To color the sugar icing in different hues use: turmeric for yellow, chlorophyll for green and beet juice or grape juice for pink or lavender. Gradually add very small amounts of these ingredients until desired color. Sparkly sugar on top of icing is optional. If you want lighter-colored cookies use white sugar rather than coconut sugar.
Ingredients
For the cookies
¾ cup of white sorghum flour
¾ cup brown rice flour
½ cup white rice flour
¾ cup tapioca starch
1½ teaspoons xanthan gum
1 teaspoon baking powder
½ teaspoon salt
1¾ sticks (14 tablespoons) of non-dairy butter spread like Earth Balance
¾ cups coconut sugar
1 teaspoon pure vanilla extract
1 tablespoon flaxseed meal mixed with 2 tablespoons of water
For the sugar icing
2 cups confectioner's sugar
2 tablespoons soy, almond or rice milk plus extra for consistency
1 teaspoon pure vanilla extract
Instructions
For the cookies
Set oven rack to middle position and preheat oven to 350F
Line two baking sheets with parchment paper
In a large mixing bowl whisk together sorghum, brown rice and white flours
Whisk in tapioca starch, xanthan gum, baking powder and salt
In a separate bowl and with an electric mixer, mix together butter, sugar, vanilla and flaxseed meal on low-speed for 2 minutes
Add sugar and butter mixture to dry ingredients and mix together until dough forms
Dust countertop or rolling mat with flour
Roll out dough to about an ⅛ of an inch in thickness
Cut shapes with cookie cutters and place on baking sheet
Bake for 12-14 minutes or until cookies are a light golden brown
Place cookies on drying rack until completely cool
Makes 24 to 27 cookies
For the sugar icing
In a medium mixing bowl combine sugar, vanilla and milk
Divide mixture into three different bowls and add desired colorings to each
Add more milk if needed until you have a spreadable paste
With a knife or icing utensil spread a thin layer of icing on cookies alternating colors
Place cookies on drying rack and sprinkle with colored sugar (optional)
Let icing harden and serve
Cookie recipe and icing adapted from Living Without Dec/Jan 2012/2013 Issue from Beth Hillson (glutenfreemakeovers.com). Base for sugar icing recipe is close to verbatim, except I have changed name to icing in lieu of glaze and added colors.
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/03/19/spring-holiday-cookies/