31 Days of Holiday Cookies

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES Frosted Sugar Cookies MAKES: 24 COOKIES • PREP TIME: 20 MINUTES COOK TIME: 8 MINUTES • DIFFICULTY: MODERATE These gluten free frosted sugar cookies do not need to be chilled before rolling or baking. Gift them, leave them on a plate for Santa or hoard them for yourself! Recipe courtesy of Sharon Lachendro from What the Fork. COOKIES: 31/2 cup Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour, p lus more for rolling out the dough 1 tsp Bob’s Red Mill® Sea Salt 1 tsp Baking Powder 1 cup Vegetable Shortening 1 cup Sugar 2 large Eggs, room temperature 1 Tbsp Vanilla Extract FROSTING: 1/2 cup Vegetable Shortening 1/2 cup vegan Butter 3 cups Powdered Sugar 1 tsp Vanilla Extract 2 Tbsp unsweetened Coconut Milk Food Coloring, optional Gluten Free Sprinkles Instructions 1. Preheat oven to 350°F and line baking sheets with parchment paper. 2. In a medium bowl, sift together the flour, salt and baking powder. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening and sugar until light and creamy, about 1–2 minutes. Mix in the eggs one at a time, beating after each addition, then mix in the vanilla extract. 4. Slowly mix in the dry ingredients and mix until completely incorporated. The dough should be slightly firm but still soft, not sticky, and not stiff. Do not add additional flour. 5. Turn the dough out onto floured parchment paper. Cover with plastic wrap and roll out until it’s about 1/4–1/2 inch thick. Sprinkle the dough with a little more flour and rub evenly over the dough. Use desired cookie cutters to cut into shapes. Re-roll the scraps to cut additional cookies, sprinkling the parchment paper and dusting the rolled dough with a little flour each time you re- roll the dough. 6. Transfer the cookies to the prepared baking pans and bake 8–10 minutes. Cool cookies on the baking sheet for a few minutes before cooling completely on a wire rack before frosting. 7. Add shortening, dairy free butter and powdered sugar to the bowl of a stand mixer. Mix on low speed until the sugar is incorporated. Turn the mixer to medium-high and beat for 1 minute. Mix in the vanilla extract and milk and mix until the frosting is light and fluffy, about 1 minute or less. Mix in food coloring if using. 8. Frost the cookies and top with sprinkles. Serve immediately or store in an airtight container until ready to serve. K I D S C A N H E L P