Gluten Free Cut Out Sugar Cookies

Sugar Cookies

1. 1. Cream together butter and sugar in the bowl of a standing mixer, then add vanilla and eggs and beat until combined.

   2. Add flour, baking powder and salt and beat until combined.

   3. Shape dough into a ball wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour or overnight.

   4. Preheat oven to 350 degrees Fahrenheit.

   5. Line baking sheet with parchment paper and set aside.

   6. Remove sugar cookie dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.

   7. Place sugar cookie dough between two pieces of parchment paper and roll to ¼” thickness.

   8. Use your favorite cookie cutter shapes and cut out the dough and place them 1” apart on the prepared cookie sheets. Repeat until all the dough is used.

   9. Bake in the preheated oven for 6-8 minutes or until cookies are puffed and just set around the edges.

   10. Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Frosting

1. 1. Using a mixer beat butter on medium speed until smooth, about 5 minutes. Then add milk.

   2. On low speed add powdered sugar 1 cup at a time until all sugar is added. Make sure to scrape sides as you add sugar, then add vanilla and lemon.

   3. Beat frosting on medium speed until light and fluffy.

   4. Equally divide frosting into separate bowls and add desired food coloring.

   5. Once cookies are completely cooled decorate with frosting using a knife or spatula. Top with desired sprinkles and candies.

   6. Let cookies sit for at least 3 hours until frosting has set.

   7. Store in an airtight container at room temperature, refrigerator or freezer.