This recipe was created on a snowy day, when baking powder was in short supply and the roads were full of ice. Using only three ingredients – eggs, Better Batter Flour and Better Batter Brownie Mix – this recipe results in beautiful, tender cookies that hold up well for icing. You may make these large or small – be sure to adjust cooking time! For a great Valentine’s treat, cut out with heart shapes and ice with sweetheart messages or Valentine designs.

1 box (20oz) Better Batter Gluten Free Fudge Brownie Mix

3 large eggs

1 c (4oz or 113g) Better Batter Gluten Free Flour, plus more for rolling.

Preheat oven to 350 degrees, and line 2 cookie sheets with parchment paper.

In the bowl of your mixer, combine brownie mix, eggs, and gluten free flour. Beat on high speed until well combined and dough leaves sides of bowl. Turn out onto a floured surface and dust all sides liberally with Better Batter Gluten Free Flour.

Roll dough out to 1/8 to 1/4 inch – the thicker you roll the cookies, the more cake-like they will be and the thinner you roll them the sturdier they will be. We rolled the cookies out to 1/8 inch. Cut with the cookie cutter of your choice – you should get 12-18 4 inch cookies, or 24-36 2 inch cookies.

Place gently on parchment paper, leaving a small space between each cookie. Bake in preheated oven for 8-12 minutes, depending on the size of your cookies, or until slightly puffed and lightly cracked on top. Remove from oven and allow to cool on parchment sheets. The cookies will collapse.

Allow to cool COMPLETELY before removing from parchment gently and decorating. The cookies will continue to firm up as they cool, so for decorating purposes a cold cookie is best.

Makes between 1 and 4 dozen, depending on size of cookie.