Directions

How To Make The Cookies

1. Preheat oven to 375. Line baking sheet with parchment paper.
(I prefer light colored baking sheets for cookies.  They absorb less heat. The cookies won’t brown as quickly on the bottom).

2. Combine cold butter and sugar in a large mixing bowl.  Using the paddle attachment, mix just until combined for 1-2 minutes.

3. Add egg and extract(s). Continue mixing for 1-2 more minutes.
4. Combine gluten free flour and salt in a separate bowl.
5. Slowly add the dry mixture to the wet and blend slowly.
6. Continue adding the dry ingredients just until the dough starts to form a ball.
7. Remove the dough and form into two balls. Chill in plastic wrap in refrigerator for about 30 minutes.
8. Remove from fridge and place on silpat or parchment paper sprinkled with powdered sugar.

9. Use a sheet of parchment paper over the dough for rolling.  This will prevent having to use extra flour on the roller and resulting “dusting” from being incorporated into the dough.

10. Roll out to desired thickness. 1/8 inch for thinner, crispier cookies. ¼ inch for thicker, softer and chewier cookies.

11. Bake for approximately 8 minutes. Check the oven at 7 minutes.
12. Remove when the cookies are just “set”. If you like crispier cookies, remove when a light golden hue is just appearing at the edges.
13. Don’t forget – cookies continue to bake after being removed from the oven.

14. Let cookies cool completely on a wire rack.

How To Make The Icing

1. In a medium sized bowl, combine all ingredients.
2. Stir until well blended. If too thick, add just a little bit of milk at at time.
3. If you added too much liquid, add more powdered sugar until you reach the desired consistency.
4. Add gel food coloring for colored icings.
5. Pipe or spread on cookies. Add sprinkles and your imagination for an awesome decorated sugar cookie!