My goal with making frosted sugar cookies was to end up with a cookie that wasn't crunchy, but had a perfect softness to the texture to compliment my favorite marshmallow frosting. This combination of sugar cookie and marshmallow fluff frosting was just what I was hoping for. These cookies have been made and devoured with rave reviews from young and old (especially young!) on many occasions. I brought some to my friend Lisa's house, and her sons were repeatedly telling her to make sure they got this recipe from me. Here it is! Enjoy!
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Delicious Sugar Cookies
Cookie recipe is based on the recipe from 'Artisanal Gluten-Free Cooking' by Kelli and Peter Bronski (This is the only GF cookbook I would recommend)
Makes 12 large cookies and 25 small cookies (it really depends on your cookie cutters)
Mix the dry ingredients in a large bowl: (it's important to do this in GF cooking to avoid clumping)
1 1/2 cups Kristin's Gluten-Free Flour mix
1 1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp cream of tartar
Beat in a mixer until fluffy:
3/4 cup powdered sugar
1/2 cup butter
Add and mix in thoroughly:
1/2 egg (beat the egg in a bowl with a fork and dump in approx. half the egg - the recipe is forgiving)
1 tsp vanilla bean paste (or vanilla extract)
Add dry ingredients and mix until well-combined. Wrap the dough in plastic wrap and refrigerate at least 30 minutes to chill.
Preheat oven to 375F. Line baking sheets with silicon lining or parchment paper.
Roll out chilled dough between two pieces of plastic wrap to approx 1/4" thickness. Cut into whatever shapes you like and place on prepared cookie sheets. *Note: I recommend placing similar sized cookies altogether on the same baking pan, so you have even cooking. Otherwise, you will end up with some cookies getting too dark.
Bake cookies ~6-9 minutes (depending on size) until just barely browned on edges of the cookies. Remove pan from oven. Let sit a few minutes before placing your cookies on a cooling rack.
Once cookies are cooled, frost as desired with my marshmallow frosting, below.
Kristin's Marshmallow Fluff Frosting - proper consistency (and amount) for frosting cookies!!!
I've posted my delicious marshmallow fluff frosting recipe previously, but for this cookie recipe, you don't need as much as that recipe makes, and this ratio of ingredients gives you a frosting that is a perfect consistency to spread, pipe, or color for frosting cookies.
Beat until smooth in a mixer:
3/4 cup butter, softened
2 cups powdered sugar
Add and mix in:
1 tsp vanilla bean paste (or vanilla extract)
1 cup marshmallow fluff
You can color with food coloring, if desired. This easily spreads with a knife, or can be piped onto your cookies, as desired.
Frosted sugar cookies - they're wonderfully soft. And, if you're more skilled (or patient) at frosting than I am, they have potential to look absolutely gorgeous AND be delicious!
Delicious Sugar Cookies
Cookie recipe is based on the recipe from 'Artisanal Gluten-Free Cooking' by Kelli and Peter Bronski (This is the only GF cookbook I would recommend)
Makes 12 large cookies and 25 small cookies (it really depends on your cookie cutters)
Mix the dry ingredients in a large bowl: (it's important to do this in GF cooking to avoid clumping)
1 1/2 cups Kristin's Gluten-Free Flour mix
1 1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp cream of tartar
Beat in a mixer until fluffy:
3/4 cup powdered sugar
1/2 cup butter
Add and mix in thoroughly:
1/2 egg (beat the egg in a bowl with a fork and dump in approx. half the egg - the recipe is forgiving)
1 tsp vanilla bean paste (or vanilla extract)
Add dry ingredients and mix until well-combined. Wrap the dough in plastic wrap and refrigerate at least 30 minutes to chill.
Preheat oven to 375F. Line baking sheets with silicon lining or parchment paper.
Roll out chilled dough between two pieces of plastic wrap to approx 1/4" thickness. Cut into whatever shapes you like and place on prepared cookie sheets. *Note: I recommend placing similar sized cookies altogether on the same baking pan, so you have even cooking. Otherwise, you will end up with some cookies getting too dark.
Bake cookies ~6-9 minutes (depending on size) until just barely browned on edges of the cookies. Remove pan from oven. Let sit a few minutes before placing your cookies on a cooling rack.
Once cookies are cooled, frost as desired with my marshmallow frosting, below.
Mini cookies, ready for baking
Mini cookies, just barely browned at edges (this keeps them soft - if you like crispy cookies, just cook longer)
Let cool before frosting. Feel free to snack on a few. Yum!
Kristin's Marshmallow Fluff Frosting - proper consistency (and amount) for frosting cookies!!!
I've posted my delicious marshmallow fluff frosting recipe previously, but for this cookie recipe, you don't need as much as that recipe makes, and this ratio of ingredients gives you a frosting that is a perfect consistency to spread, pipe, or color for frosting cookies.
Beat until smooth in a mixer:
3/4 cup butter, softened
2 cups powdered sugar
Add and mix in:
1 tsp vanilla bean paste (or vanilla extract)
1 cup marshmallow fluff
You can color with food coloring, if desired. This easily spreads with a knife, or can be piped onto your cookies, as desired.
Hi Kristin, heard about your blog on the PEI Parents group and I am a blogger myself. I am glad I found you! You have so much recipes I can't wait to try. Where do you usually buy your gluten-free ingredients? Thank you, Deb
ReplyDeleteHi Deb,
DeleteSo glad you found me. I typically pick up my gluten-free ingredients at Sobey's or Bulk Barn (both in Charlottetown). I order my vanilla bean paste online as well as the Asian Mushroom Seasoning I use in place of chicken bouillon. Let me know if there are any specific ingredients you have trouble locating - sometimes they stick them in different aisles in grocery stores even if they seem like they should all be close together.
Your blog looks lovely! Such beautiful photos! I feel like more natural light this time of year would be very helpful to my picture taking. ;)
Happy cooking!
Kristin