Holiday Tree Sugar Cookies (Print Version)
# Ingredients:
01 -
2 cups of gluten-free flour (like Bob's Red Mill 1:1).
02 -
1/2 cup of softened unsalted butter.
03 -
3/4 cup of packed light brown sugar.
04 -
1/2 cup of granulated sugar.
05 -
2 teaspoons of vanilla extract.
06 -
1 teaspoon of baking soda.
07 -
1 teaspoon of cornstarch.
08 -
1 whole egg plus one extra yolk.
09 -
1/4 teaspoon of salt.
10 -
1 1/2 cups of chocolate chips.
11 -
1 cup (2 sticks) of softened salted butter.
12 -
4 1/2 cups of powdered sugar.
13 -
2 teaspoons of clear vanilla.
14 -
2-4 tablespoons of milk or cream to adjust consistency.
# Instructions:
01 -
Heat the oven to 350°F. Lightly grease a round cake pan. Stir together flour, salt, cornstarch, and baking soda in a bowl.
02 -
Whisk butter and both sugars until smooth and fluffy. Stir in eggs and vanilla, then mix in the dry ingredients bit by bit. Toss the chocolate chips last.
03 -
Press dough evenly into the prepared pan. Bake it around 20-25 minutes until it’s browned nicely on top. Let it cool fully before cutting into 8 wedges.
04 -
Blend butter until it's super soft and creamy. Slowly work in the sugar while mixing. Add vanilla and thin it out a little with milk to get the right texture.
05 -
Pipe stripes of buttercream frosting onto each cookie wedge. Swipe the frosting down gently with a spatula. Top with sprinkles and place a star at the top.
# Notes:
01 -
A boxed gluten-free cookie mix can work here.
02 -
Swap ingredients to make it dairy-free, if needed.
03 -
It keeps in the fridge for up to 4 days.