The Gluten-Free Cutout Cookie Recipe You've Been Asking For!
Everyone deserves life's indulgences and with so many consumers preferring a gluten-free option, you'll love this simple, yet delicious, gluten-free cutout cookie recipe! Perfect for all your favorite shapes!
Ingredients
- 1 cup (227g) Unsalted Butter Chilled, Cubed
- 1 cup (200g) Granulated White Sugar
- 1.5 tsp (7.5g) Vanilla Extract
- 1 Large Egg Chilled
- 2 tsp (9.5g) Baking Powder
- 1/2 tsp (3g) Salt
- 3.25 cups (470g) Gluten-Free Flour We use Bob's Red Mill 1-to-1 Baking Flour
Instructions
- Preheat oven to 350 degrees F.
- We bake on our favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
- Cream butter and sugar until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
- Beat in vanilla and egg.
- In a separate bowl, combine baking powder, salt and gluten-free flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended. Dough should be pulling away from the bowl.
- Recommended: Freeze dough for at least 24 hours to soften gluten-free flour granules.
- In my experience, this dough works best for cookies at 1/4" thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius! If you prefer thicker cookies, you'll just want to adjust your baking time.
- Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Notes
Cookie Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.
If dough is not pulling away from the sides of the bowl, add more flour a Tablespoon at a time until it is.