sliced strawberries, green grapes, ripe kiwi, mango, mandarin oranges, blackberries, and blueberries
Instructions
Mini Sugar Cookie Instructions
With an electric stand mixer and the paddle attachment, or in a large bowl with handheld mixer, beat the coconut oil until creamy, scrapping down the sides and bottom of the bowl as needed. Add in the sugar and mix well.
Next add in the eggs, vanilla extract, and sour cream; combine.
Now add in the sweet white rice flour, xanthan gum, baking soda, baking powder, and salt. Mix and again scrap down the sides and bottom of the bowl as needed.
Once the dough is combined, place plastic wrap over the bowl and refrigerate for at least 2 hours or overnight.
Preheat oven to 425°F. Place parchment paper or baking mats in 2 baking sheet pans; set aside.
Divide the dough into 2 smaller balls; set one aside. Use more sweet rice flour to place under and on top of the dough as you roll it with a rolling pin, like you would a pie crust.
Roll out until the dough is ¼-inch thick. We make our sugar cookies a tad thicker, go with your preferred thickness and adjust the bake time.
Cut out the dough with the round cookie cutter. Roll up leftover scraps and roll the dough out again, continue until dough is used then repeat with the second dough ball.
Bake for 6 minutes. Remove the baking sheet from the oven to a cooling rack and they will continue to bake on the baking sheet. After 10 minutes place cookies on a cooling rack.
Prepare to frost with cream cheese or store in an airtight container on the countertop for 5-7 days.
Cream Cheese Frosting
Blend the cream cheese and butter with a mixer.
Sift in the powdered sugar, then add in the vanilla extract. Cream for 2 minutes or so, scraping down the sides and bottom of the bowl. Allow this mixture to thicken for 20 minutes or overnight in the refrigerator.
Evenly spread over each completely cooled cookie and add sliced fruit to the top.
Serve immediately. Cover and refrigerate any leftovers.