Cut-Out Sugar Cookies That Don'T Spread!

Step 1

Preheat oven to 375 degrees.

Step 2

In the bowl of an electric mixer combine cold butter and sugar. Mix on medium for 1-2 minutes, or until butter and sugar are just combined.

Step 3

Add egg, vanilla and almond extract. Continue mixing for 1-2 more minutes.

Step 4

In a separate bowl combine white rice flour tapioca starch, xanthan gum and salt. Toss to combine.

Step 5

Slowly add dry ingredients to the butter sugar mixture. Continue mixing on medium until dough starts to form a ball.

Step 6

Place dough out on a lightly powdered sugar-coated surface. Roll dough out to ¼ - ⅓ inch thickness.

Step 7

Using cookie cutters, cut dough into desired shapes and place on a parchment paper lined baking sheet.

Step 8

Bake cookies for 9-11 minutes or until edges just begin to brown.

Step 9

Let cookies cool completely before frosting.

Step 10

In a medium-sized bowl place, mix egg whites over medium speed for 1 minute. Add butter, vanilla and 1 cup powdered sugar. Mix until sugar is incorporated.

Step 11

Add remaining sugar incrementally and mix well between each addition. If frosting is too thick, add 1-2 tbsp milk until desired consistency is reached.

Step 12

Add food coloring as desired.

Step 13

Frost cookies using a toothpick to spread the icing where you want it on the cookies.

Step 14

Place egg white in a medium bowl. Mix egg white for 1-2 minutes or until it becomes frothy. Add vanilla and mix for another minute.

Step 15

Add powdered sugar and mix over medium-low speed for 4-5 minutes.

Step 16

If icing is too thick, add milk as needed to reach an easy piping consistency.

Step 17

Place royal icing in a piping bag fitted with a 3M piping tip. Pipe designs on cookies and enjoy!