These cookies are simply the gluten-free version of this recipe from Sally’s Baking Addiction. They are absolutely delicious and you can never just eat one. These cookies remind me of the ones that you can get at Hannaford. You know the ones I’m talking about, the cookies that were at every Halloween and Christmas party in middle school. These are even better than those ones, especially since they’re gluten-free and I can actually eat them!
MAKES: about 20 cookies (depending on the shape)
YOU WILL NEED:
ā¢1 large sheet pan
ā¢1 large bowl
ā¢Wooden spoon
INGREDIENTS:
ā¢2 1/2 cups gluten free flour
ā¢1/2 teaspoon baking powder
ā¢1/4 teaspoon salt
ā¢1 1/2 sticks unsalted butter, softened
ā¢3/4 cup granulated sugar
ā¢1 egg
ā¢2 teaspoons vanilla extract
FROSTING:
ā¢1 stick unsalted butter, softened
ā¢2 1/2 cups confectioner’s sugar
ā¢1 teaspoon vanilla extract
ā¢Splash of milk, depending on consistency
ā¢Sprinkles (optional)
INSTRUCTIONS:
1.) In a large bowl, cream together the butter and sugar until light and fluffy. Then, add in the egg and vanilla extract and mix until the batter has thickened slightly.
2.) Next, gently blend in the gluten-free flour, baking powder, and salt. When the mixture has come together, roll into a ball and wrap in plastic wrap. Chill in the fridge for at least an hour, but it’s ideal to chill for longer if you can.
3.) Preheat oven to 350ĀŗF. After the dough has chilled, sprinkle a small amount of gluten free flour on a counter space and roll out the dough to about 1/4″ thick. If you would like thicker cookies, you can roll out the dough to 1/2″ thick. After the dough has been rolled out, cut out shapes with whatever type cookie cutter you would like. I just used plain round biscuit cutters, but depending on the time of year you could use pumpkins or Christmas trees.
4.) Spray the baking tray and place the cut out cookies on the tray. Bake for 8-10 minutes. They will be slightly golden-brown around the edges. Allow to cool fully.
5.) While the cookies are cooling prepare the frosting. In a small bowl, cream the butter until light and fluffy. Then, add in the confectioners sugar and vanilla. Add a splash of milk if the consistency of the frosting is too thick. Then, frost each cookie and top with sprinkles if you would like.
