My Gluten-Free Sugar Cookies recipe tastes just like a traditional sugar cookie — buttery, rich, and sweet — just minus the gluten! Perfect for the holidays.
- 1 cup (8oz/225g) sugar
- 3/4 cup (6oz/170g) butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups (12 1/2oz/355g) gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
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In a large bowl, using a whisk or hand mixer, cream together the butter and sugar.
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Next, add the vanilla and the eggs then mix until combined.
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Add the flour, baking powder, and salt and mix until a dough is formed. Please note this will be a very soft dough.
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Wrap the dough into a 2-inch log and allow to chill for a minimum of 6 hours to over night. It can also be frozen at this stage fro up to 6 weeks.
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Preheat your oven to 325°F (160°C) then line 2 cookie sheets with parchment paper, set aside.
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Remove the log of chilled dough from the fridge and generously roll in sugar.
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Slice into 1/4 inch thick discs then arrange them on the cookie sheet about 1/2 inch apart.
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Bake the cookies for 18-20 minutes or until crisp and very slightly golden around the edges. Transfer the cookies to a wire rack to cool completely, then enjoy!
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Cover and store the cookies in an airtight container at room temperature for up to 4 days.