Gluten Free Thanksgiving Sugar Cookies
For the Cookies:
- 2 1/2 cups gluten free flour blend
- 1/2 tsp xanthan gum (if your blend does not already contain it)
- 1 cup butter (softened)
- 1 cup powdered sugar
- 2 tsp almond extract
- 1 tsp pure vanilla extract
- 1 tsp salt
- 1 egg
- 4 cups powdered sugar (sifted)
- 2 tbsp meringue powder
- 5 tbsp water
- 1 tsp vanilla (or almond extract)
For the Cookies:
- In a medium bowl, whisk together gluten free flour blend and xanthan gum (if using). 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 blend (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 1/2 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 1/4 inch thickness.
- Cut with cookie cutters.
- Place on a greased cookie sheet and put back in the freezer for 10-15 minutes.
- 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.
For the Royal Icing:
- 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 turkey cookies, outline the cookies using either a #2 or #3 tip with brown icing. Then, thin out the icing (4 second icing) in brown and transfer to pastry bags. Then flood the cookies with the background color.
- While the brown icing is still wet, you make a line of yellow, orange and red.
- Then, with a toothpick drag in toward the center of the turkey. Do this three times so it makes feathers.
- Let dry for a few hours or overnight.
- When the icing is dry on the cookie, using a #2 tip pipe the turkey face with your choice of colors in a thick consistency (15-second icing).
- Let the cookie sit until it is dry.