Inspiration Mixes Gluten Free Sugar Cookie Recipe – Gluten-Free Baking Diet Celiac

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INGREDIENTS
Makes 30 — 2 inch cookies
1 box Cara’s Sugar Cookie Mix
3 TBL milk, rice milk, or coconut milk**
1 cup granulated sugar
¾ cup shortening or margarine
2 egg whites**
2 tsp gluten free vanilla
Optional: Add an additional ½ tsp almond extract with the vanilla
Tapioca flour to roll cookies out.
**Optional: 1/3 cup milk, rice milk, or coconut milk, 3 egg whites and 1 tsp baking soda for a more cake like cookie.
INSTRUCTIONS
Whip eggs until frothy. Add sugar, shortening, liquid, vanilla and cream about 1-2 minutes.
Add the rest of the ingredients and cream together until well blended.
*To Roll out dough for cut outs refrigerate dough for at least 2 hours.
Remove from the refrigerator and cut dough into 4 pieces.
Roll out onto tapioca floured board making sure both sides of dough are covered in tapioca flour.
Roll ¼” thick. Cut into any shape and place on cookie sheet.
To make refrigerator cookies:
Place dough onto a 12-15 inch piece of parchment paper and shape into a roll.
Roll the cookie dough up into the remaining parchment paper and refrigerate for 2 hours.
Slice into 1/3″ slices and place on a cookie sheet.
Sprinkle the tops with just a pinch of sugar and bake.
Preheat oven to 375°F. Bake 8-10 minutes.
Remove from oven and let cool for 3-5 minutes.
Frosting:
Place one cube very soft butter in a large mixing bowl and whip.
Add 3 cups of powdered sugar and blend.
Pour enough whipping cream or coconut milk into the mixture to make a light and fluffy frosting, about ¼ cup.
Add 1 tsp vanilla.
Optional: Add ½ tsp almond extract or ½ tsp orange extract, or ½ tsp lemon extract.
For a chocolate frosting, use 1/3 cup chocolate unsweetened cocoa powder.

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