Name: Gluten-Free Sugar Cookies
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 18
Ingredients: ¾ cups unsalted butter, room temperature; 1 ½ cups granulated sugar; 2 large eggs, room temperature; 1 ½ teaspoon Ann Clark Clear Vanilla Flavoring; 2 ¾ cups (about 14 ounces) All-Purpose Gluten Free Flour Mix, such as King Arthur or Bob’s Red Mill 1 to 1 mix), additional for rolling; ¾ teaspoons baking powder; ¼ teaspoon ground cinnamon; ½ teaspoon xanthan gum powder; ½ teaspoon sea salt; 2 large rimmed baking sheets; Stand mixer with paddle attachment

Gluten-Free Sugar Cookies

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Servings

18 - 24 cookies

Prep Time

20 minutes

Cook Time

7 minutes

These gluten-free sugar cookies are moist, soft and chewy -- thanks in part to added xanthan gum, and a very brief baking time. We use gluten-free all purpose flour mix from King Arthur Baking Company, or Bob's Red Mill Gluten-Free 1-to-1 Baking Flour.

Ingredients

¾ cups unsalted butter, room temperature
1 ½ cups granulated sugar
2 large eggs, room temperature
1 ½ teaspoon Ann Clark Clear Vanilla Flavoring
2 ¾ cups (about 14 ounces) All-Purpose Gluten Free Flour Mix, such as King Arthur or Bob’s Red Mill 1 to 1 mix), additional for rolling
¾ teaspoons baking powder
¼ teaspoon ground cinnamon
½ teaspoon xanthan gum powder
½ teaspoon sea salt

Equipment Needed:

2 large rimmed baking sheets
Stand mixer with paddle attachment

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Directions

Combine butter and sugar in a bowl of stand mixer with paddle attachment or electric mixer, medium-high speed, until just lightened, about 3 minutes.
Add eggs, 1 at a time to the mixer, scraping in between additions, until combined.
Whisk flour, baking powder, cinnamon, xanthan gum, and salt, until combined, in a medium bowl.
Add dry mix to the mixer, mix until just combined.
Wrap and chill the dough in a thin rectangle and plastic wrap, until firm, about 30 minutes.
Meanwhile, preheat oven to 375°F. Prepare 2 large, rimmed sheet pans with parchment or use ungreased pans
Remove the dough from the refrigerator and unwrap roll dough to ¼ inch thick, cut with Ann Clark cutters, place on the prepared sheets.
Place in preheated oven and bake until just golden around edges, about 9 minutes.

Recipe Note

Notes & Tips:

To make ahead: Make the dough and store in the refrigerator for up to 1 week, 3 months in the freezer.
Store dough in the refridgerator overnight for best results