The Best Cut-Out Sugar Cookies

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.


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.



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