Buttercream Sprinkle Cookies


Makes about 30 cookies


Cookie Dough


  • 3/4 cup unsalted butter, room temperature (170 g)
  • 1/2 cup lactose free cream cheese, room temperature (113 g)
  • 1 1/2 cups granulated sugar (300 g)
  • 1 large egg, room temperature
  • 2 tsp vanilla bean paste or vanilla extract
  • 1 tsp almond extract, optional
  • 3 cups plain gluten free flour (375 g)
  • 1 Tbsp gluten free cornflour
  • 1/2 tsp gluten free baking powder
  • 1/2 tsp fine salt


Buttercream Frosting

  • 1/2 cup unsalted butter, room temperature (113 g)
  • 1/2 Tbsp vanilla bean paste or vanilla extract
  • 1 3/4 cups icing sugar (220 g)
  • 1 Tbsp thickened cream

Note: If using salted butter, no additional salt is needed.


Method



Cookie Dough

  1. Add the butter and cream cheese to a large bowl and beat until completely smooth and creamy.
  2. Add the sugar and beat again until light, fluffy, and well combined.
  3. Add the egg, vanilla and almond extract if using. Mix until smooth.
  4. In a separate bowl, combine the flour, cornflour, baking powder and salt.
  5. Add the dry ingredients to the wet mixture and mix on low speed until a soft dough forms. Stop as soon as everything is combined.
  6. Divide the dough in half, flatten slightly, wrap tightly in cling wrap and refrigerate for at least 1 hour. This helps the cookies hold their shape.


Baking

  1. Preheat oven to 180°C and line baking trays with baking paper.
  2. Roll out one portion of dough on a lightly floured surface to about 1 cm thick.
  3. Cut into shapes and place onto trays, leaving space between cookies.
  4. Bake for 10 to 12 minutes. The cookies should look set but pale. Do not let them brown.
  5. Leave cookies on the tray for around 15 minutes, then transfer to a wire rack to cool completely.
  6. Rewrap any dough scraps and return to the fridge while baking remaining batches.


Buttercream Frosting

  1. Beat the butter until smooth and creamy.
  2. Add the vanilla and mix to combine.
  3. Gradually add the icing sugar, mixing on low speed.
  4. Add the cream and continue beating until light and fluffy.
  5. Adjust consistency if needed.
  6. Add a little extra cream if too thick, or a bit more icing sugar if too soft.
  7. Add gel food colouring if using and mix until evenly coloured.


Decorating

Once cookies are completely cool, pipe or spread the buttercream on top. Simple swirls work perfectly and you do not need a piping tip.


Storage

Store frosted cookies in an airtight container for up to 2 days at room temperature

Up to 5 days in the fridge

Place baking paper between layers if stacking