For those of you who still haven’t jumped on the visually pleasing bandwagon that is Instagram, and are thus unaware that it’s “Cookie Week”, I thought I’d bring you into the loop. Ahem, announcement coming… it’s COOKIE WEEK! Whatever that means, right? It’s the week that some random blogger declared “cookie week” sometime a few years back, and now every blogger and their brother are participating. Not to be left out, I’m in too.
However, I’m putting my own little spin on this so-called cookie week. It’s gluten-free cookie week, people. Get excited! Whether you are of the tribe that being gluten-free is a serious medical condition, or you’re of the “it’s just a fad” tribe, I encourage you to read on because you probably know someone who is partaking of only gluten-less treats this holiday season. And I can whole-heartedly promise you, they’ll appreciate being included in the holiday indulgences of so, so many Christmas cookies. Plus, I hear Santa is only feeding his reindeer non-gmo, organic AND gluten-free cookies this year and you don’t wanna peeve off Santa. Do you?
So we begin cookie week with a recipe I can accept ZERO credit for creating. It’s the illustrious, super-secret Patsy Keim sugar cookie. If you’re from the Goshen area, you likely have heard of it’s greatness. Best. Sugar. Cookies.
EVER.
Patsy was a sugar cookie making genius and I’m here to share her recipe with you today. With a few Stacey Bakes twists from the ole’ bakery days. I’ve made it gluten-free and revised the frosting recipe. I’ll also include some dairy-free adjustments at the end for those inquiring minds.
Also, this post is un-sponsored. I just really love Cup for Cup products. But if you’re purchasing them, the links below do give me a little kick-back which is 100% appreciated. I’ve included a link to Pamela’s GF flour as well because it’s dairy-free for those in need of that option. It’s not my favorite, creates a more dense product, but still works. Feel free to share this post too. You all are the best. Now, get baking!
| Prep Time | 30 Minutes |
| Cook Time | 7 Minutes |
| Servings |
dozen
|
- 1 Cup Salted Butter Softened
- 1 LB Powdered Sugar
- 3 Tbs Milk
- 2 Tsp Vanilla
Ingredients
Frosting
|
|
- While the cookies are baking, using the whisk attachment in your mixer, beat the butter until it's light and fluffy... from 5-15 minutes. Yes, seriously, 15 minutes if you're brave enough. It'll be so light and fluffy, you won't believe it - neither will Santa. He will probably leave you an extra gift.
- Add the powdered sugar, vanilla and milk. If frosting seems too thick, add more milk, 1 Tbs. at a time until desired consistency is reached. Now, it's time to put on your creative hat and mix up ALL the colors and go to town on that Christmas cookie decor.
- This goes without saying (I hope) but please do not attempt to frost the cookies until they're completely cool. The frosting will melt and you'll be sad. I don't want you to be sad.
- These cookies freeze really, really well after they're frosted - making this a great recipe to make ahead for all those parties you've got coming up.
A few notes.
If you want to get really crazy, you can trade out one stick of butter in the frosting recipe for a block of softened cream cheese. All other directions remain the same.
If you're looking to make this dairy free, just trade out the butter for dairy free butter sticks. They're sold in most every grocery store next to the real butter. Sub the buttermilk for a mixture of almond(or coconut) milk and 1 Tbs of vinegar. Lastly, double check your gluten-free flour mixture to make sure there's no dairy in that. The blue-bag Cup for cup contains dairy.
To make this recipe full of gluten, swap out the gluten-free flour for regular, white unbleached flour, but up it to 3.5 cups instead of 3 cups. All other directions remain the same.
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