I have a new favorite gluten-free sugar cookie mix that I picked up at Marshall’s a month or so ago!
When I bought the Pure Pantry Sugar Cookie Mix, I didn’t really have a plan (or much hope) for them, but I decided to make Halloween sugar cookies since we were having people over during trick or treat night. I have several Halloween cookie cutters, but I settled on ghosts because they were smaller than the pumpkins and I wouldn’t have to bother with food coloring (yeah, that’s lazy).
The mix was super simple to make and just required butter and egg (can use substitutes if dairy-free). It rolled out really easily with a dusting of gluten free flour and the cookies baked to a perfect golden brown on the edges – and I even forgot to set the timer on both batches. Because it had gone so well, I assumed they’d be hard or taste like cardboard. But I was wrong….!
They were SOOOO good! I didn’t taste them until after I slopped some frosting on them and let them sit overnight, because that’s when sugar cookies are the best. I have to admit that my homemade buttercream frosting was pretty damn good too (recipe below).
Like I said, I got this mix at Marshall’s, so I probably won’t find it there again. It was $5.99, which is a little pricey for 20 cookies, but if I want good gluten free sugar cookies, I gotta pay the price. They sell the mix on the Pure Pantry website, but the shipping cost is crazy. They are also sold on Amazon as an add-on product for $7.03 with free super saver shipping, so when I want them in the future, I’ll buy them on there (link: The Pure Pantry Cookie Mix, Sugar, 12-Ounce).
As for the buttercream frosting, it’s just the recipe from the back of the Domino’s Powdered Sugar box…except that I buy my powdered sugar in a huge bag from Costco, so I have to look it up on the website. But mine is even better because I use my own homemade vanilla extract and add a little extract (post on that coming soon).
- 3 3/4 cups powdered sugar
- 1/2 cup – butter (1 stick), softened
- 3 to 4 tablespoons milk (any type)
- 1 1/4 teaspoon vanilla extract
In a large bowl using a stand or hand mixer, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. If you don’t soften your butter, you’ll have to beat longer. If desired, add more milk until frosting is spreading consistency.
Makes enough to fill and frost a 2-layer cake, a 13x9x2-inch sheet cake or 24 cupcakes. Obviously I had extra frosting since I only had 20 cookies, so I just freeze the leftover and try to remember to use it the next time I need frosting.
*I purchased the sugar cookie mix on my own accord, with my own money, without any obligation to review these….I just thought they were awesome.