Gluten-Free Sugar Cookies
Delightful gluten-free sugar cookies with crisp edges and soft, chewy centers, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 3/4 cups gluten-free all-purpose flour Use a high-quality blend.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Should be softened but not melted.
- 1 1/2 cups granulated sugar
- 1 each egg Can be substituted with a vegan egg replacement.
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, whisk together the gluten-free flour, baking soda, and salt.
- In a large bowl, cream the softened butter with the granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract.
- Gradually incorporate the dry mixture into the wet mixture, stirring gently until a dough forms.
- Roll out the dough on a floured surface to about 1/4 inch thick.
- Use cookie cutters to shape the dough and place cut-outs on a lined baking sheet.
Baking
- Bake in the preheated oven for 8-10 minutes, until edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
- Decorate as desired once completely cool.
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Notes
Store in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze.