GF Sugar Cookies with LF Buttercream Frosting
One of my favorite things about Christmas as child was making cut-out sugar cookies and decorating them with my mom and sisters. My mom would make five different colors of frosting and she would also put out a ton of different kinds of sprinkles. It is STILL so much fun to make and eat these cookies!
This recipe is great because you can use any cut-out shape, frosting colors, and decorations, to fit any holiday or occasion. I’ve taken the Crisco (I think) version, and adapted for Gluten Free. Shortening is lactose-free, and so is butter (or at least I’ve never had issues with it!). The buttercream frosting recipe is my mom’s, and I use Lactaid Lactose-free milk instead of regular milk. Karo syrup is also made with regular corn syrup—not high-fructose.
1 ¼ cups sugar
1 cup (1 stick) butter-flavor Crisco shortening
¼ cup light corn syrup (or regular pancake syrup)
1 Tablespoon vanilla
3 cups GF flour (plus 4 tablespoons divided)
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
- Cream sugar and butter flavor Crisco in mixer at medium speed. Add eggs, syrup, vanilla, and bet until well blended and fluffy.
- Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended.
- Divide dough into quarters, dropping each quarter of dough onto plastic wrap. Wrap and refrigerate at least one hour.
- Preheat oven to 375 degrees. Use sheets of foil on counter top to cool cookies.
- For each quarter ball of dough: Spread 1 tablespoon of remaining flour on large sheet of wax paper***. Place ¼ dough ball on flour paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper***. (***I usually just sanitize the counter top, and use flour on the rolling pin instead of all this….****) Roll dough to ¼ inch thick, cut out with floured cookie cutters. Transfer to baking sheet with spatula (pancake turner). Place 2 inches apart. (Instead of frosting cookies when cooled, you may also cover them with plain sugar, or colored sugar crystals before baking).
- Bake one baking sheet at a time at 375 degrees (F) for 5 to 9 minutes, depending on size of cookies (smaller, thinner cookies need less time, thicker, larger cookies need more time). DO NOT OVER BAKE. Cool 5 minutes on baking sheet before transferring to foil to cool completely. Frost/Decorate with frosting and sprinkles (most are gluten and dairy free) as desired.
Makes about 3-4 dozen cookies.
Butter Cream Frosting
3-4 Tablespoons Softened Butter
1 Tablespoon Vanilla
- Powdered Sugar and Milk to Consistency.
- Mix with mixer. (I try to start with 1-2 tablespoons of milk, then add powdered sugar to stiffen. My mom said never to be afraid of too much powdered sugar. The sweetness stays the same regardless of quantity. Desired Stiffness for frosting cookies so the icing doesn’t run or drip down the sides is when the frosting makes peaks, or stands-up, when you sweep your spatula through it).