This recipe is a bit different from my favorite frosted sugar cookie recipe, topped with my marshmallow fluff frosting. It was a bit of a roundabout method to get to these - since I had originally posted a yummy sugar cookie bars recipe, then flipped that bar recipe around to make these yummy (and EASY) soft sugar cookies! We plan to whip some up again soon!
Decorating cookies is so fun for kids.
The back of the spoon works perfect for little kids to spread the frosting.
Gluten Free Sugar Cookies
Makes about 3 dozen
In a large bowl, whisk together: (it's important to mix dry ingredients separately in GF baking to avoid lumps)
2 cups Kristin's Gluten Free Flour Mix
3/4 cup white rice flour
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
2 cups Kristin's Gluten Free Flour Mix
3/4 cup white rice flour
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
In a mixer, cream together:
1 cup butter, softened
8 oz cream cheese, softened
1 1/2 cup white sugar
1 cup butter, softened
8 oz cream cheese, softened
1 1/2 cup white sugar
Add and mix in, scraping down a few times:
1 egg
2 tsp vanilla bean paste (or vanilla extract)
1 egg
2 tsp vanilla bean paste (or vanilla extract)
Add the dry ingredients in, and mix just until combined.
Scoop the cookies onto parchment-lined pans. Use a flat glass, wrapped in plastic wrap. Dip it briefly in water and flatten each cookie. Dip between every 1-2 cookies to keep it from sticking to the dough. 
Flattened and ready to bake.
They worked as a team to flatten each pan of cookies.
A surprisingly drama-free kitchen - everyone loves making cookies!
Bake each tray of flattened cookies at 350 F for 7-9 minutes, until light browned on edges.
Remove from oven and let rest a few minutes before moving the cookies to a wire rack to fully cool. After fully cooled, frost as desired - but my favorite on these cookies is the marshmallow frosting with just a hint of lemon and vanilla, below. 
They'll just have a hint of browning at the edges. If you want crispier cookies, you can bake these a bit longer, but I like them to be nice and soft with the frosting.
Frosting:
Mix together frosting in a mixer, beating well until light and fluffy:
6 Tbsp butter, softened
2 cup powdered sugar
1/2 cup marshmallow fluff
2 drops lemon essential oil OR 2 tsp fresh lemon juice
1 tsp vanilla bean paste (or vanilla extract)
1/4 tsp salt
drops food coloring, if desired
6 Tbsp butter, softened
2 cup powdered sugar
1/2 cup marshmallow fluff
2 drops lemon essential oil OR 2 tsp fresh lemon juice
1 tsp vanilla bean paste (or vanilla extract)
1/4 tsp salt
drops food coloring, if desired
Slowly add heavy cream OR milk 1 tsp at a time until you have a smooth consistency. I find 1 - 2 Tbsp cream or milk works well.
Spread (or pipe if you're feeling fancy) overtop the cookies. Add sprinkles, if desired.
Color frosting and decorate as desired!
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