One of the holiday traditions that I have always loved doing with my girls is baking cookies. When we had to start baking gluten free for one of my daughters, I thought those days were long gone. Thankfully, there are actually a lot of really great products on the market now for those of us who need to be gluten free. But sugar cookies can sometimes be an elusive recipe to find in GF baking. This is a tried and true recipe that I adapted from one we used growing up. I hope that your family enjoys it as much as we do.
GF classic Christmas cutout sugar cookiesPreheat the oven to 350 degrees F** Ingredients:**
1 cup unsalted butter, softened
2/3 cup sugar
1 large egg
2 teaspoons lemon zest*
1 teaspoon lemon juice*
2 teaspoons xanthum gum
1 teaspoon GF baking powder
1 teaspoon GF baking soda
1/2 teaspoon salt
1 1/2 teaspoons GF vanilla
2 1/3 cups rice blend flour (we like Betty Crocker’s All Purpose GF Flour)
*If you do not like lemon flavor, you can leave out the lemon zest and lemon juice ingredients.
Using an electric mixer, beat the butter and sugar until very fluffy and well blended. Add and beat in all ingredients except for the flour until evenly incorporated. Stir in flour until well blended and smooth. Form two balls with the dough and refrigerate for 20 to 30 minutes. The dough should be cold and slightly firm.
Lightly grease cookie sheets.
Work with one portion of dough at a time and leave the other refrigerated. Flour a butcher block and rolling pin to roll the dough about 1/4 inch thick. Using lightly floured 2- or 3-inch cutters, cut out cookies. Carefully transfer them from the floured surface to the cookie sheets. A thin spatula works well for this. Space them about 1 inch apart.
Continue cutting out cookies until all the dough is used. If the dough becomes too warm to handle at any point, refrigerate it again briefly. At this point, you can lightly sprinkle the cookies with colored sprinkles or colored decorating sugar if you would like to. (Otherwise you can decorate with frosting when they cool).
Bake for 6 to 9 minutes, or until cookies are just slightly colored on top and slightly darker at the edges, on the upper third shelf of the oven. Bake one sheet at a time and rotate the baking sheet halfway through baking for even browning and cooking. Let cookies firm up, 1 to 2 minutes, before transferring the cookies to wire racks to thoroughly cool. Decorate as you desire. This is a great frosting recipe if you’d like to use it.
These cookies can be stored in an airtight container for 1 or 2 weeks, or frozen (before frosting) for up to 1 month.
Makes approximately 2 dozen 3 inch cookies.
See More Helpful Articles:
Jennifer has a bachelor’s degree in dietetics as well as graduate work in public health and nutrition.She has worked with families dealing with digestive disease, asthma and food allergies for the past 12 years.Jennifer also serves the Board of Directors for Pediatric Adolescent Gastroesophageal Reflux Association (PAGER).
Jennifer Rackley is a nutritionist and mother of three girls. Two of her children have dealt with acid reflux disease, food allergies, migraines, and asthma. She has a Bachelor of Science in dietetics from Harding University and has done graduate work in public health and nutrition through Eastern Kentucky University. In addition to writing for HealthCentral, she does patient consults and serves on the Board of Directors for the Pediatric Adolescent Gastroesophageal Reflux Association.