PS I love you: Part 3.
There are just a few times each year when I get excited to use cookie cutters. Valentine’s Day is one. I have several heart-shaped cutters. Gi-normous cookies aren’t part of our every day lives but they make great popsicle cookies.
I made a gluten-free sugar cookie base; you can use your favorite sugar cookie dough recipe — with all-purpose or gluten-free-all-purpose flour.
I’d bought some high-quality paint brushes for Christmas crafts that we never used. These turned out to be quite handing for painting the cookies with colored icing. I used white fondant for lettering, but icing would work fine too. The trick to “painting within the lines” is to “draw” an outline using a pastry bag fitted with a narrow tip.
Gluten-Free Iced Sugar Cookies
- 2 sticks unsalted butter, room temperature
- 2/3 cup white sugar
- 1 egg
- 1 1/2 tsp vanilla
- 2 1/2 c all-purpose gluten-free flour
- 1/4 tsp. baking powder
- 1/8 tsp fleur de sel (French sea salt)
- 2 c powdered sugar
- 1 1/2 tbs butter, softened
- 1/2 tsp pure vanilla
- 1/4 tsp fleur de sel (French sea salt)
- 3-4 tbs milk
- desired food coloring
What you do:
- Cream butter and sugar.
- Add egg and vanilla.
- Mix until well combined.
- Add flour, powder and sea salt and mix until smooth.
- Divide dough in half.
- Wrap in plastic and refrigerate for 15 min.
- Heat oven to 350°.
- Prepare baking sheet.
- Remove dough from frig and roll each half to 1/2” thick on floured work surface.
- Cut cookies using desired shape cutters.
- Place cut cookie on baking sheet about 1” apart.
- Repeat with second wrapped dough.
- Combine dough scraps, roll and cut into cookies.
- Bake cookies just until lightly colored and slightly darker around edges, about 8-10 min, rotating halfway through baking for even browning.
- Remove from oven, transfer to cooling rack and immediately insert pop stick.
- Allow to cool completely before icing.
- Mix all ingredients until smooth.
- Divide into smaller batches, depending on how many colors you wish to use.
- Add coloring to batches (leaving one white, for outlining.)
- Fill pastry bag fitted with narrow tip with white icing.
- Outline cookie by piping white icing around edges.
- Allow to harden before icing.
- Using paint brush, paint cookies with colored icing.
- Top with additional decorations, as desired.
- Let sit until icing hardens.