I made them over Christmas and put a little peppermint extract in the filling and sprinkled the frosted cookies with crushed candy canes. They also make a great Valentine cookie.
My husband brought some to work with him yesterday, his coworkers confirmed that they do not taste GF at all.
The secret to a soft and cakey sugar cookie is to chill the dough and then roll it out pretty thick. Try to avoid handling it too much, and do NOT over bake. It is much better to under bake your cookie. It will not look done when you take it out of the oven, but that is what carryover cooking is for. They are a pretty close copycat to a Lofthouse cookie once frosted, but are perfect once you let them sit in an airtight container overnight. The extra moisture from the frosting softens any crunchy edges and you have the perfect sugar cookie.
To make these dairy-free too use butter instead of shortening in the cookies and for the frosting cream together 1/4 c. shortening with 1 1/2 c. powdered sugar. While mixing on low speed add non-dairy milk or water 1/2 Tbs. at a time until the frosting is a nice spreadable consistency and then flavor with 1 tsp. vanilla.
Soft Sugar Cookies
Cook Time: 8-12 minutes
Ingredients (2-3 dozen)
- 1/2 c. butter (1 stick)
- 1 c. white sugar
- 2 eggs
- 3/4 tsp. salt
- 1 1/2 tsp baking powder
- 1 1/2 tsp xantham gum
- 1 tsp. vanilla extract or paste
- 3 c. rice flour blend
First cream the butter and sugar together. Then add the eggs and beat until combined.
Add the salt, baking powder, xantham gum, and vanilla. Then add the rice flour blend and mix until combined.
Cover the bowl of your mixer in plastic wrap and chill the cookie dough for at least 1 hour. You can chill it longer if you'd like.
Roll the dough out between two pieces of plastic wrap until it is between 1/4" and 1/2" thick. Cut the cookies out using your favorite cookie cutter shape, or make traditional circles.
Bake in a preheated 350F oven for 8-12minutes. (My small hearts and circles cooked 8-10, big circles cooked almost 12.)The bottom of the cookie will just be starting to brown. Let cool for a few minutes, and then move to a cooling rack.
Frost with American Buttercream, top with sprinkles, and let sit at room temperature in an airtight container.
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American "Buttercream" Frosting
Prep Time: 5-10 minutes
- 1/4 c. butter, softened
- 2 c. powdered sugar
- 4 Tbs. heavy cream
Cream together the butter and sugar.
Add the cream a Tbs. at a time until the frosting is a nice spreadable consistency.
Color with a few drops of food coloring, if desired.
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