Frosted Sugar Cookies – Christmas

This recipe provides all the yumminess of a cutout sugar cookie without all the rolling and cutting.  The cookie has a low amount of sugar which complements the sweetness in the frosting.  Decorating possibilities are endless.  This batch received red decorator sugar, white candy snowflakes, peppermint bark crumbles and white decorator sprinkles.

Frosted Sugar Cookies – Christmas
Ingredients – Cookies
3 cups       White Spelt Flour or flour of your choice
1 tsp           Baking powder
1 tsp           Salt
1 1/2 tsp     Baking soda
3/4 cup       Sugar
2 tsp           Pure Vanilla Extract
1/3 cup       Unsweetened Almond Milk or milk of your choice
1 cup          Earth Balance or Butter, melted
Ingredients – Frosting
1/4 cup       Earth Balance or Butter, softened
1 1/2 cup    Powdered Sugar 
1 tsp            Pure Vanilla Extract
1-2 Tbsp    Unsweetened Almond Milk or milk of your choice
Directions – Cookies
Preheat oven to 325 degrees.
Prepare cookie sheets by spraying with PAM or lining with parchment paper
Combine dry ingredients and mix well.
In a separate bowl combine melted butter, vanilla and milk.
Pour dry ingredients into wet and mix well.
Chill dough for 30 minutes in refrigerator.
Form dough into small balls and place on prepared pans two inches apart.  (Tip:  I like to use a small cookie scoop)
Bake for 9-11  minutes.  Cookies may appear undone but they will firm up as they cool.
Cool completely and decorate with frosting and toppings, as desired.
Cream the softened butter in mixer
Add vanilla extract
Add 1/2 cup of powdered sugar
Add milk
Continue with the rest of sugar until you reach the consistency you desire. If too thin – add more sugar.  
Beat until smooth.