Mary berry Red Velvet Sugar Cookies

Author: Amy Duska

Recipe type: Dessert

• 1¾ cups gluten free all purpose flour blend
• 3 T cocoa powder, unsweetened
• 2 tsp cornstarch
• 1 tsp baking powder
• ½ tsp salt
• 4 T butter, softened
• ½ cup coconut oil
• 1 cup sugar
• 1 egg
• 1 egg white
• 2 tsp vanilla extract
• One tsp white vinegar (can substitute lemon juice)
• 1 T red food coloring

1. In a medium bowl, combine flour, cocoa powder, cornstarch, baking powder and salt with a fork and set aside
2. In a stand mixer, beat butter, coconut oil and sugar until well combined
3. Add the whole egg and beat until incorporated, scrape the side of bowl and add egg white beating until fully incorporated
4. Add vanilla extract, white vinegar and red food coloring and beat until well combined
5. Slowly add the dry mixture a third at a time, scraping the bowl after each addition
6. Place the dough into a bowl and cover with plastic wrap
7. Place in the refrigerator to chill for at least 2 hours or until ready to bake
8. Once you are ready to bake the cookies, preheat the oven to 375°
9. Take the dough out of the refrigerator and form 2 T balls. Slightly flatten the balls into disks
10. Place them onto a parchment lined baking sheet and bake for 10-12 minutes
11. After this, Remove from oven and transfer to a cooling rack
12. Now Let cookies cool completely before decorating with cream cheese frosting

Nutritional value does not include cream cheese frosting. These values are based on information found on the internet and are not guaranteed.

Serving size: 1 Calories: 86 Fat: 3g Saturated fat: 3g Unsaturated fat: 0g Carbohydrates: 14g Sugar: 6g Sodium: 124mg Fiber: 1g Protein: 2g Cholesterol: 9mg