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Classic Gluten-Free Roll-Out Sugar Cookies

Prep time: 15 mins
Cook time: 10 mins
Calories: 118

Bring life to each reindeer, snowflake and holiday bell with colorful decorating. See our decorating tips. This recipe can be made with egg replacement; see instructions. Unfrosted cookies can be frozen up to 3 months.

Gluten free roll-out sugar cookies photo by Christina Anton

For Egg-Free Classic Roll-Out Cookies, omit 1 egg. Reduce butter to 3/4 cup (1½ sticks or 12 tablespoons). Combine 1 tablespoon flax meal with 3 tablespoons hot unsweetened applesauce; let cool 5 minutes. Use this mixture to replace the egg in step 3. If the dough is too sticky when rolling, dust generously with flour blend.

Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers, and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).

Yields 36 cookies

Ingredients

  • 3 cups Beth’s Cookie Flour Blend, more for dusting parchment paper
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter or Earth Balance Buttery Sticks, softened
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure almond extract, orange extract, lemon extract or ½ teaspoon peppermint flavoring, optional

Directions

1Preheat oven to 375°F.

2In a medium bowl, whisk together flour blend, baking powder and salt.

3In a large bowl, beat butter and sugar on medium-high speed until smooth. Beat in egg, then vanilla and almond extract (if using), scraping down the side of the bowl occasionally. Add flour mixture and beat just until combined.

4Divide dough into 2 mounds, shaping each into a flat disk. Wrap tightly in plastic wrap and refrigerate until firm but not hard, about 30 minutes.

5On a sheet of parchment paper that’s been dusted with about 1 tablespoon of flour blend, roll out one disk to about 3/8-inch thickness; keep the second disk refrigerated until ready to use. With cookie cutters, cut out shapes.

6With a paring knife or mini offset spatula, remove dough between cut-outs. On another sheet of flour-dusted parchment paper, reroll scraps and cut out more cookies.

7Slide a cutting board under each parchment sheet of cut-out cookies and transfer to the refrigerator to chill up to 30 minutes.

8Slide parchment paper with chilled cookie dough onto a large cookie sheet. (If necessary, use kitchen shears to cut the parchment and transfer the cut-out dough and parchment paper onto two cookie sheets.)

9Place in preheated oven and bake 10 to 12 minutes or until edges are golden.

10Remove from oven and let cool completely on rack before decorating. Repeat with remaining dough.

1 cookie contains 118 calories, 5g total fat, 3g saturated fat, 0g trans fat, 19mg cholesterol, 40mg sodium, 17g carbohydrates, 0g fiber, 6g sugars, 1g protein.