Gluten Free Sugar Cookies

A gluten-free twist on a classic cookie for Santa

Yield: I get a different number of cookies every time because it depends on the size of your cookie cutters! This time I got 20 cookies.

You will need:

  • 1 cup butter (unsalted, room temperature)
  • 1 cup sugar
  • 2 & 1/2 cups King Arthur Gluten Free Measure for Measure Flour
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • optional: 1/4 cup holiday sprinkles

Tips:

Adding sprinkles to the dough can eliminate the need to frost the sugar cookies! For candy cane shaped cookies I use red sprinkles, for snowflakes maybe blue sprinkles, and green sprinkles for Christmas trees. Also, using a stand mixer can ensure that all the ingredients will be evenly mixed. However, this recipe does not require one!

Directions:

  • Preheat the oven to 350 degrees and line a sheet pan with parchment paper (or grease lightly with butter).
  • In one large bowl, add butter and sugar. Cream the mixture on medium setting.
  • Add egg and vanilla to the bowl and mix on low to combine.
  • Add flour, baking powder, and salt to the bowl. Mix on low to prevent making a mess until the ingredients are combined. The dough should start to resemble a ball.
  • If you are adding sprinkles, I suggest hand mixing them into the ball of sugar cookie dough.
  • Chill the dough in the refrigerator for at least 30 minutes (I chill mine for 1-2 hours). This will keep the cookies from spreading out while baking.
  • Flour the surface you plan on rolling the dough on. Flour the rolling pin as well. I always keep flour nearby in case I need more if the dough is sticky.
  • Roll out the dough to be about 1/4 inch thick so they will bake evenly through in the oven.
  • Cut out the cookies using your favorite cookie cutters.
  • Place the cut cookies on the sheet pan about 2 inches apart and bake in the oven for 8-10 minutes, just before they start to turn golden brown.
  • Let cool for 5-10 minutes, enjoy!

Decorating tips:

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