Gluten-free sugar cookies
Units
Temperature
Servings
Ingredients
- 200 g granulated sugar rounded
- 115 g unsalted butter, softened rounded
- 50 g whole egg, 1 large egg rounded
- 5 ml vanilla extract rounded
- 270 g gluten-free all-purpose flour blend rounded
- 48 g fine almond flour rounded
- 2 g baking powder rounded
- 1.5 g fine salt rounded
- 1.5 g xanthan gum rounded
- 20 g cornstarch or gluten-free flour for rolling, as needed rounded
Method
Method
- Beat the sugar and softened butter until fluffy. Beat in the egg and vanilla, scraping the bowl.
- Whisk the gluten-free flour blend, almond flour, baking powder, salt and xanthan. Mix into the butter mixture just until the dough comes together.
- Flatten into a disk, wrap and refrigerate for at least 1 hour.
- Heat the oven to 175°C and line two trays. Dust the work surface and dough lightly with cornstarch or gluten-free flour, then roll to 6 mm thick.
- Cut shapes, place on the trays and chill the cut-outs for 10 minutes. Re-chill scraps before rerolling.
- Bake for 8 to 10 minutes. The cookies should look set but remain pale. Cool completely before icing or moving to storage.
Notes
- Use a flour blend without xanthan only if adding the separate measured xanthan. If the blend already contains it, omit the separate xanthan and note the change.
- Chilling both the dough and cut shapes limits spreading and protects sharp edges.
- The cookies are gluten-free, not reduced-sugar. Verify all ingredient labels and avoid cross-contact when required.
- Contains dairy, egg and almonds.