Gluten Free Cut Out Sugar Cookies - No Chill Roll Out Sugar Cookie Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

gluten-free all-purpose flour

🥗Healthier: almond flour

💰Cheaper: regular flour (not gluten-free)

Almond flour is lower in carbs and adds a nutty flavor.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lower in calories.

Start by measuring 3 cups of Bob's Red Mill 1:1 gluten-free flour using the scoop and level method.

Set the bowl of flour aside and pour it back into the bag if desired.

Add 2 teaspoons of baking powder to the bowl of flour and stir to mix.

In a mixing bowl with a paddle attachment, add 1 cup of cold, cubed salted butter.

Pour in 1 cup of granulated sugar and mix until creamed together.

Add 1 tablespoon of vanilla extract and 1 egg to the butter and sugar mixture, mixing until incorporated.

Slowly add the flour and baking powder mixture to the wet ingredients, mixing gradually to avoid clumping.

Use a rubber spatula to scrape the edges of the bowl to incorporate all the dough.

Flour your work surface lightly and press the dough into a ball shape, working with half the dough at a time.

Roll out the dough to about 3/8 inch thick using an adjustable rolling pin.

Line an aluminum baking sheet with parchment paper and place the rolled-out cookies on it, leaving 2 inches between each cookie.

Bake in the preheated oven at 350°F for 8-10 minutes or until the tops no longer look wet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens