Bite-sized gluten free sugar cookies, lightly flavored with cotton candy oil and decorated with cotton candy royal icing.
3/4 cups vegan butter (or real butter softened)
1 cups white sugar
2 tsp GF Vanilla (seeds from vanilla bean will also do)
2 1/2 cups gf flour (Bob’s Redmill 1 to 1)
1 tsp baking powder
1/2 tsp salt
2 drops cotton candy flavoring
FOR THE ROYAL ICING:
2 Cups Powdered Sugar
2 TBSP Meringue Powder
1/4 warm water (+ extra to thin icing)
1 tsp Clear vanilla extract or regular vanilla extract
2 drops Cotton Candy flavoring
Tipless piping bags
2 Wilton star tips 4B
Pink and Blue food coloring (Americolor)
White Sanding sugar
FOR THE SUGAR COOKIES
Preheat oven to 400 degrees.
Cream together butter and sugar in a mixing bowl, until combined.
Mix in eggs, cotton candy flavoring and vanilla until combined.
Stir in flour, baking powder and salt, 1/3rd at a time.
Mix on med-hi until combined.
You’ll know your cookie mix is ready when it pulls away from the mixing bowl. (If still too wet, add a little more flour to the dough)
Roll dough out onto parchment surface (about 1/2 inch thick)
Cut into 1 3/4″ round shapes using a small cutter or shot glass.
Bake cookies on a parchment lined baking sheet for 4 minutes. (Pull from oven before brown and be careful not to over-bake)
Remove from heat and cool.
FOR THE COTTON CANDY ROYAL ICING:
Fit 2 piping bags with Wilton Star Tip 4B
Combine powdered sugar and meringue powder in the bowl of an electric mixer.
Add extract and water and beat on high for about 5 minutes.
The icing will be very thick. Add warm water a few splashes at a time until the frosting is the consistency of toothpaste. Spoon out 1/2 of the toothpaste-like white icing into a bowl and add a dash of blue food coloring. Mix until combined. Transfer to a tipless piping bag fitted with Wilton tip 4B. Seal closed.
Add a dash of pink coloring to the toothpaste-like icing that’s still in the mixing bowl. Mix until well blended then Transfer to a tipless piping bag also fitted with a star tip 4B and seal closed.
Starting in the center of each cookie, gently squeeze stiff pink icing. Continue to squeeze until the entire circumference of the cookie is covered, then release and dust with sanding sugar. Repeat these steps for half of the sugar cookies, then use the same technique to decorate with blue icing. Dust with sanding sugar, then allow 1 hour to set before serving.
These cookies freeze well and can be made in advance for holidays or special occasions.
Keywords: gluten free, baking, recipes, cotton candy, holiday cookies, sugar cookie, royal icing