It’s cookie season again. This time I have decided to start early, trying to get a head start on the recipes that will be just right for this year’s holiday baking. I can’t even tell you how many sugar cookies I have made to get the perfect consistency. This recipe calls specifically for Cup4Cup gluten-free flour. Any other type will yield in different results because each flour blend is different.
The texture of these cookies are soft, held their shape and not crumbly at all. I just couldn’t get enough and ended up having to hide a few from my kids so I could enjoy with my morning cup of coffee. They were frosted with a simple royal frosting but also tasted great on their own. This is the last rolled sugar cookie recipe I will ever need.
Gluten-free Rolled Sugar Cookies
After baking countless batches of gluten-free sugar cookies for Thanksgiving, this ended up being the recipe that was just right.
235 grams of Cup4Cup flour
100 grams of sugar
15 grams of cornstarch
1/2 cup of unsalted butter, at room temperature
1 large egg, at room temperature
1 tsp vanilla extract
1 tsp almond extract
¼ tsp. of salt
- Preheat oven to 375° F.
- Whip 100 grams of sugar and 1 stick of unsalted butter, softened in a stand mixer.
- Add in 1 large egg at room temperature, 1 tsp of vanilla and 1 tsp almond extract. Continue to whip until fully incorporated. Turn off mixer.
- Add 235 grams of Cup4Cup gluten free flour, 15 grams of cornstarch and 1/4 tsp salt. Mix slowly until dough comes together.
- Flatten dough in between plastic wrap and refrigerate for an hour before rolling out to 1/4 inch and cutting your shapes.
- Place on a cookie sheet lined with parchment paper. Placed the cookie sheet in the freezer for a few minutes before baking to help them hold their shape.
- Bake for 8 minutes, being careful not to overcook. Allow to cool for a few minutes before moving to a cooling rack.
- Decorate with royal frosting or pre-made cookie frostings.