Ingredients for Gluten Free Sugar Cookies
- Gluten Free Flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Unsalted Butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/4 cup milk
- Pure Vanilla Extract
- 1/2 teaspoon almond extract
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How to Make Gluten Free Sugar Cookies
- Whisk together 2 cups gluten-free flour blend, 1/2 teaspoon salt, and 1 teaspoon baking powder in a medium bowl.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar using an electric mixer until light and fluffy.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined.
- With the mixer running on low speed, add 2 large eggs, 1/4 cup milk, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract.
- Mix until the dough is smooth and well combined.
- Turn the dough out onto a lightly floured surface.
- Divide the dough in half and shape each half into a disc.
- Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour (or up to 3 days).
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to 1/8-inch thickness.
- Use cookie cutters to cut out desired shapes. Place cookies onto prepared baking sheets, leaving about 1 inch between each cookie.
- Repeat with the remaining dough.
- Bake for 10-12 minutes, or until the edges are lightly golden. Do not overbake; cookies should not brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
267g
Fat
100g
Carbs
22g
