YES, you can have your sugar cookies and make them gluten free. These are perfect for cutouts, with or without icing. A great recipe for all our different holiday celebrations!

INGREDIENTS
1/2 C butter, cold unsalted CUT into small cubes
1/4 C sugar
1 1/4 C Gluten Free 123, Pamela’s Artisan, or your favorite GF flour blend
1 egg ( blended)
1 tsp vanilla extract
1 tsp lemon extract (optional)
NOTE: Lemon is our family’s favorite, but there are many other flavors one can add, get creative! Peppermint, orange, almond…

Extra gluten free flour for rolling out dough.

PREHEAT OVEN: 400 degrees

DIRECTIONS
Using a food processor or a pastry blender, blend butter cubes with flour and sugar. Once the flour resembles small pea sized bits, add the egg and vanilla. Mix thoroughly. Dough will be a bit sticky.

Place cookie batter in parchment paper and seal in a zipper bag. Refrigerate for 1-2 hours or up to 2 days.

Roll out cookie dough onto your floured work surface and cut dough into desired shapes.

Bake for 8 minutes.

Check cookies half way through to make sure oven temp is correct and cookies are not burning. You can always lower the temperature if you need.

Cool completely on cookie racks before frosting.

FROSTING INGREDIENTS
2 C unsifted powdered sugar
3 Tbl. milk
1 egg white
1 tsp vanilla
1/4-1/2 tsp lemon extract or peppermint (optional)

DIRECTIONS
Mix well. Keep refrigerated until ready to use.

You can also make a simple glaze with just milk, powdered sugar, and flavoring of choice. Mix enough milk into equal parts powdered sugar to make the glaze. This glaze will harden as well. Adding more milk will thin the frosting. Sprinkles are a pretty addition!