1. To make the cookie dough, whisk together the gluten-free 1:1 baking flour (affiliate link), almond flour, baking powder, and salt in a large bowl. Melt the butter in a medium bowl and allow it to slightly cool, then add the sugar, milk, yogurt, and vanilla. Stir to combine and then pour the mixture into the bowl with the flour.
2. Using a spatula, mix the dough together until a cookie dough forms and there’s no dry flour left. The cookie dough will be very soft. Form the cookie dough into a ball and wrap the dough in plastic wrap. Chill the dough in the refrigerator for at least 1 hour.
   * Don’t skip the chilling step! Chilled cookie dough helps the cookies to keep their shape in the oven as well as allowing for fluffier cookies.
3. When you’re ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Divide the cookie dough in half, wrapping one half back up in the plastic wrap and placing it back in the refrigerator while you work with the other half.
4. Lightly flour a large piece of parchment paper and a rolling pin, then place the cookie dough on top of the parchment paper and roll the cookie dough out until it is about 3/4 inch thick. Cut the dough into shapes with cookie cutters (I used a circle cookie cutter), or you can use a round drinking glass if you don’t have one!
   * If the dough is sticking to the rolling pin you can roll the dough out between two pieces of parchment paper.
5. Very carefully place the cookies on the parchment-lined baking sheets and bake the cookies in the oven for 8-10 minutes.
   * To help all of the cookies bake evenly and to avoid cracking, I suggest placing the baking sheets in the center of the baking rack in a horizontal direction.
6. The cookies will look very light and a bit under baked, but they will set up a bit as they cool so don’t over bake them to enjoy their super soft texture. Allow the cookies to cool completely before frosting.

Frosting

1. To make the frosting, add the softened butter to a mixing bowl and beat until smooth and creamy. Add the vanilla, ½ cup of powdered sugar at a time until the frosting is smooth and thick, and then add the milk. Lastly, add the pink pitaya powder until you achieve the desired color. If the frosting is too thick, add a splash more milk. If it’s too runny, add ¼ cup more powdered sugar at a time. You want the frosting thick but not so thick that it’s hard to spread (you might break the cookies).
2. Spread the frosting generously on each cookie, being careful to not break the cookies, and then add your favorite sprinkles!

Storage

These cookies might be even better the next day! I suggest keeping these cookies stored on your counter lightly covered, not in an airtight container, for the first day. If they are stored in an airtight container they will be too soft. After a day, you can store them in an airtight container on your counter.