Gluten Free Frosted Sugar Cookies

• Refrigerated

  • 1 Eggs, large

• Canned Goods

  • 2 tbsp Coconut milk, unsweetened

• Condiments

  • 1/2 cup Vegan butter

• Baking & Spices

  • 1 Food coloring
  • 1 cup Granulated sugar
  • 3 cup Powdered sugar
  • 1 tsp Sea salt, fine
  • 1 cup Shortening
  • 1 Sprinkles, gluten free
  • 1 1/3 tbsp Vanilla
  • 1/2 cup Vegetable shortening

• Other

  • 3 C Bob's Red Mill 1-to-1 gluten free all-purpose flour, plus more for rolling out the dough

Found on whattheforkfoodblog.com

Description

Ingredients

• 1 C shortening (I use Nutiva shortening)
• 1 C granulated sugar
• 1 large eggs, cold
• 1 Tbsp vanilla extract
• 3 C Bobs Red Mill 1-to-1 gluten free all-purpose flour, plus more for rolling out the dough
• 1 tsp fine sea salt
• 1/2 C vegan butter
• 1/2 C vegetable shortening
• 3 C powdered sugar
• 1 tsp vanilla extract
• 2 Tbsp unsweetened coconut milk
• food coloring, optional
• gluten free sprinkles

Directions

• Preheat oven to 350 degrees and line baking sheets with silicon mats or parchment paper.
• In the bowl of a stand mixer, cream together the shortening and sugar until light and creamy, about 1-2 minutes. Mix in the egg and the vanilla extract.
• Add the flour and salt and mix on low speed until completely incorporated. The dough should be slightly firm but still pliable - not sticky, and not too stiff.
• Turn half of the the dough out onto floured parchment paper. Cover with plastic wrap and roll out until its about 1/4 inch thick. Use desired cookie cutters to cut into shapes. Repeat with the remaining dough. Dough scraps can be re-rolled.
• Transfer the cookies (carefully) to the prepared baking pans and bake 8-10 minutes (mine were done in 9 but it will depend on the size of your cookie cutters and thickness of your dough). Cool cookies on the baking sheet for a few minutes before cooling completely on a wire rack.
• **Important: when re-rolling the dough to cut additional cookies, lightly sprinkle the parchment paper with flour AS NEEDED (you may not need to add more).
• Bake cookies in batches if necessary. Cool completely before frosting.
• Add the shortening, vegan 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.
• Frost the cookies and top with sprinkles. Serve immediately or store in an airtight container until ready to serve.