INGREDIENTS​

DRY

• 3 CUPS gluten-free all-purpose flour 

• 3/4 TEASPOON baking powder 

• 1/4 TEASPOON fine sea salt 

WET

• 1 CUP butter, room temperature (vegan butter also works)

• 1 CUP granulated sugar

• 1 egg

• 1 TABLESPOON almond milk, soy milk or other nut milk, or substitute water

• 1/2 TEASPOON vanilla extract

• pre-made frosting 

FROSTING

• 2 CUPS powdered sugar

• ½ TEASPOON vanilla extract

• 2-3 TABLESPOON room temperature water

• 1-2 DROPS food coloring (gel works better than liquid)

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STEPS

PREP: 

1. MIX THE DRY INGREDIENTS IN A BOWL WELL

2. CREAM THE BUTTER WITH A WHISK, THEN ADD GRANULATED SUGAR, EGG, MILK AND VANILLA EXTRACT UNTIL WELL COMBINED

3. POUR THE DRY INGREDIENTS INTO THE WET AND MIX WELL (USING A SPATULA IS RECOMMENDED)

4. CHILL YOUR DOUGH IN THE REFRIGERATOR FOR AT LEAST 30 MINUTES

BAKE:​

1. PREHEAT YOUR OVEN TO 190°C/375°F 

2. PUT A PIECE OF PARCHMENT PAPER ON THE BOTTOM OF THE DOUGH, THEN PLACE ANOTHER PARCHMENT PAPER ON TOP AND START BY MAKING AN 'X' SHAPE WITH YOUR ROLLING PIN (IN MY CASE, A BOTTLE OF WINE) THEN WORK YOUR WAY OUT FROM THE MIDDLE TO THE EDGE. MAKE SURE YOUR DOUGH IS NOT MORE THICK THAN 1 CM!!

3. USE A COOKIE CUTTER (OR YOUR IMAGINATION AND YOUR KNIFE SKILLS) TO CUT OUT THE COOKIES

4. PLACE THE COOKIES ON THE BAKING TIN ABOUT 1 CM AWAY FROM EACH OTHER AND BAKE FOR AROUND 8-10 MINUTES

5. LET THE COOKIES SIT OUT FOR 15 MINUTES SO THEY BECOME CRUCHY AND FLAKEY (TRUST ME, IT'S WORTH THE WAIT). FROST WITH WHATEVER COLOR OR DESIGN, LISTEN TO YOUR HEART.

FROSTING (i have to admit i used store bought ones but here is a good recipe):

1. WHISK POWDERED SUGAR, VANILLA AND 2 TABLESPOONS OF WATER IN A MEDIUM BOWL UNTIL THICK. IF THE CONSISTENCY IS A LITTLE TOO THICK, ADD 1 TEASPOONS OF WATER AT A TIME TO GET TO THE STAGE WHERE YOU CAN LIFT THE SPATULA UP AND THE ICING MAKES RIBBONS THAT HOLDS ITS SHAPE FOR 3 SECONDS BEFORE MELTING BACK DOWN. 

2. ONLY DECORATE COOKIES THAT ARE COOLED!! IF YOU WANT TO KEEP THE ICING FOR LATER, STORE IN AIR TIGHT CONTAINER FOR UP TO 2 DAYS. 

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inspired by: Elizabath Rider https://www.elizabethrider.com/dairy-free-gluten-free-sugar-cookie-recipe/ AND Sally https://sallysbakingaddiction.com/christmas-sugar-cookies/

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