It was so exciting to make after-Christmas sugar cookies with my son last week. It was our first real time in the kitchen together since breaking my arm. I was so thrilled to be cooking again with my sweet boy.
I tried a frosting recipe that didn’t work, so I tried making my own, and it was glorious! It is delicious, it hardens nicely, and it is so easy to make! Doesn’t it look amazing, despite my poor frosting skills …
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Directions:
Whisk together in a stainless bowl:
- 2 cups powdered sugar
- 2 1/2 tablespoons raw milk
- 1 1/2 teaspoons real vanilla extract
- 1 drop natural blue food coloring
Makes enough frosting for 2 dozen cookies. The blue food coloring brightens the frosting from the dullness that the vanilla may have made. The color worked perfectly for us.
ps — We are gluten-free around here, and though I’d like to make cookies from scratch, I don’t. There are certain brands that I use for certain things. I use Bob’s Red Mill Shortbread Mix for sugar cookies. They are wonderful. However, I do change it up a bit. I add 2 teaspoons real vanilla and at least 2 more tablespoons of raw milk to get a wet enough dough to roll out and cut the cookies! They stay together very well after refrigerating for at least an hour. My son had a blast rolling out the dough and eating them too :)
Enjoy,
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