This recipe was originally published in 2012.
Here’s the ticket to delicious cookie variations. If doubling or tripling the gluten free holiday cookie dough recipe, separate the dough into recipe size, weighing it to be certain it’s divided evenly. Dough can be refrigerated or frozen for later use. This recipe can be made with egg replacement with excellent results; see instructions.
*If not already in your flour blend, add 1½ teaspoons xanthan gum and ½ teaspoon salt to this recipe.
- 1¾ sticks (14 tablespoons) unsalted butter, softened, or dairy-free butter alternative
- ¾ cup sugar
- 1 large egg (or 1 tablespoon arrowroot mixed with 2 tablespoons water)
- 1 teaspoon pure vanilla extract
- 2½ cups Pastry Flour Blend or gluten-free all purpose flour blend of choice*
- 1 teaspoon baking powder
1In a large mixing bowl, beat butter and sugar until soft and fluffy, about 1 minute.
2Add egg (or arrowroot mixture) and vanilla and beat until smooth.
3In a separate bowl, combine flour blend and baking powder and mix well. Add to butter mixture, 1 cup at a time, beating briefly just to incorporate after each addition.