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Soft Cut-out Sugar Cookies

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Soft Cut-out Sugar Cookies

This makes the best gluten-free sugar cookies!! Taste all of the flavor and texture you remember having. We know because we eat a gluten-free diet too. Enjoy!
Recipe makes 3 dozen.
Ingredients
For the cut-out cookies
  • 3/4 cup butter softened.
  • 1 cup sugar
  • 1 egg (room temperature)
  • 1 tsp. GF vanilla 
  • 1 c. sour cream or yogurt or dairy-free yogurt
  • 1 tsp. baking powder
  • 1 tsp. Salt
  • Starch for rolling the dough

For the Icing

  • 2 cups confectioner sugar
  • 2 tsp. corn syrup
  • 1/2 tsp GF vanilla     
  • 3-5 tbsp milk
  • Food coloring (AmeriColor and McCormik are gluten-free)

For the frosting

  • 10 Tbsp. butter room temperature
  • 4 Tbsp. milk room temperature
  • 1 tsp. GF Vanilla
  • ⅛ tsp. salt
  • 2 tsp. GF meringue powder
  • 4 cups confectioners sugar
  • sprinkles optional

Directions

  1. Mix butter, sugar, eggs and vanilla throughly. Beating until fluffy and light in color. Add sour cream to the butter mixture and blend together.
  2. Add Pie Crust Mix, baking powder and salt in a medium bowl and stir together. Add pie crust mixture to the butter mixture and beat together. The dough should start to pull away from the bowl. Chill dough for 30 minutes.
  3. Preheat oven to 400° and line baking sheet with parchment paper.
  4. Roll dough 1/8” thick on a lightly starched board. Cut with a 2” - 3” cooky cutter. Place on parchment paper lined baking sheet.
  • * Dairy-free butter melts faster than butter. If making dairy-free, refrigerate cut out cookies 30 minutes or freeze 15-20 minutes before baking. The cold or slightly frozen cookie will hold its shape when baked.
  • Bake 6-8 minutes or until cookie edges are a delicate golden color. 
Make Icing
  1. Prepare the icing in a large mixing bowl. Whisk together the powdered sugar, corn syrup, vanilla extract, and milk (start with 3 tablespoons) until well combined. To test the icing, lift the whisk (or spoon) from the mixing bowl, you should still see the ribbons of icing that fall back into the bowl for a few seconds. If needed, add more milk to thin out the icing or add more powdered sugar to make it thicker.
  2. Separate the icing into mixing bowls and add food coloring as needed. If the icing becomes thinner because of the food coloring, add a little more powdered sugar until it has reached your desired consistency.

If you like a simpler cookie, the frosting is easy to make and decorate. *Optional-sprinkle with colored sugar granules.

Make Cookie Dough Ahead: These cookies are easy to made ahead. Simple prepare the dough, chill and cut out cookies. Freeze the unbaked cookies. Transfer frozen cookies to a freezer-safe container separated by sheets of parchment paper. To bake, heat oven to 400° and set cookies on parchment paper lined baking sheets and bake In minutes you’ll have fresh-baked cookies waiting to ice or frost. Make icing or frosting and decorate. Yum!

Did you make this recipe? We'd love to see your creations. Tag @minusgbaking on Instagram or @MinusGBakingCo on Facebook. Happy baking!



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