Soft Iced Sugar Cookies (Gluten Free)

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

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

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   Set aside.

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   3.

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

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   4.

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   Add the egg into the creamed mixture and mix well.

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    Then, add in the vanilla.

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    5.

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    Stir the dry ingredients into the wet.

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    6.

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

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    7.

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    Preheat oven to 350 degrees F.

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    8.

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

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    9.

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    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.

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    I used the lid of my cooking spray as a cookie cutter.

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    10 Bake 7-10 minutes turning the pans around at about half way through to ensure even baking.

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    Bake until cookies are puffy and just barely starting to brown.

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    If you over cook them theyll start to flatten and not be as soft.

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    11.

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    Allow to cool completely before icing.

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    For the Frosting:

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    1.

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    Mix all of the frosting ingredients in a small/medium-sized bowl.

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    Use a spoon to spread about 3/4 teaspoons of icing on each cookie.

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    Decorate with sprinkles if desired, then allow 1 hour for icing to set.

* Per serving · 4 servings · Values may vary.