A holiday must! Grab all the frosting and candies.. we had loads of fun decorating these sugar cookies! They taste delicious and are the perfect cookie to gift!

Servings 2 dozen cookies
Prep Time 15 minutes
Cook Time 12-14 minutes
Passive Time 1 hour


2 ¼ cups Josie’s Best GF Muffin & More Mix
½ tsp baking powder
½ tsp salt
1 cup room temp butter (or DF butter alternative)
1 cup white sugar
2 eggs
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!

Arrange cookies with at least 2 inches in between on a parchment lined cookie sheet and cook for about 10-12 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.

Review Roll-Out Gluten-free Sugar Cookies.

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