Sadly, this is full gluten and real butter. I have not ever found a gluten free sugar cookie recipe that rivals the real thing. If you have one, please share! What I do love about this recipe is that it is perfect for cut cookies. A good dough needs to hold it’s shape when it bakes. This is my fool-proof recipe for Christmas cookies, wedding favors and more.
INGREDIENTS:
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 2 teaspoons of vanilla extract
- 1 tablespoon milk
INSTRUCTIONS:
- Pre-heat oven to 350
- Sift together flour, baking powder, and salt. Set aside.
- Place butter and sugar in large bowl of electric stand mixer ( I love my Kitchen Aid) and beat until light in color.
- Add egg , extract, milk and beat to combine.
- Mixer on low speed, gradually adding the flour. Beat until mixture begins to “ball”. The mixture will be a bit “dry”. Look for something in between pasta dough and cookie dough.
- Divide the dough in half, wrap in saran wrap, and refrigerate for 2 hours. This will help the cookies cut cleaner and keep their shape when they bake.
- Roll dough out on a floured surface. For sugar cookies I like to use powdered sugar to enhance the sweetness and avoid making them too crumbly.
- Cut with a cutter (metal preferably like these).
- Bake for 8-10 minutes until they begin to brown around the edges. Tip” parchment paper keeps these delicate cookies from sticking.
- Allow to cool for 2 minutes and then carefully transfer to a rack for cooling.
- When completely cooled, decorate with royale icing.
redstovediaries 