Rating: 5 Pugs
Delicious Gluten Free Sugar Cookies
1 cup sugar
1/2 cup softened butter
1 large egg
1 tbsp. milk
1-1/2 tsp. pure vanilla extract
1/4 tsp. salt
2 cups Presidents Choice gluten free all-purpose flour or your preferred brand*
*pick a gluten free flour that already has xanthium gum in it or they won’t hold together. I like the PC flour because it doesn’t have rice four in it. I find rice flour to have a grainy texture.
Cream butter and sugar with an electric mixer in a large bowl. Add in the egg, milk, vanilla, and salt. Blend until mixed well. Add in flour and mix until it forms a soft dough. Cover and chill in the refrigerator for one hour.
Preheat oven to 350F
Line your baking sheet with parchment paper
Lightly dust your surface and rolling pin with flour and roll out your dough. I aim for 1/4 inch thick, but whatever happens, happens in my kitchen. Select your favourite cookie cutters, cut out the dough and place them on the lined baking sheet.
Bake for 12 to 20 minutes, depending on thickness. They should be golden brown on the bottom of the cookie. I tend to make mine thinner than 1/4 of an inch so I get more cookies out of each batch:) Let cool completely before decorating.
I tend to over-bake gluten free cookies. This is because I keep looking for the golden brown colour I used to see when I baked with gluten. You just don’t get the same colour using gluten free ingredients, so keep a close eye on them and don’t be an over-baker, like me!
You can store them in an airtight container for 5 days. I make mine ahead of time for the holidays so I just put them in the freezer, separating the layers with waxed paper. Click here for my recipe for Royal Icing!
They look pretty yummy
You ate them, so they must be.
I admit it. I thought they were dog cookies. Now that I one they aren’t, glad to have the recipe!
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