Sugar Cookies

Another adaptation that came out better than expected! An easy frosting is powdered sugar combined with water until thick enough to not run when used. You add food coloring to make several batches of different colors and pipe on using a zip-lock style bag with the very tip cut off.

1¼ cups all purpose flour blend (see previous post)
½ cup tapioca flour/starch
1-⅓ cup potato starch
2 teaspoons xanthan gum
1 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg
2 teaspoon pure vanilla extract


1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2. In a large bowl, combine dry ingredients.
3. In the large mixer bowl, combine butter and sugar and beat for 3 minutes until mixture is a pale yellow.
4. Add in egg, vanilla extract.
5. Add dry ingredients, slowly mixing until dough forms. Place bowl in the refrigerator for 30 minutes to 2 hours.
6. Remove half the dough and roll out onto a lightly floured surface to ¼-inch thickness. Use cookie cutters to cut out cookies and place them on prepared cookie sheets. Reroll scraps of dough. If dough becomes too sticky, chill again. Repeat with second half of dough.
7. Bake in preheated oven 12 to 15 minutes until light brown. Remove and let cool thoroughly before handling and decorating.