Making sweet memories with your love ones is even sweeter with this easy gluten-free cut-out sugar cookie recipe. They are easy to roll and comes out just as good as non gluten-free cookies.
CATEGORY
COOKIES
The Best Cut-Out Sugar Cookies
INGREDIENTS
3 cups Lorraine's Gluten-Free All Purpose Flour
2 teaspoons baking powder
1 cup granulated sugar
1 cup (2 sticks) salted butter, chilled
1 large egg
1½ teaspoons vanilla extract
1-2 tablespoons whole milk (add 1/2 tbs at a time)
Oven Temperature:
Preheat oven to 350ºF
Bake Time:
10-12 minutes or until bottom starts to brown.
In a medium bowl, combine the flour and baking powder. Mix until combined and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a hand mixer, combine the butter and sugar. Beat until light and fluffy. Add in the milk, egg, and vanilla extract. Beat until combined.
Slowly add in the flour mixture until a crumbly mixture forms. The dough should come together when pressed with your fingers. Turn the dough out onto a floured work-surface and knead with your hands until a smooth dough ball forms.
Using a rolling pin, roll out the dough to a ½-inch thick. Cut out shapes and place them on a parchment paper (or silicone mat) lined baking sheet. Place the cookies in the freezer for 5 minutes before baking to help prevent them from spreading. BAKE.
