Roll Out Sugar Cookies
Prep time
Cook time
Total time
A holiday classic, this is a family recipe adapted to be gluten-free and is a real treat! The cookies are light and crisp with a subtle butter flavor and not too sweet, despite being slightly over-decorated by my elves! Dough halves well too.
Author: Healthy Gluten-Free Family
Recipe type: Bakery, Cookies, Dessert, Holidays
Cuisine: Gluten-Free, Vegan optional
Serves: 6-7 dozen cookies
Ingredients
- 1 cup butter (I like to use 1 stick salted, 1 stick unsalted)
- 1½ cup sugar
- 2 teaspoon vanilla
- 2 teaspoon milk
- 2 eggs, slightly beaten
- 3 cups gluten-free all purpose flour with xanthan gum, then 1½ cup more gluten-free flour (I use GF Jules - affiliate)
- 2 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Cream the butter until light and fluffy.
Make the dough
- Add the sugar and mix very well with the butter.
- Add the vanilla and milk, the 2 eggs and blend well.
- Sift together the 3 cups of flour, baking powder and salt and then add to the above mixture, beating well after each addition. (Rather than sifting, I just place in a bowl and mix with a pastry cutter).
- Add 1½ cup more sifted flour or less as needed. The idea is that it should be stiff enough to roll.
- Chill (at least 1 hour - I usually make the day before and then take it out to almost room temp so that it is easy to roll)
Roll, decorate and bake!
- Preheat oven to 375 degrees F and line baking sheets with parchment paper. (You will need many baking sheets and probably reuse some)
- In batches, use a rolling pin to roll dough to about ⅛ inch thick.
- Use cookie cutters of your choice to cut out shapes and place on baking sheets. Sprinkle with colored sugar.
- Bake for 8-10 minutes or until set, but not browning.
- Let cool and enjoy!
- Store in air tight container for several weeks. Cookies freeze well.
Note: Recipe can be cut in half.
