Soft Heart Sugar Cookies (GF)

Cookie
1/3 cup softened butter (75g)
1/3 cup shortening (63g)
1 cup sugar (232g)
2 eggs
1/3 cup milk (79g)
1 tsp vanilla extract
1/4 tsp almond extract
3 cups gluten free flour (480g)
1 1/2 tsp baking powder
1/2 tsp kosher salt

Begin by creaming butter, shortening and sugar in a large bowl. Then, add the eggs, milk, vanilla, and almond extracts and stir until combined. Add almond flour, baking powder and kosher salt and mix until a soft dough forms.

Divide dough into roughly two equal parts and flatten into a disc, cover with plastic wrap, and move to the fridge to chill for at least 30 minutes. The dough is too soft at this stage to roll out, so this will firm it up.

In the meantime, make the icing.

Cream Cheese Icing
8oz softened cream cheese
1/2 cup softened butter
1 tsp vanilla extract
3 cups powdered sugar

Mix together the cream cheese and butter in a bowl until smooth and there are no more lumps. Add the vanilla extract and stir to incorporate. Feel free to add a 1/2 tsp of another flavor if you want a more complex taste (I like to add rose water sometimes). Once the icing is smooth, gradually sift in powdered sugar until it is all blended in and smooth once more. Divide icing into three separate bowls and add desired coloring.

Once cookie dough has chilled enough, preheat your oven to 350˚F and prepare two cookies sheets with parchment paper. Take out one of the two sections of dough from the fridge and work it between your hands briefly to make it pliable enough to shape. Generously dust a clean surface with flour or cornstarch. You may also want to use parchment paper if it helps. Roll out dough evenly, about .25inch (your best guess, you’ll figure out what thickness you prefer) and use a heart shaped cookie cutter to cut out shapes. Carefully move the cut outs to your cookie sheets. Using an offset spatula will help lift the cut outs without stretching or tearing. If you’re having a hard time moving them, dust with more flour and roll out again, adding more flour to your work surface.

Bake each tray at 350˚F for 10-12 minutes and allow to cool for at least 15 minutes on a cooling rack before icing.

The consistency of this icing is soft at first, but will very slowly stiffen over time. I don’t recommend stacking them, but if you are adding sprinkles, do so sooner than later.

I used sprinkles by Neon Yolk!

Have fun decorating!