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Classic Sugar Cookies // 

the every holiday cookie


Classic Sugar Cookies // 

I can't remember a holiday or birthday party from my youth that didn't have some sort of perfectly iced sugar cookie in attendance.  The handlers of these said cookies would grow to become the most popular girls in high school and I remember moments when I'd be admiring these girls for their perfect outfits, while I stared at my motorcycle boots, wondering if I had handed out perfectly iced sugar cookies, if my fate in high school would of been just a little bit less challenging.  I'm actually tremendously grateful for the way my life has unfolded.  The good, the bad, the ugly.  All of it has made me remember who I really am and why I am really here.  Plus, this gluten-free version has got all those cookies beat.  

Ingredients // 

2 ¾ cup (330g.) Cookie Jar Blend

2 cups sugar (400g.)  sugar

½ teaspoon kosher salt

5 ½ tablespoons (72g.) shortening

7 tablespoons (98g.) unsalted butter, cubed and room temperature

5 (140g.) egg whites

1 teaspoon almond extract

1 teaspoon vanilla extract

Putting it Together // 

Preheat oven to 325.

In a bowl, combine the Cookie Jar Blend and salt. 

In the bowl of the stand mixer with the paddle attachment, combine the shortening, butter and sugar and mix until very smooth.  Add the dry ingredients followed by the egg whites, almond extract, and vanilla.

Turn dough onto a surface dusted with glutinous rice flour and knead just until smooth.  Shape into a rectangle, wrap in plastic, and refrigerate overnight for the best results. 

Roll out dough on a dusted counter to ¼” thickness.  Cut out rounds and bake on a parchment paper lined pans for 4 minutes; rotate and bake for 4 minutes more. 

Allow to cool on the pan. 

For the Icing // 

1 cup (125g.) powdered sugar

4 teaspoons milk

1 teaspoon almond extract

a few drops of natural* food coloring of your choice.  I like Nature's Flavors.  


In a large measuring cup or bowl, whisk the milk and almond extract into the powdered sugar with either a fork or a spoon until the desired consistency.  For a thinner icing, add more milk; for a thicker icing, add less.


*natural food dyes are simply better for you and don't contain any harmful food additives.

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