Confession time! I haven’t had a sugar cookie in over 13 years! I can’t believe I waited so long to make some.
These are fabulous, soft and buttery. Perfect for sprinkles, or a dollop of frosting – and just in time for holiday baking!
The Best Gluten Free Sugar Cookies Adapted from Gluten Free Classic Snacks
2 cups Cup 4 Cup Gluten Free Flour
3/4 teaspoon baking powder
1/4 teaspoon coarse kosher salt
1/2 cup sugar
3 Tablespoons powdered sugar
1 stick of unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 – 2 Tablespoons whole milk, only as needed to bring the dough together
Preheat the oven to 350 degrees, and line baking sheets with parchment. Set aside.
In a food processor, place the flour, baking powder, salt, sugar, and powdered sugar – pulse until well combined. Add in the butter and pulse until completely incorporated.
Add in the egg and vanilla and pulse until the dough comes together. Add in a Tablespoon of milk at a time, pulsing until the dough comes together in a ball.
Scoop dough onto a sheet of parchment and flatten out a little with your hands. Top the dough with another layer of parchment and roll the dough out (between the parchment) – about 1/4 inch thick. Cut shapes and place the cut dough onto a prepared baking sheet.
Gather up the scraps of dough and reroll between parchment. Continue making cut outs until all of the dough is used. Add sprinkles before baking, if desired.
Then bake each sheet of cookies for 6 minutes. Remove from the oven and let the cookies sit on the hot cookie sheet for an additional 5 minutes.
They are really soft (like all cookies) right out of the oven! So let them cool for about an hour before frosting.
Keep in a covered container at room temperature for up to 3 days.