Glazed Confetti Cookies- gluten-free, top 8 allergen free

These cookies are like a party in and of themselves! They are our version of a sugar cookie, but since we use coconut sugar they are tan in color and have a nice rich flavor unlike traditional sugar cookies.  So we have coined these glazed confetti cookies. We think they blow traditional sugar cookies out the window! There are two kinds of sugar cookie people we have found: frosting toppers and glaze toppers. This can be a very polarizing topic ha ha! If you have been here for any amount of time, you know we give as many options for people as possible. So whether you love pink frosting or glaze on your sugar cookies, we have you covered.  You and your loved ones will love these cookies and they come together quickly! Head on over and grab a Rustic Scoop™ Cookie Mix so you can make these!

Rustic Scoop™ Glazed Confetti Cookies

Glazed Confetti Cookies

Added Ingredients
1 Rustic Scoop™ Cookie Mix
7 Tablespoons Shortening 
7 Tablespoons Butter or Vegan butter 
1 ½ teaspoon Vanilla 
2 Flax eggs: 1 Tablespoon ground flax + 2 Tablespoons hot water, 2 whole eggs, or powdered egg replacer for 2 eggs 

Glaze Ingredients
2 Cups Powdered sugar
1 teaspoon Vanilla
1-2 Tablespoons Milk of choice

Pink Frosting (use beetroot powder for a dye free pink)

In a mixing bowl, cream the shortening and butter until they are smooth.  We found that a combination of shortening and butter is best for this recipe.  I don’t think coconut oil will work well so please don’t use that.  Next add the vanilla and flax/whole egg with the shortening/butter combo and mix on medium speed until they are well combined.  Then slowly add the contents of the Rustic Scoop™ Cookie Mix, mix until well combined.  The dough will be thick.

Using a medium cookie scoop (1 ¾ inches in diameter)/ 3 Tablespoons/ (1.5 oz) place dough balls onto the prepared cookie sheets leaving 1 inch between cookies.  Gently press your dough down just until the dough on top is flat.  The dough should be about 2 3/8 inches in diameter and ¾ inches thick.  Place your cookie sheet with dough balls into your freezer for *10 minutes. 

When you are ready to bake your cookies, place cookies on prepared baking sheet.  These cookies will spread quite a bit so we put two dough balls in a row, the next row we put one cookie, and continue that pattern.  If you used the flax eggs, bake for 14-16 minutes on 350°F or until slightly crisp on top.  If you used whole eggs, bake for 12-14 minutes on 350°F or until they are golden on top.  The cookies will be fluffy when you take them out of the oven, but will settle.  When you take the cookies out of the oven leave them on the pan for about 5 minutes until they settle.  Then carefully transfer them to a cooling rack until they are cool to the touch.  If you eat them too early (tempting I know) they will fall apart easily.

While your cookies are baking, prepare your glaze.  In a bowl, combine the powdered sugar and vanilla.  Slowly add milk until you get your desired consistency.  You want the glaze to be easily spreadable, but not runny or so thick you can’t spread it.  Once your cookies are completely cool, spread with glaze and top with your favorite sprinkles.  Enjoy!

*If you don’t plan on eating the cookies right away, once the dough balls are frozen, transfer them to an airtight freezer safe container.  When you are ready to bake them, continue with the baking directions.

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