Wednesday, December 8, 2010

Rolled Sugar Cookies


It's not Christmas without sugar cookies, right?! My best friend's mom, Julie, is also gluten-free and is the best because she would send her daughter home from Christmas with gluten-free sugar cookies for me! I asked her to contribute her recipe to this blog and thankfully she agreed, so here it is!


I used different flours than Julie does so I'm going to give this to you both ways! I also used guar gum instead of xantham gum...but that was only because I was out of xantham gum! I would prefer and recommend xantham gum over the guar gum!


First, mix up your dry ingredients: flours, xantham gum and salt.


Next, beat the sugar and butter. Look how beautiful this is! I was amazed at how white it was!


Add in the egg, vanilla and gradually add in the flour mixture.


Now you need to refrigerate the dough for at least an hour so it's easier to work with.


Roll your dough out on a floured surface (I used GF Oat Flour). If it's not rolling well (i.e., breaking apart), it may be easier to press it out with your hand.


Make fun holiday shapes! Sprinkle (generously!) granulated sugar over the top of all the cookies and bake them at 350 degrees for 10 minutes.




Decorate with your favorite frosting(s), sprinkles and toppings!!! These taste great and made it really feel like Christmas...thanks Julie!!!

Rolled Sugar Cookies
Prep Time: 20 Minutes
Total Time: 2 Hours (with chilling)
Yield: 36-42 Cookies

2/3 cup Sugar
1 cup Butter or Butter Substitute
1 Egg
1 tsp. Vanilla Extract
1 1/2 cups Oat Flour*
1 cup Tapioca Flour*
1/2 tsp. Xantham Gum
1/2 tsp. Salt

Preheat your oven to 350 degrees. In a medium bowl, mix flours, xantham gum and salt.

In an electric mixer, beat butter and sugar. Add in egg, vanilla and gradually the flour mixture. Beat on low speed until mixed well. Cover and chill the dough for at least one hour.

Roll out the dough on a floured surface, sprinkle the cookies with granulated sugar and bake for 10 minutes. Cool the cookies and frost.

*Alternate Flours: Use 2 1/2 cups total of a Rice Flour Blend made of: 6 cups White Rice Flour, 2 cups Potato Starch & 1 cup Tapioca Flour

Printable Recipe:

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