These buttery, sweet rollout vanilla cookies are made with a Gluten-Free All-Purpose Baking Mix from King Arthor Flour. Crispy and tender, these cookies can still hold their own when coated in frosting. With a hint of almond, they’re as comforting and familiar as they are elegant and sophisticated and can be served for just about any occasion.
- 2 cups (227g) confectioners’ sugar
- 1/4 cup (4 tablespoons, 57g) unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons (14g to 28g) milk or cream
- To make the cookies: Beat together the confectioners’ sugar, butter, and extracts until fluffy.
- Beat in the the egg then stir in the baking mix, mixing until well blended.
- Divide the dough in half, wrap each piece in plastic, and refrigerate for 2 to 3 hours, or overnight.
- Preheat the oven to 375°F.
- Lightly dust your work surface with baking mix. Working with one piece of dough at a time, roll dough out about 1/4″ thick.
- Cut the dough into desired shapes, and place them on ungreased baking sheets. Re-roll the scraps to cut more shapes, and repeat with the other half of the dough.
- Bake the cookies for 8 to 10 minutes, until lightly golden around their edges.
- Remove the cookies from the oven, allow them to cool for 5 minutes, then transfer them to a rack to cool completely.
- To make the frosting: Combine all the ingredients except the milk or cream.
- Beat the frosting at low speed, scraping the bowl often and gradually adding enough milk or cream to achieve spreading consistency.
- Spread the frosting over the completely cooled cookies.
- Store cookies at room temperature in an airtight container for several days; or wrap unfrosted cookies well and freeze for longer storage.
Recipe courtesy of King Arthur Flour Company,