Makes 3 dozen cookies
For the cookies
1½ sticks unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp. vanilla extract
½ tsp. almond extract
1 tsp. baking powder
3½ cups gluten free all-purpose flour
For the icing
5 tbsp. meringue powder
4 cups powdered sugar
7 tbsp. water (plus more if needed!)
Directions
Make the cookies first.
Preheat the oven to 350° F.
Using the paddle attachment, cream together the butter and the sugar in a stand mixer on medium speed until lighter in color and fluffier than before.
Then, add the 2 eggs, vanilla extract and almond extract.
Once the sugar mixture is fully combined, sift in the baking powder and the flour ¼ cup at a time. Continue adding ¼ cup at a time until all the dry ingredients are incorporated and the dough comes together.
Now it’s time to roll out the dough. Flour a flat, dry surface and a rolling pin. Place ½ of the prepared dough to the surface and roll out until ¼-inch thick.
Using the cookie cutters you have decided on, cut out the cookies. (I used hearts, stars and flowers.)
Place the cut cookies on a baking sheet lined with parchment.
Repeat this process until all of the dough is cut into cookie shapes.
Bake the cookies for 12-15 minutes.
Don’t worry if the cookies are soft when they come out of the oven, they will DEFINITELY firm up as they cool down!
Next, make the icing.
In a stand mixer, add the dry ingredients to the bowl. Mixing on the lowest speed possible, add the water 1 tablespoon at a time. Trust me, it’ll look weird. Continue adding water ½ teaspoon at a time until it comes together. First, the icing will turn into little pebbles, but as you add the water, it should get a better consistency. Turn up the speed to medium high and let it mix for around 5-7 minutes. The frosting will increase in volume. Personally, I like piping with a thinner royal icing, but if you prefer it thicker, just add less water until it gets to your desired consistency. If you want to dye it, use gel food dye because it does not alter the texture of the icing.
Then, decorate. Pipe a border on the cookies first, and let it dry for 5-10 minutes before filling the middle of the cookie with icing. Get creative and have fun.
