Gluten-Free Sugar Cookies

 

It's Christmas time and it simply wouldn't be Christmas without decorated sugar cookies. Finding a gluten free sugar cookie recipe took some time and research. This one hits all the boxes - delicious, easy to decorate without breaking.  But, gluten free cooking requires a few extra steps to ensure success. The dough must be well chilled or else the cookies will not hold their shape.  After mixing the dough, it is wrapped and chilled for several hours. Then, after rolling and cutting out the cookies, the cookie sheet is placed in the refrigerator for 15 - 20 minutes to chill the dough again. Any dough scraps need to be chilled again. This simple extra step takes additional time, but the result is worth it.  

It is also important to note that different gluten free flour blends are made up of varying flour substitutes. This recipe was made with Bob's Red Mill Gluten Free 1-to-1 flour blend and the recipe was designed for this specific flour blend by Bob's Red Mill. Other gluten free flour may not give you the same outcome.

I frost the cookies with canned creamy vanilla frosting. Do your research, but most brands are gluten-free.

Also, check to ensure that your sprinkles and cookie decorations are also gluten free. Most sprinkles are made without gluten, but not all manufacturers can ensure no cross contamination with other gluten containing products. A little research will ensure your decorations are gluten free.

Ingredients

1 cup soft unsalted butter

1 1/4 cup white granulated sugar

1 large egg

1 tsp, vanilla

2 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking flour

1 tsp. Baking powder

1/4 tsp. salt

Instructions

In small bowl, combine flour, baking powder and salt.

In large bowl, mix butter and sugar until light and fluffy.  Add egg and vanilla extract and beat until well combined. Then, add flour  mixture and mix until well combined.

Shape dough into a ball, wrap in plastic wrap and chill for at least one hour. 

Preheat oven to 325 degree. Line baking sheets with parchment paper.

Remove dough from refrigerator. Place between two pieces of parchment paper and roll out to 1/8 inch thickness. Cut out desired shapes and place on prepared baking sheet.

Chill baking sheet with cut outs in refrigerator for 15 - 30 minutes.  (or chill dough after rolling but before cutting out cookies)

Bake until edges are golden brown, about 15 minutes, turning sheets half way through baking.

Let cool completely before decorating - about 20 minutes.