Monday, February 9, 2015

Pudding Sugar Cookies with Quick and Easy Frosting:

Sugar cookies are actually a hard thing to make gluten-free. Rolling them out, cutting them out...then when you bake them, they always spread WAY out, for some reason. But you just can't beat the taste of a good sugar cookie, with good sugar-cookie-frosting! For any holiday or special occasion!
So, I stumbled across this recipe, and my sister decided to give it a try. She found the frosting recipe, and we were SO excited about the final product! They tasted SO yummy!! No, they aren't in any cute shapes, but at least we still get the same great taste, and I thought they looked really pretty!
If you love sugar cookies, then you'll love this recipe!

1 cup butter, softened
1/2 cup vegetable oil
1 cup sugar
1 c. confectioners' sugar
2 eggs
1 tsp. vanilla
1 package (3.4 oz) vanilla instant pudding mix
4 c. all-purpose flour
3 tsp. xanthan gum
1 tsp. cream of tartar
1 tsp. baking soda


3 & 3/4 cup powder sugar
6 tablespoons milk
6 tablespoons light corn syrup
food coloring

In a large mixing bowl, cream the butter, oil, and sugars for 4-5 minutes. Beat in eggs, vanilla, and dry pudding mix. Combine the flour, xanthan gum, cream of tartar, and baking soda; gradually add to creamed mixture. Using a tablespoon size cookie scoop, drop dough 2 inches apart onto ungreased cookie sheets. Slightly flatten with a glass dipped in sugar. Bake at 350 degrees for 10-12 minutes or until very, very lightly brown around the edges. Be careful to not over bake these. Immediately remove to wire racks. Allow to cool completely before frosting.

Make the frosting by whisking together the sugar and milk. Add the corn syrup and mix until well combined. Add whatever  food coloring you want, until desired color is reached. Gently spread onto cookies. Garnish with sprinkles or colored sugar, if desired. Let stand until set. Store in an airtight container, between layers of wax paper.

-These freeze super-duper well!

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