These classic, gluten-free sugar cookies are soft and sweet–exactly like you remember from your gluten-eating days. Decorate them with sprinkles or top them with whipped frosting, then share with the ones you love.
- 1 stick (1/2 cup) softened butter (I almost always use salted butter when I bake…gasp!)
- 1/2 cup granulated sugar, such as Zulka Morena Pure Cane Sugar (they sent me some to try and it’s awesome!)
- 1/4 cup powdered sugar
- 1 egg, room temp
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose gluten-free flour blend (mine is great, Trader Joe’s Brand is also fine)
- 1 teaspoon xanthan gum (omit if your flour blend already contains it)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- gluten-free sprinkles, for decoration
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, beat butter and sugars together until light and fluffy. Add egg and extracts and beat until evenly combined.
- In another small bowl, whisk together the flour, xanthan, baking powder and salt. Add to the butter/sugar mixture and beat until it comes together in large clumps.
- Turn dough out onto a square of parchment and knead together (using your hands) until a nice smooth ball of dough froms. It should only take a couple of turns. Cover dough with another sheet of parchment and roll out until it’s about 1/4 inch thick.
- Cut shapes out of the dough using cookie cutters and place cut shapes on the prepared baking pans.
- Decorate with sprinkles, then bake for about 10 minutes, rotating pans half way through baking so that they cook evenly.
- Cool completely on a rack, then store in a sealed container at room temperature.
Courtesy our friend Alison Needham, A Girl Defloured