**See also my grain free honey sweetened glazed sugar cookies
These sugar cookies remind me of the ones you can buy at almost any grocery store. You know the ones. Soft, colorfully iced with sprinkles, and sold in a clear plastic container. Yeah, those! Except my recipe isn’t packed full of unpronounceable ingredients, not even to mention the gluten and dairy. And even though these do have sugar in them, they are so much healthier than any kind of cookie you can buy at the supermarket. At least that’s what I tell myself after baking and eating cookies all day 🙂 Now when my kids ask for those pretty sugar cookies at the store I can confidently tell them I’ll make them some that are just as good.
I really, really wanted to use these awesome cowgirl cookie cutters that my mother-in-law gave me, but the dough spread just a tiny bit too much during baking for such an intricate design. But it will work perfect for any basic shape such as a circle, triangle, heart, snowflake, snowman, etc… as it only slightly spreads.
pin for later:
- 1¼ C blanched almond flour, Honeyville Brand
- ⅓ C arrowroot flour + more for rolling dough
- pinch of salt
- 1 tsp. baking powder
- ¾ tsp. xanthan gum
- ¼ C Earth Balance non-dairy butter or ghee, room temperature
- ¾ C sugar
- 1 large egg
- 1 tsp. gluten free vanilla
- 1 Tbsp. Earth Balance butter or ghee, melted
- 1 C powdered sugar
- 2 Tbsp. non-dairy milk
- 1 tsp. vanilla extract
- Set out the butter and bring to room temperature, about 30 minutes.
- In a mixing bowl, whisk together the almond flour, arrowroot flour, salt, baking powder, and xanthan gum until they are one lovely flour.
- Cream together the butter and sugar until it just comes together, about 30 seconds.
- Add the egg and mix well. Then, add in the vanilla.
- Stir the dry ingredients into the wet.
- Transfer to a plastic bag and place in freezer at least 45 minutes to an hour.
- Preheat oven to 350 degrees.
- Transfer the dough to a well-floured surface and roll out to ¼ - ⅛ inch thickness using a floured rolling pin.
- Cut out your shapes and carefully transfer them to a baking sheet lined with parchment paper and sprayed with cooking oil placing about 1-2 inches apart. I used the lid of my cooking spray as a cookie cutter 🙂
- Bake 7-10 minutes turning half way through to ensure even baking, or until cookies are puffy and just barely starting to brown. If you over cook them they'll start to flatten and not be as soft.
- Allow to cool completely before icing.
- Mix all ingredients in a small/medium-sized bowl. Use a spoon to spread about ¾ tsp. icing on each cookie. Decorate with sprinkles, then allow 1 hour for icing to set.
Here are some of my pics while baking 🙂 :
|My oven cooks very uneven, but you want your cookies to look like the one on the front right.|
This post is part of Slightly Indulgent Tuesday