discard sugar cookies

Preparation Time:

• Active prep time: 15 minutes
• Chilling time: 1 hour
• Baking time: 8-10 minutes
• Total time: 1 hour 30 minutes

Intensity Level:

Beginner
This recipe is very beginner-friendly! All you need is a few basic ingredients and some patience for the dough to chill. You can involve your kids or friends in the process of rolling out and decorating the cookies for some fun too.

Yields:

About 18-24 cookies, depending on the size of your cookie cutters.

Ingredients:

Dry Ingredients:

• 2 1/4 cups gluten-free all-purpose flour (ensure it contains xanthan gum, or add 1 teaspoon if not)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients:

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar (for sweetness)
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

Optional for Rolling:

• 2 tablespoons granulated sugar (for coating)

Instructions:

Step 1: Prepare the Dry Ingredients

1. In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside.

Step 2: Cream the Butter and Sugar

1. In a large mixing bowl, cream together the softened butter and sugar using an electric mixer or stand mixer on medium speed. Beat for about 3 minutes until the mixture becomes light and fluffy.

Step 3: Add the Wet Ingredients

1. Add the egg and vanilla extract to the butter-sugar mixture. Beat well until fully incorporated and the mixture is smooth.

Step 4: Mix in the Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Mix until combined, and you have a soft dough. If the dough is too sticky, you can add a little more gluten-free flour (one tablespoon at a time) until it becomes manageable.

Step 5: Chill the Dough

1. Form the dough into a disk shape, wrap it in plastic wrap, and chill it in the refrigerator for at least 1 hour. Chilling helps the dough firm up and makes it easier to roll out.

Step 6: Preheat the Oven and Prepare Baking Sheets

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Step 7: Roll Out the Dough

1. After the dough has chilled, lightly flour your work surface with gluten-free flour (or use parchment paper) to prevent sticking. Roll out the dough to about 1/4-inch thickness.
2. Use cookie cutters to cut out your desired shapes. If the dough sticks to the cookie cutters, lightly dust them with gluten-free flour.

Step 8: Optional – Sugar Coating

1. If you want to make your cookies even sweeter, you can roll the cookie dough cutouts in a small bowl of granulated sugar before placing them on the baking sheet. This adds a nice sparkle to the cookies.

Step 9: Bake the Cookies

1. Place the cookie cutouts on the prepared baking sheets, spacing them about 1 inch apart. Bake for 8-10 minutes, or until the edges of the cookies are lightly golden.
2. Keep an eye on the cookies, as baking time can vary depending on their size. Smaller cookies will bake faster, so check them after 8 minutes.

Step 10: Cool the Cookies

1. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up and makes them easier to handle.

Decorating (Optional):

• Once the cookies have cooled, you can decorate them with royal icing, sprinkles, or enjoy them as they are! If you prefer a simple sugar cookie, a dusting of powdered sugar works perfectly, or you can ice them for a festive touch.

Tips and Troubleshooting:

1. Dough too soft or sticky?
   If your dough is sticky after chilling, try rolling it between two sheets of parchment paper. This will help with the rolling process and prevent it from sticking to the rolling pin.

2. Cookies spreading too much?
   If the cookies spread too much in the oven, it could be that the dough is too warm. Try chilling the dough for a little longer before baking, or pop the cookie sheet into the fridge for 10 minutes before baking to ensure they hold their shape.

3. Don’t have cookie cutters?
   You can use the rim of a glass or even a sharp knife to cut out circular or other shapes. Alternatively, you can simply roll the dough into small balls and flatten them slightly before baking.

4. Storing the Cookies:
   Store cooled cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months. Just make sure they are completely cooled before freezing, and layer them with parchment paper to prevent sticking.

Nutrition (Per Cookie, based on 20 cookies):

• Calories: 150 kcal
• Protein: 1 g
• Fat: 8 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 60 mg
• Cholesterol: 25 mg

Final Thoughts:

These gluten-free sugar cookies are the perfect balance of buttery sweetness with a crisp, tender texture. They’re easy to customize with your favorite cookie cutters and can be decorated in any way you like. Whether you’re baking for a holiday, party, or simply for a treat, this recipe will give you delicious sugar cookies that everyone will enjoy, regardless of dietary restrictions.

Enjoy the process, and most importantly, enjoy the cookies!