Soft Iced Sugar Cookies (Gluten Free)

1. Set out the butter and bring to room temperature for about 30 minutes.

2. In a mixing bowl, whisk together the almond flour, arrowroot flour, salt, baking powder, and xanthan gum until they are one lovely flour. Set aside.

3. Cream together the butter and sugar until it just comes together, about 30 seconds.

4. Add the egg into the creamed mixture and mix well. Then, add in the vanilla.

5. Stir the dry ingredients into the wet.

6. Transfer to a plastic bag and place in freezer at least 45 minutes to an hour.

7. Preheat oven to 350 degrees F.

8. Transfer the dough to a well-floured surface and roll out to 1/4 – 1/8 inch thickness using a floured rolling pin.

9. Cut out your shapes and carefully transfer them to a baking sheet lined with parchment paper and sprayed with cooking oil, placing them about 1-2 inches apart. I used the lid of my cooking spray as a cookie cutter.

10 Bake 7-10 minutes turning the pans around at about half way through to ensure even baking. Bake until cookies are puffy and just barely starting to brown. If you over cook them they’ll start to flatten and not be as soft.

11. Allow to cool completely before icing.

For the Frosting:

1. Mix all of the frosting ingredients in a small/medium-sized bowl. Use a spoon to spread about 3/4 teaspoons of icing on each cookie. Decorate with sprinkles if desired, then allow 1 hour for icing to set.