Name: Ugly Christmas Sweater Cookies Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup butter – softened; 1 cup powdered sugar; 2 tsp almond extract; 1 tsp pure vanilla extract; 1 tsp salt; 1 egg; 2½ cups gluten-free flour blend (such as Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour); 1/2 tsp xanthan gum (if the blend does not already contain it); 4 cups powdered sugar – sifted; 2 tbsp meringue powder; 5 tbsp water; 1 tsp vanilla or almond extract (optional)

Ingredients

1 cup butter – softened

1 cup powdered sugar

2 tsp almond extract

1 tsp pure vanilla extract

1 tsp salt

1 egg

2½ cups gluten-free flour blend (such as Bob’s Red Mill 1-to-1)

½ tsp xanthan gum (if your blend doesn’t contain it)

4 cups powdered sugar (for royal icing) – sifted

2 tbsp meringue powder

5 tbsp water

1 tsp vanilla or almond extract (optional, for icing)

Instructions

Step 1: In a large bowl, cream together the softened butter and powdered sugar using an electric mixer until smooth and fluffy.

Step 2: Beat in the egg, vanilla extract, almond extract, and salt until well combined.

Step 3: Gradually add the gluten-free flour blend and xanthan gum, ½ cup at a time, mixing after each addition. Mix with the electric mixer for the first 2 cups, then finish incorporating the last ½ cup by hand to avoid overmixing.

Step 4: Chill the dough in the refrigerator for about 20 minutes until firm but still pliable. Lightly dust your work surface and rolling pin with powdered sugar.

Step 5: Roll the dough to a ¼-inch thickness and cut into sweater shapes using cookie cutters. Transfer cookies to a greased baking sheet and freeze for 10-15 minutes before baking.

Step 6: Bake at 375°F (190°C) for 8-10 minutes until the cookies are set and edges begin to brown slightly. Cool on a wire rack completely before decorating.

Step 7: For the royal icing, combine sifted powdered sugar, meringue powder, and water in a mixer bowl. Whisk with a mixer for 7-10 minutes until the icing is matte and thick. Add vanilla or almond extract if desired.

Step 8: Adjust icing consistency by adding a little water to thin or powdered sugar to thicken. Use thick icing to outline each cookie, then flood with a thinner icing. Let dry thoroughly.

Step 9: Decorate the dried base with stiffer icing in various colors to create fun, festive sweater designs. Allow the decorated cookies to dry completely before serving or storing.

Tips & Variations

You can substitute gluten-free flour with 2½ cups of all-purpose flour if preferred.

Use powdered sugar to dust rolling surfaces to prevent sticking without altering dough texture.

Experiment with different piping tips and icing colors to customize your sweater designs.

For a firmer dough, chill the dough a little longer, but avoid freezing it too long to make rolling easier.

Storage

Store decorated cookies in an airtight container at room temperature for up to one week. To keep royal icing decorations crisp, separate layers with parchment paper. For longer storage, freeze undecorated cookies for up to three months and decorate after thawing. Reheat is not recommended as it may soften the icing.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can replace the gluten-free flour blend with 2½ cups of all-purpose flour for a classic sugar cookie texture.

How do I know when royal icing is the right consistency?

For outlining, use thick icing that holds its shape. For flooding, thin the icing until it flows back into itself within about 15 seconds when drizzled, ensuring a smooth finish without running over edges.