Yes, you read that right 🙂 If you’re gluten free you can still enjoy sugar cookies… and really good sugar cookies! I made these for the first time this year and they were a hit. Those who didn’t know they were gluten free couldn’t tell and those that were looking forward to enjoying a gluten free cookie were pleasantly surprised.
These are the real deal so if you are gluten free and missing sugar cookies in your life… that ends today 🙂 So… let’s make some!
Grab a hunk of dough and dip your hands in the flour to keep it from sticking to you. Work the dough in your hands a big and then plop it onto the parchment and roll out. Add as much extra flour as needed to keep it from stick to rolling pin. It will come up off the parchment pretty easily. If it sticks a bit use an offset spatula to help it up after cutting your shapes.
Place on parchment lined sheets and bake until edges are JUST starting to turn golden brown. You don’t want these to burn but you don’t want them too undercooked either. It might take you a batch or 2 to get the hang of but stick with it!
Because these are sooooo worth it. I hadn’t had sugar cookies for 2 years before I made these. I won’t tell you how many I ate in the first 10 minutes 🙂 Keep them refrigerated or frozen until you are ready to decorate and then back in the fridge or freezer until you plan to serve them. Enjoy!!!!
Gluten Free Sugar Cookies
2 sticks butter, room temp
1 cup sugar
1/2 to 1 tsp vanilla
1/2 tsp salt
3 cups Pamela’s Baking & Pancake Mix (plus more for rolling out)
Cream butter and sugar. Add remaining ingredients until well mixed. Chill for at least 3 hours. Roll out on GF flour dusted parchment paper. Bake at 350 on parchment lined baking sheets until just starting to turn golden on edges. Cool on racks. Keep refrigerated or frozen until decorating or serving.