Scrumptious Sugar Cookies
Yields
About two dozen
(22-24 cookies)
Prep Time
20 mins (+1 hour resting time for dough)
Good For
Dessert,
Snack
Ingredients
Ingredients (Cookie Dough):
- 1 cup sugar
- We used organic crystallized cane syrup sugar and it gave the cookies a lovely texture. Standard granulated sugar works perfectly fine, as well.
- 1/2 cup butter, softened
- 1 large egg
- 1 tablespoon almond milk (we used almond milk, but regular milk can be used)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (you can leave this out if your gluten-free all-purpose flour already has it)
Ingredients (Icing):
- 1/2 cup butter, softened at room temperature
- 4 1/2 cups icing sugar
- 1 1/2 teaspoons vanilla extract
- 4 to 6 tablespoons milk (2% recommended)
In a large bowl, beat butter until creamy. Beat in icing sugar, vanilla and enough milk until you reach your desired consistency.
Continue below for full recipe instructions.
The Steps to Take
Step 1
In a large mixing bowl, start by creaming your sugar and butter together. Once they are well incorporated, add the egg, milk, vanilla, salt, and cinnamon. Mix well.
Step 2
Add xanthan gum (if it isn’t already included) and flour. Add little bits of flour at a time, ensure it is fully incorporated into the mix before adding more. Continue until all flour is combined and no lumps are left. The dough will stiffen up and should no longer be overly sticky, liquidy or shiny. Cover and refrigerate your dough for at least 1 hour.
Step 3
Once your dough has rested for an hour or so in the fridge, preheat oven to 350F. Grease your baking sheet or line with parchment paper and set aside. Scoop a medium-sized ball of dough into your hand and roll it into a ball, flattening into a cookie shape. Place onto your baking sheet, ensuring cookies are not touching.
Step 4
Bake for 10-12 minutes, check to ensure cookies are baked through and are lightly golden brown on bottom (you likely won’t notice much browning on top). Let cookies cool for 5-7 minutes, remove from cookie sheet and place on cooling rack. Allow cookies to cool completely before decorating with icing and toppings.
Step 5
Decorate with icing, sprinkles, candies. Enjoy them freshly baked, or store them in an airtight container. Best consumed within 2-3 days.
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