Since everyone was asking, here is the recipe for the Gluten Free Sugar Cookies that I posted on instagram earlier in the week. I embraced the snow day and made about 200 cookies and delivered them to neighbors, and co-workers, and of course, ate my fair share as well.
If you try it out, let me know what you think!
Prep Time: 10 minutes Cook Time: 12-15 minutes chilling: 1 hour
Servings: 24
INGREDIENTS
1 cup sugar
½ cup butter, softened
1 egg, room temperature
1 tablespoon milk
2 teaspoons vanilla extract
¼ teaspoon salt, (omit if butter is salted)
2 cups gluten free all purpose flour (I used King Arthur cup for cup GF)
INSTRUCTIONS
In a large bowl beat together sugar and butter until very light and fluffy. This should take about 3 minutes for mixture to be fully creamed.
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.
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.
Preheat oven to 350°F. Line baking sheets with parchment paper for best results. Otherwise, leave baking sheets ungreased. Set aside.
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.
Bake for 12-15 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. and store in an airtight container for up to 3 days, or, if you're like me, you will eat them all and they won't need to be stored.
Frosting:
2 cups powdered sugar
2 TBS milk
Desired flavoring or coloring (we did not add any additional flavor to ours!)
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