Gluten-free Sugar Cookies

Method

• 1)

  In a large bowl, mix the sugar and butter at medium speed.

• 2)

  Add the eggs and vanilla. Blend until mixed well.

• 3)

  Add the flour, baking powder, salt and xanthan gum (if using). Mix at a low speed until well combined.

• 4)

  With clean, dry hands, knead the mixture together to form a cohesive dough. It will be thick and relatively stiff.

• 5)

  Cover and refrigerate for at least 1 hour.

• 6)

  Preheat the oven to 170 degrees Celsius conventional heating (top-bottom heat). Line a baking sheet with parchment paper and set it aside.

• 7)

  On a lightly floured work surface, roll out the dough to a thickness of 5 to 6 mm and cut out any desired shapes.

  • I used a round cookie cutter and stamp with gluten-free logo
• 8)

  Bake for 10 to 12 minutes. Remove from the oven, and allow to cool on the baking sheet until set before transferring them to a wire rack to cool completely.

• 9)

  Cool cookies completely before decorating.

• 10)
  Store cookies at room temperature in an airtight container for up to a week.