A frosted, cakey SFGF cut-out sugar cookie made with agave. A guaranteed hit for a holiday cookie exchange, or anytime!
Dough:
- 1 c vegetable shortening
- 1/2 c Swerve sugar alternative
- 2 eggs
- 1 tbsp vanilla
- 1 c sour cream
- 1/2 c light agave
- 2 droppers liquid Stevia vanilla creme
- 3 c gluten-free flour
- 1 c white rice flour
- 1 c potato flour
- 4 packets or 2 tsp Stevia Plus Powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xantham gum
- Icing:
- 1 c Swerve sugar alternative, powdered
- 2 tsp unsweetened almond milk
- 1 dropper liquid Stevia vanilla creme
- 2 tsp light agave
- 2 tsp beet, strawberry, spinach baking powder
For cookies: With paddle attachment in stand up mixer, cream shortening and Swerve. Add in eggs and beat until fluffy. Add in vanilla, sour cream, agave, and liquid Stevia and blend.
In separate bowl, sift together gluten-free flour, white rice flour, potato flour, Stevia powder, baking powder, baking soda, and xantham gum.
With paddle attachment in stand up mixer, add pre-sifted dry ingredients to wet ingredients and mix. Scrape down sides of bowl. If needed, add a bit of flour to hands first and then form dough int a ball. Wrap in plastic. Refrigerate 2 hours or overnight for best results to firm up dough.
Between 2 floured sheets of wax paper, roll out dough to about 1/4" thick. Peel the top layer of was paper off dough. Cut out cookies with floured cookie cutters and place on ungreased cookie sheet. This dough is very durable and can be rolled out many times.
Bake at 350 degrees for 6-8 minutes. Depending on how thick or thin you roll the dough will depend on how long you bake the cookies. Watch cookies carefully. The cookies should not brown or even be golden but will appear white when they are done. Cookies are done when they spring back to the touch. Cool on wire rack.
For frosting: To make powdered Swerve, place Swerve in a high powered blender and blend on high for about 5 seconds then measure 1 cup. In stand up mixer with paddle attachment, mix well Swerve, milk or water, liquid Stevia, agave, and fruit or vegetable powder for coloring. Beat icing for 2-3 minutes until glossy. Frost cookies with icing when cooled.
Yield: 5 dozen cookies.
Adapted from The Sweet Truth with Kelly Keough.
Enjoy!
Love,
Angela
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