Side Pannel
Easy Gluten Free Sugar Cookies
Easy Gluten Free Sugar Cookies
- Recipe Submitted by Absinthe on 09/09/2014
Category: Holiday, Cookies
Ingredients List
- 2 cups all purpose gluten free flour (I recommend XO Baking Co Gluten Free All Purpose Flour Blend, Jules Gluten Free, or Glutino Gluten Free Pantry All-Purpose Flour)
- 3/4 Teaspoon Baking Powder
- 1/4 teaspoon salt
- 1/2 cup fine granulated sugar
- 4 tablespoons powdered sugar (confectioners sugar)
- 8 tablespoons unsalted butter (this should be at room temperature)
- 1 teaspoon xanthan gum- If your flour blend already contains xanthan or guar gum then do not add.
- 1 large egg, beaten (this should be at room temperature)
- 1/2 teaspoon pure vanilla extract
Directions
1. Preheat oven to 350°.
2. Mix all the dry ingredients and blend until well combined. Add egg, butter and vanilla and stir until dough is well blended and thick.
3. Take large amount of dough and shape dough into a ball. Roll out your dough onto parchment paper and roll until dough is about â…“ of an inch thick.
4. Use a cookie cutter cut out dough and place them onto cookie sheet, with parchment paper, leaving about 1 inch between cookies. I dusted some sugar on top at this point for the ones I didn't plan to frost.
5. Reform and roll out scrap dough. Cut out more cookies into desired shapes.
6. Bake for about 9-11 minutes until set. Allow cookies to cool on baking sheet until set then transfer onto a cooling rack, approximately five minutes.
7. Edges may be slightly golden brown. Once cooled these can be frosted with fun colors or for the holidays! Store in an airtight container and enjoy!
2. Mix all the dry ingredients and blend until well combined. Add egg, butter and vanilla and stir until dough is well blended and thick.
3. Take large amount of dough and shape dough into a ball. Roll out your dough onto parchment paper and roll until dough is about â…“ of an inch thick.
4. Use a cookie cutter cut out dough and place them onto cookie sheet, with parchment paper, leaving about 1 inch between cookies. I dusted some sugar on top at this point for the ones I didn't plan to frost.
5. Reform and roll out scrap dough. Cut out more cookies into desired shapes.
6. Bake for about 9-11 minutes until set. Allow cookies to cool on baking sheet until set then transfer onto a cooling rack, approximately five minutes.
7. Edges may be slightly golden brown. Once cooled these can be frosted with fun colors or for the holidays! Store in an airtight container and enjoy!
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