Christmas Sugar Cookies
Ingredients
- 1 1/4 cups Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend plus extra for rolling cookies on the counter
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter at room temperature and cut into 1/2 inch pieces
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 recipe Best Ever Royal Icing
Instructions
- In a medium bowl, whisk together Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend with the baking powder.
- In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and the sugar for 2 minutes.
- Add the eggs and vanilla extract. Beat for 1 minute.
- Sprinkle over the dry ingredients.
- Beat just until combined.
- Divide dough in half. Shape into a round and flatten into a disk.
- Wrap each disk in plastic and refrigerate for one hour.
- Line two baking sheets with parchment paper.
- Remove dough from fridge and sprinkle some Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend on the countertop.
- Roll sugar cookie dough to 1/8 of an inch thick.
- Cut out cookies and place on the baking trays, keeping space between.
- Place the filled cookie trays in the refrigerator for 15 minutes.
- Preheat oven to 350 F.
- Once chilled, place cookies in the oven and bake for 10 to 12 minutes.
- Remove from oven and let cool for 2 minutes before transferring to plate.
- Let cool completely before decorating with Best Ever Royal Icing.
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