Gluten-Free Sugar Cookies with Mango Buttercream
Ingredients
- 1/2 cup softened unsalted butter
- 1/2 cup (100 grams) organic cane sugar
- 1/4 tsp almond extract
- 1 tsp pure vanilla extract
- 1 large egg
- 225 grams gluten-free all-purpose flour
- 20 grams cornstarch
- 1/4 tsp + additional pinch of fine sea salt
- 1/2 tsp cream of tartar
Mango Buttercream Frosting
- Flesh of one mango
- 1/2 cup (1 stick) softened unsalted butter
- 1 1/4 cup powdered sugar
- 2 tsp fresh lemon juice
- 1/4 tsp fine sea salt
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Instructions
- Cream butter for 1 minute using a stand mixer of hand mixer. Add sugar, and cream for 2-3 minutes, until light and fluffy.
- Add extracts and egg, and mix on low until combined, scraping the sides down a few times as you go.
- In a separate bowl whisk together gf flour, cornstarch, salt, and cream of tartar.
- With mixer on low speed, gradually add the flour mixture. Once the flour mixture has been absorbed, turn the speed to medium and beat for 1 minute, until dough comes together and resembles playdough.
- Cover bowl and set aside to let dough rest while preheating the oven to 375 degrees F.
- Once oven is preheated, place a large piece of parchment paper on your counter and tape it to the counter. Break dough in half and bring it together into a ball. Set in the middle of the parchment. Sprinkle with gf all-purpose flour and dust your rolling pin with gf flour. Roll dough out to 1/2 inch. (Dough may seem like it’s breaking a part a bit but be patient. As you roll more it will flow together.
- Cut out shapes and place on a parchment lined baking sheet. These cookies will not spread so you can put a dozen on a sheet. Bake for 9-10 minutes until set. Remove from oven and let fully cool.
Mango Buttercream Frosting
- Puree mango chunks in a food processor until smooth.
- Cream softened butter for 2 minutes in a stand mixer or with a hand mixer, until fluffy and airy. Add powdered sugar and mix for 2 minutes until very creamy. Then add 1/3 cup mango puree, fresh lemon juice, and salt. Beat for 1 minute until fully combined and creamy. Taste and adjust salt if needed.
- Â Frost cookies with buttercream. And enjoy! Store leftover cookies in a closed container in fridge.