
Rachelle's Gluten-free Pink Cookies
My husband LOVES cookies especially a cookie that is made by "Guilt Free Goodneess" They call their cookie a "pink cookie" I adapted this recipe from Guilt Free Goodness even though I have NEVER seen the recipe, but they gave me a true inspiration to try it at home. So I thought hmmmm I bet I could make something very similar. This pink cookie is delicious, soft, and flavorful. You will not be disappointed. I can hardly keep any sweets in this house as they disappear shortly after they are made.
Cook time: 11 minutes
Total time: 2.5 hours
Yield: 36 cookies
Ingredients
- 1 1/2 cups White Sugar
- 1 cup Butter Softened (DF Earth Balance)
- 2 Whole Eggs (Or egg replacer of choice)
- 1 teaspoon Vanilla
- 1/2 teaspoon Almond Extract
- 2 teaspoons Cream Of Tarter
- 1 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt
- 3 cups All Purpose Gluten free Flour
- FOR THE FROSTING:
- 4 cups Confectioners Sugar (Powdered Sugar)
- 1/2 cup Shortening Softened (DF Earth Balance)
- 1/2 teaspoon Almond Extract
- 5-6 tablespoons Milk (I used So Delicious Dairy Free Unsweetened Coconut Milk)
- 3-4 drops Red Food Coloring (optional)
- In a stand mixer or medium sized bowl cream butter, white sugar until combined and fluffy, add eggs one at a time beating until light in color
- Add vanilla and almond extract
- Add cream of tarter, baking soda, and sea salt
- Add gluten-free flour and mix until fluffy, cover and refrigerate for at least 2-3 hours
- **NOTE** Make sure this dough is very cold when you place on your cookie sheet if not cold enough cookies will spread to thin**
- With a small ice cream scoop roll into uniform balls
- Place on a cookie sheet with a silpat or parchment paper to avoid sticking.
- Bake for 11 minutes and remove to a wire rack to cool
- FOR THE FROSTING:
- In a stand mixer cream shortening and sugar together, slowly add almond extract, add coconut milk one tablespoon at a time to ensure frosting not get to thin
- Add food coloring (optional)
- Frost your cookies and lay out on a wire wrack for frosting to dry
- I placed parchment paper between cookies so they would stick together
- Bake 350 degrees F for 10-11 minutes
a little confused, and assuming you meant to say "gluten-free flour"???
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