No Fail Gluten-Free Sugar Cookies (Cut Out) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup (200 g) granulated sugar
▢½ cup (113 g) unsalted butter, softened
▢1 large egg, room temperature
▢1 tablespoon milk (or dairy-free)
▢2 teaspoons vanilla extract, (or 1 tsp. almond extract + 1 tsp. vanilla)
▢¼ teaspoon salt, (omit if butter is salted)
▢2 cups (292 g) gluten-free all purpose flour, (Cup4Cup all purpose gluten-free flour highly recommended)
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Directions: |
Directions:In a large bowl cream together the sugar and butter until very light and fluffy. This should take about 3 minutes for mixture to be fully creamed.
1 cup (200 g) granulated sugar,½ cup (113 g) unsalted butter
Add the egg, milk, vanilla, and salt to the butter / sugar mixture. Beat again until very well combined. It may look separated and curdled at first, but as it beats longer it will blend together smoothly.
1 large egg,1 tablespoon milk (or dairy-free),2 teaspoons vanilla extract,¼ teaspoon salt
Add the flour and beat at low speed until combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or freeze for 30 minutes. The dough should be very cold throughout.
2 cups (292 g) gluten-free all purpose flour
Preheat the oven to 350°F. Line baking sheets with parchment paper for best results. Otherwise, leave baking sheets ungreased. Set aside.
Sprinkle gluten-free flour onto a rolling surface or silicone mat. Use half the cold dough and roll out to about 1/4" thickness. Cut out the dough with cookie cutters and use a spatula to transfer the cut out cookies to prepared baking sheets. Repeat with all the remaining dough. TIP: If you plan on baking the cookies at the same time, store the baking sheets with cut out cookies in the refrigerator until ready to bake. Warmed dough spreads more during baking.
Bake for 10-12 minutes, or until cookies are set. Let the cookies cool 5 minutes on the baking sheets before transferring to wire racks to cool completely. After cookies have cooled, decorate with my favorite sugar cookie icing. Store in airtight container up to 3 days. |
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:1 hour, 30 minutes |
Personal
Notes: |
Personal
Notes: The dough can be made up to 1 day ahead of time and store covered in the refrigerator.
Make sure the dough is very cold before cutting out the cookies. This helps them hold their shape during baking.
If you plan on cutting out all the cookies first, store the baking sheets holding pre-baked gluten free cookies in the refrigerator until ready to bake.
For quicker chilling freeze the dough for 30 minutes. Remove from the freezer before the dough freezes completely.
For dairy-free cookies, replace the butter with vegan butter sticks and the milk with a non-dairy substitute. The recommended flour, Cup4Cup, does contain milk powder so you will have to use an alternative all purpose GF flour blend.
Freezing Gluten-Free Cookies
Freezing Baked Sugar Cookies:
Make gluten-free sugar cookie recipe as directed, cooling completely. Cookies may be frozen either unfrosted or with frosting.
If cookies are frosted, make sure the icing has set before stacking. Place cookies in a large airtight container, wrap the container with plastic wrap, and freeze up to 2 months.
Allow cookies to thaw one hour at room temperature before frosting or serving.
Freezing Unbaked Sugar Cookies:
Prepare the cut out cookie dough as directed. When it is time to chill the dough, transfer it to a freezer ziplock bag, squeezing out any excess air. Freeze up to 2 months. Thaw in the refrigerator overnight before rolling and cutting out.
Alternatively, roll out the cookie dough and cut out cookies as directed. Place cookies on parchment paper lined baking sheets and transfer baking pans to freezer.
Once the cookies have hardened, carefully remove them from the parchment and stack in freezer ziplock bags. Freeze, laying flat, up to 2 months. When ready to bake, transfer back to lined baking sheets. Bake from frozen, adding 2-3 minutes to baking time.
Ways to Use Cookie Dough
Drop Sugar Cookies – Shape into 1 inch balls and roll dough in sugar. Flatten slightly with glass bottom and bake as directed.
Jam Thumbprints – Roll sugar cookie dough into 1 inch balls and place on parchment paper lined baking sheets. Use thumb to make a well in center of each ball. Fill with small spoonful of jam and bake for 10-11 minutes.
Fruit Cookie Pizza – Press dough onto a pizza pan lined with parchment paper. Bake 13-15 minutes and cool completely. Frost with cream cheese icing and decorate with fresh fruit.
Peanut Butter Cookie Cups – Roll dough into 1 inch balls and place in mini muffin tins with liners. Press in a miniature Reese Peanut Butter Cup and bake 9-11 minutes.
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