One of my absolute favorite traditions with my kids is to make and decorate sugar cookie cut outs. Now that Cole is dairy and gluten free I was worried we might be thwarted in our efforts this year but I couldn’t have been more wrong. This recipe came out perfectly and perhaps even better than our sugar cookie mixes from years past. IMPORTANT: Give yourself extra time to make these. You have to refrigerate the dough for one hour before rolling it out for cutouts. And don’t forget to let the kids have some fun with it- more mess just equals extra fun.
1 cup sugar
1/2 cup (8 tablespoons) butter
1 large egg
1 teaspoon vanilla extract
1 3/4 cups King Arthur Gluten-Free Flour
1/2 cup almond flour or finely ground almonds, blanched or unblanched
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon xanthan gum
Lightly grease (or line with parchment) two baking sheets. Preheat the oven to 350°F (for drop cookies; if you’re making cutout cookies, don’t preheat the oven).Beat the butter and sugar together until fluffy. Add the egg and vanilla stir until combined, scraping the sides of the bowl and stirring again briefly. Add the dry ingredients, stirring just until the dough comes together.
To make cutout cookies: Scoop the dough out onto a piece of plastic wrap, flatten it into a disk, and wrap. Refrigerate the dough for at least 1 hour.
Preheat your oven to 350°F. Remove the dough from the refrigerator, and dust your work surface and dough with cornstarch or gluten-free flour.
Roll the dough about 1/4″ thick and cut the shapes of your choice with a cookie cutter.
Place cutouts on a parchment-lined baking sheet and chill for 10 minutes. ( I didn’t chill mine before baking and they still turned out perfectly!)
Bake the cookies for 8 to 10 minutes.
Remove them from the oven, and cool completely before icing.