Pull out the cookie cutters, because this is the perfect gluten free sugar cookie recipe for holidays and special occasions. So excited to be sharing this gorgeous recipe adapted from Gluten Free On A Shoestring with you. As always happy baking ahead.
FOR THE COOKIES
- 2 cups (280 g) Cassava Flour, plus more for sprinkling
- 1 teaspoon xanthan gum (available at the local store i.e Woolworths)
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- 3 tablespoons (22 g) confectioners’ sugar
- 8 tablespoons (112 g) unsalted butter at room temperature
- 1 egg at room temperature, beaten (50 g (weighed out of shell))
- 1 teaspoon pure vanilla extract
FOR THE FROSTING
- 10 tablespoons (140 g) unsalted butter at room temperature
- ¼ cup milk, at room temperature
- 1 tablespoon pure vanilla extract
- ⅛ teaspoon kosher salt
- 2 teaspoons meringue powder (some powders may contain trace gluten from cereals so be sure to check your labels)
- 4 cups (460 g) confectioners’ sugar
- Seeds from one vanilla bean optional
- Sprinkles optional
MAKE THE COOKIES
Preheat your oven to 180°C. Line rimmed baking sheets with parchment paper and set them aside.
In a large bowl, place the cassava flour, xanthan gum, baking powder, salt, granulated sugar and confectioners’ sugar and whisk to combine well.
Add the butter, and mix to moisten the dry ingredients with the butter, until the mixture looks sandy, pressing down on the butter with the back of the mixing spoon.
Add the egg and vanilla, and mix to combine, until the dry ingredients are all moistened with the wet.
With clean, dry hands, knead the mixture together to form a cohesive dough. It will be thick and relatively stiff.
Place the dough on a clean, flat surface, and roll it into a round a bit less than 1cm thick, sprinkling very lightly with flour to prevent the rolling pin from sticking.
Using a round cookie cutter (or whatever shape you like), cut out shapes from the dough and place them about 2.5cm apart on the prepared baking sheets.
Remove the surrounding dough from the cut outs, and then peel the shapes off. Gather and reroll the scraps and repeat the process until you’ve used all the dough.
- Place the baking sheet in the centre of the preheated oven and bake until the cookies are just set on top, 6 to 8 minutes, depending upon size and shape. The edges of some cookies may brown slightly.
- Remove them from the oven before there is any significant browning, and allow them to cool on the baking sheet until set before transferring them to a wire rack to cool completely.
WHILE THE COOKIES ARE COOLING, MAKE THE FROSTING.
In the bowl of your stand mixer fitted with the paddle attachment, place the butter, milk and vanilla, and mix on medium speed until combined. Increase the mixer speed to high and mix until creamy.
Add the salt, meringue powder and about 3 1/2 cups of confectioners’ sugar. Mix slowly until the sugar is incorporated. Turn the mixer up to high and beat until it becomes uniformly thick.
Add the optional vanilla seeds and as much of the rest of the confectioners’ sugar as necessary to thicken the frosting, and beat to combine well.
Once the cookies are completely cool, pipe or spoon a generous amount of frosting onto the top of each, and spread into an even layer with a wide knife or offset spatula. Scatter sprinkles, if desired.
Allow the cookies to set at room temperature until the frosting hardens a bit. Store any leftovers in an airtight glass container at room temperature. Freeze any plain cookies for longer storage.