Craving a sweet treat that's both delicious and gluten-free? Look no further! These Frosted Cookie Triangles are about to revolutionize your dessert game with their perfectly crisp edges, melt-in-your-mouth texture, and irresistible frosted finish. Whether you're following a gluten-free diet or simply love exploring new cookie recipes, these triangular delights will have you coming back for more – guaranteed to satisfy your sweet tooth and impress even the pickiest dessert lovers!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Gluten Free
Serves: 24 cookies
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup powdered sugar (for frosting)
- 1-2 tbsp milk (for frosting)
- Sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.
- In a separate bowl, whisk together gluten-free all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- Transfer the dough onto a piece of plastic wrap and refrigerate for 15 minutes to make it easier to handle.
- Roll out the chilled dough on a gluten-free floured surface to about 1/4 inch thickness.
- Cut the dough into triangle shapes using a sharp knife or triangle-shaped cookie cutter.
- Place the triangles on the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden brown.
- Remove from oven and let cookies cool completely on a wire rack.
- For the frosting, mix powdered sugar with milk, adding milk gradually until you reach a smooth, spreadable consistency.
- Spread frosting over cooled cookies and immediately decorate with sprinkles if desired.
- Allow frosting to set for 10-15 minutes before serving or storing in an airtight container.
Tips
- Chill the dough: Refrigerating the dough for 15 minutes makes it easier to handle and helps prevent spreading during baking.
- Use fresh gluten-free flour: Ensure your gluten-free all-purpose flour is fresh and well-mixed before incorporating into the recipe.
- Don't overmix: Mix the dough just until ingredients are combined to keep the cookies tender.
- Precise cutting: Use a sharp knife or cookie cutter for clean, even triangle shapes.
- Watch baking time carefully: Gluten-free cookies can burn quickly, so keep an eye on them and remove when edges are lightly golden.
- Frosting consistency: Add milk to powdered sugar gradually to achieve the perfect spreadable consistency.
- Decorating tip: Apply sprinkles immediately after frosting while it's still wet for best adherence.
- Storage: Store in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 15g
Protein: 1g
Fat: 6g
Saturated Fat: g
Cholesterol: 20mg
