- Yield: 24
- Prep Time: 20 minutes
- Cook Time: 10-14 minutes
Nutrition facts (per portion)
- Calories: 111
So, the kids let me do some baking this morning before we started school, which was awesome because I really wanted to try out this sugar cookie recipe!!!
First, I tasted the dough…and I was pleasantly surprised! IT WAS GOOD!!! I even got my husband to sample it on his way to work, and it had the husband stamp of approval.
Ok, so now the really scary part! Seeing how the texture would turn out, and if they would keep their shape. I kept going to the oven and staring at them.
Thank goodness, they were keeping their shape….
FINALLY, the buzzer beeped and as soon as my hands could take it, I grabbed one and took a bite. Ya’ll…if I hadn’t baked them, I wouldn’t have known they were gluten-free! I am SO excited, especially with the holidays coming up!
At our house, we can't go through the holidays without baking and decorating Christmas cookies! It was so nice to find a recipe that could keep that tradition alive even when it's gluten-free. If I hadn't cooked these copycat Christmas cookies myself, I wouldn't believe they are gluten-free!
I really hope that this recipe will make your holidays a little merrier and sweeter!
- unsalted butter - 1 1/2 sticks
- sugar - 1 1/4 cup
- eggs - 2 large
- All Purpose Gluten Free flour blend (I used Great Value All-Purpose Flour Blend) - 3 cups
- xanthan gum (only if your flour blend does not include it...Great Value brand does include it so if you are using it, just omit this ingredient) - 1 tsp
- baking powder (gluten free) - 1 tsp
- vanilla extract (pure) or vanilla bean paste - 1/2 tsp
- almond extract (pure) - 1/2 tsp
Preheat your oven to 350F
Cream together the butter and sugar.
Add in eggs, vanilla, and almond extract and mix until combined.
Mix together all the dry ingredients.
Add the dry ingredients to the sugar and egg mixture and mix well to combine.
If the cookie dough is too soft to roll out, put it in the fridge to allow the butter to harden enough so that you can roll it out later.
When the dough has hardened roll it out on parchment paper, I use parchment paper to cover the top of the dough as I roll it out so that it does not stick to the rolling pin.
Bake cookies for 10 – 14 minutes at 350F on a parchment-lined baking sheet.
Allow the cookies to cool on the baking sheet. They will be a little soft still but the cookies will firm up more once they cool.
When they are completely cooled, they are ready to decorate! Enjoy!
Hey there would you mind letting me know which webhost you’re using? I’ve loaded your blog in 3 different internet browsers and I must say this blog loads a lot faster then most. Can you recommend a good web hosting provider at a reasonable price? Thanks a lot, I appreciate it!
Thank you so much for your comment! glutenfreed.recipes is a wordpress site hosted on https://www.ionos.com/. It also uses 3 wordpress plugins that help optimize speed: WP Fastest Cache, Smush by WPMU Dev, and HTTP/2 Server Push. Hope this helps!