The Perfect Gluten-Free Sugar Cookie

For years I thought it was impossible to make a crispy, gluten-free sugar cookie that would hold up to cutting, baking and icing.

It's not!

I made these as gluten-free Christmas cookies but the recipe works all year long for all of your holiday baking!

INGREDIENTS:

½ cup butter - softened

1 cup sugar

1 egg

1 tablespoon milk (water also works)

2 teaspoons vanilla

½ teaspoon cinnamon

¼ teaspoon salt

2 cups one-for-one gluten free baking mix

**Important: check to make sure your GF baking mix includes xanthan gum. Most do and it's an especially important component here. If yours doesn't, you can add a ½ teaspoon of xanthan gum to your dry ingredients. I used Cup4Cup as my GF flour this time around and it worked great.

DIRECTIONS

In a large bowl, cream together the butter and the sugar. Add the egg, milk, and vanilla. In a separate bowl, stir together your dry ingredients - cinnamon, salt and baking mix. Don’t forget the xanthan gum if your mix doesn’t already include it.

Slowly pour the dry ingredients into the wet and mix thoroughly.

Wrap the dough in waxed paper and refrigerate up to an hour.

Meanwhile, line 1 or 2 baking sheets with parchment paper.

Preheat your oven to 350 degrees.

When ready, dust your work surface with flour then roll out a portion of the dough, until it is 1/4 inch thick.

Cut your cookies and place them on the parchment lined baking sheet. Wrap the dough scraps with the remaining dough in the refrigerator.

Bake your gluten free cookies at 350 for about 12 minutes.

Remove the cookies to a cooling rack and ice when completely cool.

Enjoy and Happy Holidays!