19 Jan Gluten Free Sugar Cookies
Yield: about 3 dozen cookies, depending on the size of the cookie cutters
Single batch
Dry ingredients
390 g (2 and 1/2 cups) Cloud 9 flour
4 g (1 tsp) GF baking powder
2 g (1/2 tsp) GF baking soda
Wet ingredients
113 g (1/2 cup) butter, softened
100 g (1/2 cup) white sugar
170 g (1/2 cup) liquid honey
50 g (1 large) egg
5 g (1 tsp) GF vanilla
White sugar for sprinkling on top
Preheat oven to 350 degrees Fahrenheit
Blend together the flour, baking powder, and baking soda in a large bowl until evenly combined; in another large bowl, cream together the softened butter and white sugar until light and fluffy, then add the egg, honey, and vanilla and blend well until well blended. Add the dry mixture to the wet mixture, a little at a time, blending well after each addition until a soft dough forms. If slightly sticky, add Cloud 9 flour in 5 to 10g increments, up to 35g maximum. Cover and place the dough into the fridge to chill for at least 2 hours. Roll small balls of dough (about the size of a soft ball) on a lightly floured surface to about 1/4 inch thick, cut with cookie cutters and place them about 1 inch apart on a parchment lined cookie sheet. Sprinkle the white sugar, lightly but evenly over each cookie and bake for 6-8 minutes or until lightly golden brown. Do not over cook. Let cool on the baking sheet for about 5 minutes then remove to a cooling rack, cool completely.
Some Tips:
Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.
