Gluten Free Sugar Cookies

Jessica at Gluten Free Boston

A great gluten free treat that is fluffy, soft and sweet, for the holidays or anytime!

Time

Prep: 10 Minutes

Refrigerate Dough: 1 hour (to 24 hours)

Cut & Bake: 20 Minutes

Prep

  1. In a large bowl, cream the sugar and butter at medium speed.
  2. Add the egg, water, vanilla, salt, and cinnamon (if using). Blend until mixed well.
  3. Add the flour and mix at low speed until well combined.
  4. Cover and refrigerate for at least 1 hour and up to 24 hours.

Ingredients

  • 1 cup sugar
  • ½ cup butter, softened
  • 1 large Pete & Gerry’s Organic egg
  • 1 tablespoon milk
  • 1½ teaspoons vanilla
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon (optional)
  • 2 cups gluten-free all-purpose flour + more for rolling/dusting

Directions

  1. Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
  2. Roll out the dough onto a lightly floured surface, about ¼-inch thick.
  3. Cut out the dough with selected cookie cutters, and place the cookies on the baking sheet. Make sure the cookies are not touching.
  4. Reform and roll out the scrap dough, then continue cutting more cookies.
  5. Bake for 10 to 12 minutes. Remove from the oven, and let the cookies cool for 5 minutes on the cookie sheet before removing them to a cooling rack. Cool completely before decorating.
  6. Store in an airtight container for up to 5 days.