Is there anything happy than a festively frosted sugar cookie? The dough is a perfect blank canvas for your imagination. They're fun year-round, easily adapting to the holidays with a swap of cookie cutters. And sprinkles. There can never be enough sprinkles. These Gluten and Dairy Free Frosted Sugar Cookies are sure to become a repeat favorite.
There's something about frosted sugar cookies that are just as much fun to make as they are to eat. You can play with different shapes, have fun with colors, and make edible art. As pretty as these cookies are though, they're equally delicious.
That's the Way the Cookie Crumbles
What is your perfect sugar cookie? For me, I need them to be soft with that perfect chew. These Gluten and Dairy Free Frosted Sugar Cookie give you that cravable soft tender bite, with a little extra sparkle.
Can we all agree that sprinkles are the singular happiest item in the pantry? They're like the glitter of the baking world. You can get as elaborate or simplistic with these cookies as your heart desires, and regardless they will be a hit every time because of the texture of the cookie combined with the lightly sweet royal icing.
Unlike many recipes for royal icing using egg whites, this recipe utilizes the texture and flavor of corn syrup. This allows the frosting to easily spread as well as give it that beautiful glossy finish.
Whether you're making these with Easter bunny cookie cutters, Fourth of July flags, or holiday snowflakes these are universal throughout the year. The fun is in making them your own!
Cutting Into Gluten and Dairy Free Frosted Sugar Cookies
Get out your cookie cutters and sprinkles, and let's break these cookies down step by step.
- Make sure your Dairy Free butter is room temperature. This will allow your cookie dough to easily come together without having to over mix it.
- Refrigerate your dough. Because you are going to roll these out and cut them you want the dough to chill for at least two hours.
- Roll your dough out to ¼" thick. Place your shapes onto parchment paper lined baking sheets.
- You can roll out your dough scraps to make more cutouts, but if the dough gets too soft allow it to chill first.
- Bake your cookies for 6-9 minutes, or until the edges are lightly golden.
- Allow them to fully chill before frosting them.
- Mix all of your frosting ingredients together until smooth. Using a piping bag helps when frosting your Gluten and Dairy Free Frosted Sugar Cookies.
Make sure you check out my recipe for Ultimate Gluten Free Triple Chocolate Chip Cookies. Now let's get baking!
Gluten and Dairy Free Frosted Sugar Cookies
- Mixing Bowl
- cookie cutters
- Baking Sheet
- Parchment paper
- 1 cup Dairy Free butter, room temperature
- 1 ⅓ cups powdered sugar
- 1 egg
- 1 ½ tsp almond extract
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cream of tartar
- 2 ½ cups Gluten Free 1.1 flour
- ½ tsp vanilla extract
- 3 cups powdered sugar
- 3-4 tbsp oat milk
- 2 tbsp light corn syrup
- Add the butter and sugar to a bowl and mix for 3 minutes until light and fluffy.
- Mix in the egg and vanilla extract.
- Add the remaining ingredients and mix until just combined.
- Transfer dough to plastic wrap and wrap tightly. Allow to refrigerate for at least 2 hours.
- Preheat oven to 375. Line a baking sheet with parchment paper. Set aside.
- Remove dough from plastic wrap and roll out to ¼" thick. Using cookie cutters, cut out your shapes and place on prepared baking sheet.
- Bake for 6-9 minutes, or until edges are lightly golden. Allow to cool completely before frosting.
- Mix all of the ingredients together and until smooth and creamy.
- Pipe onto cooled cookies.