I have a confession to make. I’m a fan of the Bachelor and I’m not ashamed.
I blame this mostly on my coworkers because I had never watched an episode of The Bachelor until I started working with them a year ago. They got me watching the show and needless to say I was hooked. Now you can find me as the Commissioner of our fantasy league at work for the show. Which is actually kind of fun. Because now we have about one third of the finance department playing.
Some watch, some are only in it for the money. But everyone has fun. Tonight marks the finally of the Ben Higgins season and you know me.. I can’t let any occasion slip by without making some sugar cookies. Especially when I’m almost dead last in the fantasy league. I needed something fun to get me through the rest of the season.
Enter the final rose gluten-free sugar cookies. I made two variations of rose cookies, bigger roses made from “mitten” cookie cutter and simple circle rose cookies on sticks to look like a bouquet. I’m very happy with how these turned out and think they would be cute for other occasions also. I used my normal gluten-free recipe but you could also make them regular using this recipe instead. These sugar cookies will be sitting at my desk all day today for the participants of the fantasy league, even if it’s only an incentive to get them to come to my desk to pay up for our league! (oops I didn’t say that!)
No matter if Lauren or JoJo wins, we all know who the true winner is tonight… and that’s these cookies.
Who are you cheering for to win Bachelor Ben’s heart? Lauren or JoJo?
- 1 cup butter, softened
- 1 cup powdered sugar
- 2 tsp almond extract
- 1 tsp vanilla (make sure it is gluten-free)
- 1 tsp salt
- 1 egg
- 2½ cups gluten-free flour blend (*See my mix in the notes)
- 4 cups powdered sugar, sifted
- 2 tbsp meringue powder
- 5 tbsp water
- 1 tsp vanilla or almond extract (optional)
- In a medium bowl, whisk together brown rice flour, white rice flour, potato starch, tapioca flour, cornstarch and xanthan gum. Set aside.
- Cream butter and powdered sugar in a large bowl with an electric mixer.
- Mix in egg, vanilla, almond extract and salt and beat until mixed well.
- Gradually add in flour (1/2 cup at a time) and mix after each addition. Be sure not to over mix. I use the electric mixer for the first 2 cups of flour and then hand mix the last ½ cup.
- Put dough in the refrigerator for an hour or so, or until the dough firms up. You can also put it in the freezer but I would only do that for 20-30 minutes otherwise it’s very difficult to roll out. Sprinkle your work surface and rolling pin with powdered sugar.
- Roll the dough out to a ¼ inch thickness. Cut with cookie cutters. Place on a greased cookie sheet and put back in the freezer for 10-15 minutes. If making roses on sticks, insert the stick into each cooker before putting back in the freezer.
- Then, bake in the oven at 375 degrees Fahrenheit for 8-10 minutes or until cookie all the way through. The cookie should not brown, but the edges can be slightly browned (that’s a good indication it’s done). Cool on a wire rack.
- In a bowl of an electric mixer fitted with the whisk attachment, combine the powdered sugar, meringue powder and water.
- Mix for 7-10 minutes, until the ingredients are well blended and the icing has a matte finish. This is the base consistency. I usually add about 1 tsp more of water for a good outline icing (I use a 10 second rule) and add more water until I reach a 4-second icing for flood icing. This means that when you drizzle icing over the bowl of royal icing then the icing will flow back in with the rest of the icing in 4 seconds (10 second icing is the same but it will sink back in with the rest of the icing in 10 seconds). If you need to thin it out more then add more water. If you need to thicken it add more powdered sugar.
- To decorate the cookie, I used a mitten cookie cutter trimmed down and used the thumb of the mitten for the leaf on the side. I also used small circle cookie cutters for the roses on sticks.
- Outline the cookie using red icing (10 second icing)
- Flood the cookies with red icing (3 second icing) and allow to dry completely.
- Once dry, make a rose swirl with 10 second red icing and if you wish, immediately cover with red sprinkles. Allow to dry completely.
- Decorate the leaf of the big roses or the bottom of the small roses on sticks with green icing (10 second icing). Allow to dry.
1⅛ cup brown rice flour
1/2 cup + 1 tbsp white rice flour
1/2 cup + 1 tbsp potato starch
1/8 cup tapioca flour
1/8 cup cornstarch
1½ tsp xanthan gum
**You can use 2½ cups of all purpose flour instead of the gluten-free flour blend.
***Follow my pictogram below to decorate the cookie!