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Sugar Cookies (Gluten-Free)



Cream together the butter and sugar until its a really light yellow (I use a stand mixer).
Add the egg and vanilla and mix until combined.
In a small bowl, whisk together the flour, salt and baking powder (and xanthan gum if using).
Add this dry mixture to the sugar and butter, half at a time, and mix well.
Scoop dough out onto a piece of plastic wrap and chill in the fridge for 20-30 minutes.
(This makes it easier to cut out shapes.
) Preheat oven to 350 F.
Flour your counter with tapioca starch and use half of the dough (put the rest back in plastic in the fridge.
) Roll out dough until its about an eighth of an inch to a quarter of an inch thick or so.
Dip a cookie cutter in some of the tapioca starch on the counter and cut out cookies.
Place cut cookies on a pan lined with either parchment paper or a non-stick baking sheet (like a Silpat) leaving an inch or so between them.
Bake at 350 F for 10-12 minutes or until lightly golden around the edges.
Repeat with the other half of the dough.
Let them cool completely before icing.