Ingredients

The following ingredients have 13 Servings
  • For the Sugar Cookies:
  • 2 1/2 Cups Gluten-Free Baking Flour
  • 1 Cup Erythritol (or preferred granulated sweetener)
  • 1 Tsp Baking Powder
  • 1 Prepared Bob's Red Mill Egg Replacement
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 1 Stick Vegan/Soy-Free Butter (softened)
  • 3/4 Cup Unsweetened Non-Dairy Milk
  • For the Frosting:
  • 4 Cups Confectioner Erythritol (or preferred powdered sugar)
  • 1 Stick Vegan/Soy-Free Butter (softened)
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • Choice of ColorKitchen Natural Food Dyes
  • ColorKitchen Natural Rainbow Sprinkles

Instruction

  • Preheat the oven to 350°F.
  • In a large mixing bowl, mix together the flour, granulated erythritol, and baking powder.
  • Next add the prepared egg replacement, vanilla, softened butter, and milk. Mix together to form a smooth thick batter and knead the dough with your hands as it comes together.
  • On a parchment paper or Silpat lined baking sheet, space out 12 to 14 (1 to 2 tablespoon sized) cookie balls.
  • Bake the cookies in the preheated oven for 12 minutes. Remove and let cook on a wire rack.
  • To make the frosting, mix together the sweetener, softened butter, and vanilla. Divide the frosting into bowls (depending on the amount of colors you want to use) or leave the frosting in one bowl if using one color.
  • Prepare the food colorings according to package directions and mix them into the uncolored frosting.
  • Once the cookies have completely cooled, use a butter/spreading knife to frost the tops of the cookies.
  • Use sprinkles (or anything else you have to add!) to decorate the finished frosted cookies.
  • Store in an airtight container in the fridge.