Gluten Free Sugar Cookies
Gluten Free Sugar Cookies perfect for rolling out and gluten free cut out cookies. Our family uses these for gluten free Christmas Cookies but they are perfect for any occasion when you want to use cookie cutters to make cookies. First, make your dough, press into a flat oval shape, and wrap tightly in plastic warp. Next, make sure to properly chill the dough, don’t skip this step! The dough should be quite firm when you remove them from the fridge. I usually make mine the night before I want to bake them and let them chill overnight. When ready to roll out, make sure to dust you surface and dough generously before rolling out your dough to about 1/2 inch thickness. You can bake them right after cutting them out. However; if you want really crisp lines or if you are using detailed cookie cutters I always freeze my cut out cookies before baking. It only takes an our or so and makes a huge difference in keeping the shape you want. Highly recommend! Get the frosting and candies ready to decorate! Josie
2 3/4 cups Josie’s Best GF Muffin & More Mix
1 tsp baking powder
½ tsp salt
1 cup room temp butter (or DF butter alternative)
1 1/4 cup white sugar
2 tsp vanilla
Whisk together Muffin and More Mix, baking powder, and salt
Mix butter, sugar, eggs and vanilla well until creamy and fully incorporated.
Gently add the flour mixture to the wet ingredients and mix until just incorporated.
Press into a disc, wrap in plastic wrap (or large zip lock bag) and refrigerate for at least 3 hrs. or overnight. The dough should be quite stiff when it is cooled enough.
When ready to roll out, Preheat the oven to 325.
Generously dust a large piece of parchment in Muffin & More Mix (cornstarch works too!).
I like to use about ½ of the dough at a time. Generously dust both sides of the dough with Muffin & More Mix or cornstarch and roll out to about ½ inch thick. Use cookie cutters to cut out and repeat until your dough is gone!
Optional step I highly recommend! Freeze the cut out cookies for about 1 hour before baking. This will really help the cookies keep their shape and give you nice crisp lines!
When ready to bake: arrange cookies with at least 2 inches in between on a parchment lined cookie sheet and cook for about 12 mins until the edges are just barely turning brown.
Especially if you are using a dairy free butter these cookies need plenty of time to cool. They will set up and firm up quite a bit as they cool.
Makes about 2 dozen cookies.