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The Bachelor Final Rose Gluten-Free Sugar Cookies

Course Dessert
Cuisine American
Servings 18 cookies
Calories 281 kcal
Author Megan

Ingredients

Sugar Cookie:

  • 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
  • 2 1/2 cups gluten-free flour blend *See my mix in the notes

Royal Icing:

  • 4 cups powdered sugar sifted
  • 2 tbsp meringue powder
  • 5 tbsp water
  • 1 tsp vanilla or almond extract optional

Instructions

To Make Cookies

  1. In a medium bowl, whisk together brown rice flour, white rice flour, potato starch, tapioca flour, cornstarch and xanthan gum. Set aside.
  2. Cream butter and powdered sugar in a large bowl with an electric mixer.
  3. Mix in egg, vanilla, almond extract and salt and beat until mixed well.
  4. 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 1/2 cup.
  5. 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.
  6. 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. If making roses on sticks, insert the stick into each cooker before putting back in the freezer.
  7. 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.

To Make Royal Icing

  1. In a bowl of an electric mixer fitted with the whisk attachment, combine the powdered sugar, meringue powder and water.
  2. 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 Cookies

  1. 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.
  2. Outline the cookie using red icing (10 second icing)
  3. Flood the cookies with red icing (3 second icing) and allow to dry completely.
  4. Once dry, make a rose swirl with 10 second red icing and if you wish, immediately cover with red sprinkles. Allow to dry completely.
  5. 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.

Recipe Notes

*This is the gluten-free flour mix I use:
1 1/8 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
1 1/2 tsp xanthan gum

**You can use 2 1/2 cups of all purpose flour instead of the gluten-free flour blend.

***Follow my pictogram below to decorate the cookie!

Nutrition Facts
The Bachelor Final Rose Gluten-Free Sugar Cookies
Amount Per Serving
Calories 281 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 36mg 12%
Sodium 223mg 9%
Potassium 6mg 0%
Total Carbohydrates 45g 15%
Dietary Fiber 1g 4%
Sugars 33g
Protein 2g 4%
Vitamin A 6.6%
Calcium 1.5%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.