Ingredients
- Gluten-Free Oat Flour Sugar Cookies:
- 1 1/2 cups of butter, softened
- 1 cup granulated sugar
- 1/4 tsp baking powder
- 1 egg
- 1 tsp almond extract (optional)
- 3/4 tsp salt
- 3 1/2 cups Oatsome Oat flour
- Royal Icing:
- Yield: 3 cups
- 4 cups confectioners’ sugar, sifted
- 3 tbsp meringue powder (not plain egg white powder)
- 9–10 tbsp room temperature water
Directions
Oat Flour Sugar Cookies Recipe:
- In a large bowl, beat butter on medium speed for 30 seconds. Add sugar and baking powder and beat until combined. Beat in the egg, vanilla, salt, and Oatsome Oat Flour Blend. The dough will be a little sticky.
- Press dough flat and wrap it in plastic wrap, and chill for 1 hour or overnight.
- Preheat oven to 350°F. Let the dough warm slightly after chilling. On a floured surface, roll to 1/8 to 1/4 inch thick. Cut into shapes using a 2-to-3-inch cookie cutter (dip cutters in oat flour to prevent sticking).
- Place cutouts 1 inch a part on parchment-lined cookie sheets. Bake for 7 to 8 minutes or until the edges are firm but not browned. Cool on a wire rack.
Royal Icing Recipe:
- In a large bowl, combine confectioners’ sugar, meringue powder, and 9 tablespoons of water. Beat with a mixer on high for 1.5–2 minutes.
- When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, beat in more water 1 tablespoon at a time. If your royal icing is too thin, just keep beating it to introduce more air or you can add more sifted confectioners’ sugar.
- To decorate cookies, fill a pastry bag with a small round tip and outline the edges of the cookies to create a border. Once the border is done, fill in the center with icing and smooth it out using the tip. Let the frosting set before adding more colors or designs.
Enjoy your Gluten-Free Oat Flour Ghost Sugar Cookies!