Ingredients
Equipment
Method
- In a large mixing bowl, beat together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This creates a crucial base for tender cookies.1 cup unsalted butter, softened, 1 1/2 cups granulated sugar, plus more for sprinkling
- Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Stir in the pure vanilla extract and almond extract (if using).2 large eggs, at room temperature, 1 teaspoon pure vanilla extract, 1/2 teaspoon almond extract
- In a separate medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Make sure your gluten-free flour blend includes xanthan gum, which is essential for providing structure and binding in gluten-free baking.2 1/2 cups all-purpose gluten-free flour blend, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough should be soft but manageable.
- Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough is a vital step for gluten-free sugar cookies as it firms up the butter, making the dough easier to handle and preventing the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- On a lightly floured surface (use your gluten-free flour blend), roll out one disk of chilled dough to about ¼-inch thickness. Use your favorite cookie cutters to cut out shapes. Reroll scraps as needed, chilling the dough again if it becomes too soft to handle.2 1/2 cups all-purpose gluten-free flour blend
- Carefully place the cut-out cookies onto the prepared baking sheets, leaving about 1-inch of space between them. Gently sprinkle the tops with additional granulated sugar for a touch of sparkle and sweetness.1 1/2 cups granulated sugar, plus more for sprinkling
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Baking time may vary slightly depending on your oven and the size of your cookies.
- 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 set up properly.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. If frosted, place parchment paper between layers. For longer storage, freeze undecorated cookies tightly wrapped for up to 3 months. Reheat frozen, unfrosted cookies at room temperature for 20-30 minutes. Thaw frosted cookies in the refrigerator. Slightly stale cookies can be gently reheated in a low oven (around 300°F or 150°C) for a few minutes.
