Gluten Free Sugar Cookies

Honestly, these Gluten Free Sugar Cookies are As Good As Gluten! They taste exactly the way a sugar cookie should taste - sweet and buttery. The texture is also perfect - tender and flaky.

I was overjoyed making these sugar cookies yesterday because these cookies are made like, look like, and taste like REAL sugar cookies!! Not only did the recipe turn out the very first time, but the dough was easy to roll out. My biggest fear was that the dough would be sticky and impossible to roll out, as gluten free doughs often are. I had a huge smile on my face as I easily rolled out the dough and cut used cookie cutters to make cute heart shapes.

I haven't had a sugar cookie in years, but when these gluten free sugar cookies came out of the oven I was anxious to try one. I patiently waited the appropriate time length to let them cool and was overjoyed again when I took my first bite. They taste just like I remember and have no funky gluten free after-taste! My husband put his seal of approval on these cookies too and confirmed they are As Good As Gluten.

Gluten Free Sugar Cookies
Ingredients:
·½ cup butter, softened
·1 cup granulated sugar
·1 egg
·1 tsp pure Mexican vanilla
·1⅓ cup gluten free all-purpose flour blend (I used the blend from Bob's Red Mill)
·½ tsp xanthan gum
·½ tsp baking powder
·½ tsp cream of tarter
·½ tsp salt
·Powdered sugar for rolling cookie dough out
·Sprinkles, optional

Directions:
In a stand mixer, cream together butter and sugar until smooth. Add egg and vanilla; mix well. In a medium bowl, sift together flour, xanthan gum, baking powder, cream of tarter, and salt. While mixing on medium speed, gradually add dry ingredient mixture to creamed mixture. Chill dough in the fridge for 1 hour.

Preheat oven to 375˚. On a surface dusted with powdered sugar, roll chilled cookie dough out to about ¼ - ½ inch thickness. Cut into desired shape. Place on an ungreased cookie sheet and sprinkle the tops with sprinkles. Bake for 7-9 minutes until cookies are lightly browned on the edges. Let cool on the cookie sheet for 20 minutes; then remove to a cooling rack.

Yield: Approximately 24 cookies


I've also shared this recipe on: Go Ahead Honey it's Gluten Free, This Week's Craving, Slightly Indugent Tuesday, Gluten Free Wednesdays