How to Make Easter Pastel Sugar Cookies

• In your stand mixer, cream the softened butter and sugar for about 3 minutes until the mixture turns light and fluffy.
• Add in the milk, vanilla extract, almond extract, and large egg, mixing until all ingredients are well combined.
• Gradually mix in half of the Cup4Cup gluten-free flour on low speed.
• Cover the mixing bowl tightly with plastic wrap and chill the dough in the refrigerator for 1 ½ hours or in the freezer for about 45 minutes.
• While the dough chills, preheat your oven to 350°F and line your baking sheets with parchment paper.
• On a floured surface or silicone mat, roll out half the dough to about ¼-inch thickness.
• Use a square cookie cutter to cut out shapes from the rolled dough and place on the prepared baking sheet.
• Roll out the second half of the dough and cut out round cookies using a preferred cookie cutter.
• Place the baking sheet in the preheated oven and bake for 9 to 11 minutes or until the edges are lightly golden.
• Once baked, remove the cookies and let them cool on the sheets for about 5 minutes before transferring to a wire rack.
• In a bowl, mix 4 ounces of royal icing with 2 ¼ tablespoons of water using low speed, then mix for approximately 5 minutes for a smooth consistency.
• Once the cookies have cooled, brush them generously with royal icing.
• Carefully press the decorative wafer papers onto the iced cookies.
• Finally, dip the sides of the cookies into a bowl of sanding sugar.