Prep Time40m
Cook Time 7m
Ready Time 50m
Yield 4 dozen (3-inch) cookies


1 cup vegetable shortening

1 1/2 cups granulated sugar

1/2 cup firmly packed brown sugar

2 tablespoons milk

3 large eggs, lightly beaten

1 teaspoon vanilla extract

4 cups Pillsbury BEST Multi-Purpose Gluten Free Flour Blend

1 1/2 teaspoons baking soda

1 1/2 teaspoons cream of tartar

1 teaspoon salt

2 tubs Pillsbury Creamy Supreme® Vanilla Flavored Frosting

Colored sugar and decorator sprinkles


Step 1

COMBINE shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.

Step 2

COMBINE flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended.

Step 3

HEAT oven to 350°F.

Step 4

ROLL out 1⁄3 of dough at a time to about 1⁄4-inch thickness on floured surface. Place remaining dough in reseable plastic bag. Chill until ready to use. Cut out with cookie cutters. Place 2 inches
apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled.

Step 5

BAKE 7 to 9 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack. Decorate as desired.

Nutritional Information Per Serving

Serving Size (1 of 48 cookies; 1/48 of recipe), Calories 200 (Calories from Fat 70), Total Fat 8g (Saturated Fat 3g, Trans Fat g), Cholesterol 10mg, Sodium 135mg, Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 21g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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