These super easy to make Gluten Free Sugar Cookies with Almond Buttercream Frosting & Sprinkles start with a cookie mix and are absolutely delicious!

When my savvy friend Leigh Ann posted a picture of these Gluten Free Sugar Cookies with Almond Buttercream Frosting & Sprinkles on FB, I immediately messaged her for the recipe. Leigh Ann is the BEST cook EVER, and everything she makes is literally amazing. These cookies are no exception!

I messaged Leigh Ann for the recipe, and she gave me these tips. I’ll share them with the actual FB message below.

I bought the Immaculate cookie mix and assorted sprinkles, and I made the dough and froze it that night. The next morning, I baked and decorated the cookies.  They truly are as Leigh Ann described them, “like fluffy clouds!”

These could be made using any sugar cookies mix for those who aren’t GF; however, these are yummy enough to enjoy even for those who don’t have to follow a GF diet.

Make Ahead: The dough should be frozen at least 30 minutes before baking, so these really are a good make ahead cookie recipe. Dough balls could be made weeks ahead and frozen in a freezer ziploc. I make all of my cookies from frozen dough; they just look, taste, and bake up better in my experience.

Cookie Scoop: You must have a good cookie scoop for these or any good cookie recipe. I’ve had many break under the weight of dough, but this OXO has never failed me. I have the small and medium and use them every time I make cookie dough.

Buttercream Frosting. This buttercream is the best I’ve ever made or eaten. It makes WAY more than you’ll use for these cookies, so doubling the cookies or baking a cake while the frosting is made might be a good idea. The photo below shows the amount of almond buttercream you’ll get with the recipe; it is a ton!!!

I found the decorating part a bit messy and difficult, but my decorating skills are minimal. I used sprinkles, beads, and gold sugar; the beads look the best. I bought mine at Wal-Mart for way less than grocery store sprinkles.

Serving Pieces: Even though my decorating skills are sub-par, beautiful serving pieces save the day for me! I link below to the pieces I used in this post. Scroll through arrows to see each image.

If you make these Gluten Free Sugar Cookies with Almond Buttercream & Sprinkles, please leave your thoughts in the comments! As always, thanks so much for stopping by! Have a joyful, blessed, and savvy day!!!

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Gluten Free Sugar Cookies with Almond Buttercream & Sprinkles

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Ingredients

• SUGAR COOKIES:
• 1 Immaculate GF Classic Sugar Cookie Mix
• Ingredients specified on Sugar Cookie Mix (butter, water & egg)
• 1 TB almond extract
• ALMOND BUTTERCREAM:
• 1/2 cup (1 stick) butter, softened
• 1/2 cup shortening
• 1 1/2 pounds Confectioner's sugar
• 1/3 cup water
• 1 tsp almond extract (or to taste)

Instructions

1. SUGAR COOKIES:
2. Mix cookie dough per instructions on box, adding 1 TB almond extract.
3. Scoop dough into small balls onto parchment paper covered cookie sheet.
4. Freeze at least 30 minutes to overnight (wrap in freezer bag if longer than overnight).
5. Bake frozen dough balls at 350 degrees for 10 minutes or until just set.
6. Allow to cool before frosting.
7. ALMOND BUTTERCREAM:
8. Place butter, shortening, powdered sugar, water & extract in mixer bowl.
9. Beat on medium speed for ten minutes.
10. Spread between cookies.
11. Dip edges of cookies in sprinkles.

Nutrition Information

Serving Size 1
Amount Per Serving Calories 3734Total Fat 155gSaturated Fat 58gCholesterol 169mgSodium 441mgCarbohydrates 682gSugar 680g