Best Ever
Cut Out Sugar Cookies

These are the go-to cookie for the holidays when you want to make cut out sugar cookies in various shapes and icing colors. Use the giant cookie cutters, frost and package in individual bags tied with ribbon for a great gift.

Submitted by Wanda 

1 1/2 cups powdered sugar
1 cup butter
1 egg
1 tsp gluten free vanilla
1/4 tsp almond extract
2 1/2 cups gluten free flour blend
1 tsp baking soda
1 tsp cream of tartar
One recipe Decadent Icing

Cream the powdered sugar and butter together in a stand mixer. Add in the egg and both extracts. Blend thoroughly. Sift together the flour, baking soda and cream of tartar. Add in thirds to the butter mixture until combined.

For cut out cookies:
Refrigerate the dough for 2 to 3 hours. Roll the dough 1/4" thick on parchment paper or floured counter. Cut with cookie cutters. Place on parchment lined baking sheets and bake at 375 degrees for 7 to 8 minutes. Cool on wire racks.

For drop cookies:
Drop the cookie dough onto parchment lined baking sheets and bake for 6 to 8 minutes or until pale brown on the bottom. Cool on wire racks. Frost if desired.

Decadent Icing

1 cup heavy whipping cream
1 to 1 1/2 cups powdered sugar
2 tsp gluten free vanilla extract

Beat the ingredients together with a hand mixer until thick and spreadable.

Divide into smaller bowls and tint with food coloring if desired.