November 24, 2023
The Best Gluten Free Sugar Cookies
Prep time:
10 min
Cook time:
10 - 12 min
Total time:
25 min
The Best Gluten Free Sugar Cookies
Get ready to elevate your celebration game with our BEST Gluten Free Cut-Out Sugar Cookies recipe, a heavenly creation made effortlessly with Hand + Heart Gluten Free All Purpose Flour (1 to 1). These cookies aren’t just sturdy enough to hold various shapes; they’re also tender, buttery, and downright decadent.
A cookie that’s so easy to make, it comes together in no time, becoming the only recipe you’ll reach for when crafting your celebration cookies. The secret to its success lies in our gluten free flour, ensuring there’s no gritty texture – just pure, melt-in-your-mouth goodness.
Whether you’re creating stars, hearts, or festive shapes, these cookies maintain their integrity, making them the perfect canvas for your cookie decorating dreams. The versatility of our gluten free All Purpose Flour makes this recipe a game-changer for all your gluten free celebration needs.
So, say goodbye to the days of settling for subpar gluten-free cookies. Our Gluten-Free Cut-Out Sugar Cookies with Hand + Heart Gluten Free All Purpose Flour (1 to 1) are here to redefine your expectations, offering a delightful combination of ease, taste, and texture. Get ready to impress with cookies that are not just gluten free but the best you’ve ever worked with and tasted!
The Best Gluten Free Sugar Cookies
Prep time:
10 min
Cook time:
10 - 12 min
Total time:
25 min
Yield:
varies
Author:
made by hand, from the heart
Ingredients
- 3 cups Hand + Heart Gluten Free All Purpose Flour (1 to 1)
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 1 cup (2 sticks) salted butter, chilled
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1-2 tablespoons whole milk (add 1/2 tablespoon at a time)
Instructions
- Preheat oven to 350ºF.
- In a medium bowl, combine the gluten free flour and baking powder. Mix until combined and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a hand mixer, combine the butter and sugar. Beat until light and fluffy. Add in the milk, egg, and vanilla extract. Beat until combined.
- Slowly add in the flour mixture until a crumbly mixture forms. The dough should come together when pressed with your fingers. Turn the dough out onto a floured work-surface or silicone kneading mat and knead with your hands until a smooth dough ball forms.
- Using a rolling pin, roll out the dough to a 1/2-inch thick. Cut out shapes and place them on a parchment paper (or silicone mat) lined baking sheet. Place the cookies in the freezer for 5 minutes before baking to help prevent them from spreading.
- Bake for 10 – 12 minutes until set. The edges will be slightly toasted but not dark brown.
- Let the cookies cook on the baking pan for at least 10 minutes before transferring to cooling rack.
- Cool completely before decorating.
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