do a gluten free recipe.  Hope you enjoy!!

Ingredients for Gluten Free Sugar Cookies:

-3/4 cup butter
-3/4 cup granulated sugar
-1 large egg
-1 teaspoon almond extract
-2 teaspoons vanilla extract
-2 1/4 cups of brown rice flour
-1/2 teaspoon baking powder

Directions:

In a large bowl, beat butter until smooth. Add sugar and beat on high until fluffy. Add egg, almond extract, and vanilla extract and beat on high for 1-2 minutes.  Add brown rice flour (mixing in approx. 1/2 cup at a time) and baking powder. Beat on slow until all mixed together.

Roll out the dough, then put into the refrigerator for at least 4 hours (can stay in the refrigerator for 1 day if needed). 

Once it has been chilled, roll out to desired thickness (1/4 of an inch thick is optimal). Cut into desired shapes with a cookie cutter. Bake at 350 degrees F for 7-10 minutes. 


Ingredients for the Royal Icing:

-1 bag powdered sugar
-1/2 teaspoon cream of tartar
-11 Tablespoons pasteurized egg whites (can be replaced with 5 Tablespoons of meringue powder)
-1/4 teaspoon almond extract
-1/4 teaspoon coconut extract

Directions:

Mix powdered sugar and cream of tartar together in a bowl with an electric mixer.  Stir in the egg whites by hand.  When mixed well, beat with an electric mixer on low speed for 30 seconds.  Turn the mixer to medium-high speed and beat for 1-2 minutes, until icing is very white and silky. Pour in extracts and food coloring as desired. Mix until all blended (try not to over beat.)  


XOXO, Brooke

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