I used Bob's Red Mill Gluten-Free 1 to 1 Baking Flour. You can find it here.
For flatter cookies, make sure to press down enough. They have a tendency to puff at the top.
This perfectly describes my baking style: a little bit of home + a little bit of me.
The "frosting" used in this recipe is taken from my mother-in-law. Typically in the summers when we visit, she always has a batch of this "fruit dip" (I call it frosting for this recipe, but it makes a great fruit dip) on hand. I can literally envision Vince in his Mom's kitchen grabbing his cookie, frosting it and adding his favorite fruit toppings. And then going for seconds (if not thirds).
I wanted to add my own touch to this tasty summer treat by making my own gluten-free sugar cookies. And woah, can I just tell you, these are insane! You won't even know they're gluten-free. They are so light and fluffy and pair perfectly with the sweet frosting and fruit toppings. It's like they're a match made in heaven.
For this patriotic post, I've topped mine with strawberries, blueberries, sliced almonds and mini chocolate chips. Other great fruit to pair with this would be kiwi, pineapple and raspberries. I thought about even putting pieces of Heath bar on it, too. The possibilities are endless!
(Adapted from https://iowagirleats.com/gluten-free-sugar-cookies/)
