No Fail Gluten-Free Sugar Cookies (Cut Out)

Name: No Fail Gluten-Free Sugar Cookies (Cut Out)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup granulated sugar; ½ cup unsalted butter, (softened); 1 large egg, (room temperature); 1 tablespoon milk (or dairy-free); 2 teaspoons vanilla extract ((or 1 tsp. almond extract + 1 tsp. vanilla)); ¼ teaspoon salt, ((omit if butter is salted)); 2 cups gluten-free all purpose flour

7 steps

Prep:10minCook:12min

Learn how to make the best gluten-free sugar cookies from scratch that are soft, easy to roll out, and taste amazing. Easy, homemade gluten-free cut-out cookies tastes so much like old fashioned ones, no one will know the difference!

Updated at: Wed, 22 May 2024 08:39:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories105.7 kcal (5%)

Total Fat5 g (7%)

Carbs16.8 g (6%)

Sugars8.4 g (9%)

Protein0.7 g (1%)

Sodium28 mg (1%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

1 cupgranulated sugar

½ cupunsalted butter

softened

1egg

large, room temperature

1 tablespoonmilk

or dairy-free

2 teaspoonsvanilla extract

or 1 tsp almond extract +

¼ teaspoonsalt

omit if butter is salted

2 cupsgluten-free all purpose flour

Instructions

Step 1

In a large bowl cream together the sugar and butter until very light and fluffy. This should take about 3 minutes for mixture to be fully creamed.

Step 2

Add the egg, milk, vanilla, and salt to the butter / sugar mixture. Beat again until very well combined. It may look separated and curdled at first, but as it beats longer it will blend together smoothly.

Step 3

Add the flour and beat at low speed until combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or freeze for 30 minutes. The dough should be very cold throughout.

Step 4

Preheat the oven to 350°F. Line baking sheets with parchment paper for best results. Otherwise, leave baking sheets ungreased. Set aside.

Step 5

Sprinkle gluten-free flour onto a rolling surface or silicone mat. Use half the cold dough and roll out to about 1/4" thickness. Cut out the dough with cookie cutters and use a spatula to transfer the cut out cookies to prepared baking sheets. Repeat with all the remaining dough. TIP: If you plan on baking the cookies at the same time, store the baking sheets with cut out cookies in the refrigerator until ready to bake. Warmed dough spreads more during baking.

Step 6

Bake for 10-12 minutes, or until cookies are set. Let the cookies cool 5 minutes on the baking sheets before transferring to wire racks to cool completely. After cookies have cooled, decorate with my favorite sugar cookie icing. Store in airtight container up to 3 days.

Step 7

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