I used a cheater method for the cookies. You can use any recipe for chocolate cookies. I chose to make mine with a gluten-free cake mix. Very simple. 6 ingredients. Bake. Go.
Here's the recipe for the cookies!
Gluten-Free Chocolate Cookies
1 package Betty Crocker's gluten free chocolate cake mix
1/2 cup softened butter
2 tbsp milk
1 tsp vanilla extract
1 tbsp water
Preheat oven to 350 C. In a large bowl combine all ingredients. Make sure the butter is super soft but not completely melted. Stir until the dough forms. It will be a little on the moist side, but this is way better than crumbly!
Scoop or roll dough into approx. 1 inch balls onto an ungreased baking sheet. (I put mine on my silicone baking mat from Epicure. NOTHING sticks to this. Its a wonderful tool that eliminates scraping the pan after baking, and its super easy to clean, just wipe off with soap and water!)
Flatten the dough with the bottom of a glass coated in icing sugar. This not only prevents the dough from sticking to the glass, but also created a bit of extra crunch and a crackle effect on the top of the cookies!
Bake for 10-13 minutes. Let cool on the baking sheet for a few minutes before transferring to a baking rack to cool.
Here is the recipe for the icing:
Super Royal Icing
1 1/2 c icing sugar
2 tbsp milk
2 tsp corn syrup
1/2 tsp vanilla or almond extract
14 drops colour of choice
In a medium bowl, mix all ingredients until icing is thick and smooth. It should not run off the spoon. If its too runny, add small amounts (1 tbsp at a time) of icing sugar until reaching desired consistency. A good way to test whether its thick enough is to spread a generous layer onto a cookie. The icing should not run off of the cookie or drip.
This icing hardens fast so its important to work quickly!
The boys got home from school just after the cookies cooled and they were so excited to decorate! Here are some pics of the decorating team...
These turned out great! Quick and easy (and topped with lots of love & sugar!). Enjoy!!