Description
Delicious gluten free cut-out cookies perfect for decorating!
Ingredients
Scale
- 2 cups gluten free flour blend (* see note)
- ½ cup cane sugar
- 1 teaspoon baking powder (aluminum-free)
- dash salt
- ⅔ cup unsalted butter
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- 3 cups powdered sugar
- 2 egg whites
- ½ teaspoon cream of tartar
- food coloring
Instructions
- In a large bowl, combine the 2 cups gluten free flour blend, ½ cup cane sugar, 1 teaspoon baking powder, and dash salt. Use a whisk to mix them.
- Add the 1 large egg, 1 ½ teaspoons pure vanilla extract, and softened ⅔ cup unsalted butter to a medium bowl and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix into cookie dough.
- Wrap the cookie dough in plastic wrap and chill in the fridge for 45 minutes. This helps the dough to not spread while baking, and it helps soften the rice flour in your blend so the cookies don’t have a gritty texture.
- Preheat the oven to 350º F.
- Remove the cookie dough from the refrigerator, and place it onto a silicone mat. Roll the dough to 1/4 thickness.
- Use your cookie cutters to cut out the cookie shapes. Place them onto a parchment paper-lined baking sheet.
- Bake the cookies for 10-11 minutes. The time may vary depending on the thickness and size of the cookies.
- Remove the cookies and then cool completely on a cooling rack. Your cookies need to be 100% cooled before you decorate them.
- Add the 3 cups powdered sugar, 2 egg whites, and ½ teaspoon cream of tartar to a stand mixer. Use the whisk attachment. Whip on low speed as the powdered sugar gets mixed in.
- Mix the icing for 9 minutes. This is what will thicken this mixture into royal icing.
- Move some of the royal icing into small bowls and use food coloring to color each batch.
- If you plan to make sections of the same color as in the rainbow cookies, add royal icing to one section, then let that section dry. This will leave indentations or lines between the sections.
- Allow the cookies to fully dry. The royal icing will harden to lock in the pattern. This will take 4-5 hours, longer if it is humid.
Notes
- Make sure to use an aluminum-free baking powder for best results.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 20g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg