Description
Um, ok, the traditional sugar cookies but with a gluten free flour blend. So good and festive.
Ingredients
Scale
- 1 cup sugar
- 1/2 cup salted butter, room temperature
- 1 large egg
- 1 tablespoon milk
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups gluten free flour blend (I used Pamela’s), plus more for rolling out the dough
Instructions
- In the bowl of a stand mixer, add the sugar and butter. Whip on medium for 2 minutes. Scrap down the sides half way through to fully incorporate the sugar and butter together.
- Add in the egg, milk and vanilla extract. Mix on low for 20 seconds.
- Add in the salt and gluten free flour blend. Mix on low until everything is fully incorporated and no flour is showing. Scrapping down the sides and mixing from the bottom with a rubber spatula helps.
- Place the prepared cookie dough on a sheet of parchment paper and fold up to cover the dough. Refrigerate for 1 hour.
- When ready to roll out the dough, preheat your oven to 350F.
- Remove the dough from your refrigerator. Cut 1/3 of it and place it on a clean countertop with a dusting of flour. Roll out until it is about 1/4 inch thick. Cut the cookies out in whatever shapes you desire and place on a baking sheet tray that is lined with parchment paper.
- Bake for 4 minutes. Turn the baking sheet tray around and bake for another 3-4 minutes. Watch the cookies carefully so they don’t brown up too much. Remove from your oven when the edges start to brown slightly. Let them cool for 1 minute and then carefully transfer them to a cooling rack. Let cool completely before frosting.
- Prep Time: 10
- Cook Time: 8
- Category: cookies
- Method: oven
- Cuisine: dessert