Sarah’s Rap: Sugary treats in my house are a rare event these days, but on special occasions I do like to give my boys a treat. These gluten-free sugar cookies were a big hit and they had no idea that I had snuck in a little butternut squash and replaced the wheat flour with gluten-free and almond flours. If you’re looking for a special treat for your loved ones, give these a try.

Gluten-Free Sugar Cookies

¾ cup butter or palm shortening (I used Nutiva brand, a mix of red palm and coconut oils)

½ cup maple sugar (or pure cane sugar)

2 eggs

¼ cup pureed butternut squash

1 teaspoon vanilla extract

1 ½ cups gluten-free 1:1 flour blend

1 cup almond flour (finely ground)

1 teaspoon baking powder

1 teaspoon sea salt

In a medium bowl, blend shortening and maple sugar with an electric mixer until light. Add eggs, butternut squash and vanilla extract and mix well. With a wooden spoon, blend in flours, baking powder and sea salt until combined. Wrap and chill dough, at least 1 hour.

Preheat oven to 400. Roll dough into ¼” – ½” thickness on lightly floured surface and cut into desired shapes. Sprinkle with colored sugar if desired before baking (and don’t plan on frosting).

Bake on cookie sheet for 6-8 minutes or until firm to touch. Be careful to not over-brown.

Remove cookies to a wire rack to cool completely. Frost, if desired (See below) and sprinkle with colored sprinkles.

 

Vanilla Frosting

2 ½ cups powdered sugar

3 tablespoons palm shortening

1 teaspoon vanilla extract

1 pinch salt

2-5 tablespoons milk (or unsweetened dairy-free, if desired)

In medium bowl, mix powdered sugar, shortening, salt, vanilla and 2 tablespoons milk with an electric mixer. Add additional milk, 1 tablespoon at a time until reach desired consistency. Continue beating with electric mixer until fluffy and smooth.

Enjoy!
Sarah