My mom gave me a set of 3 cookie stamps a couple of years ago, and this is the fantastic recipe on the side of the box with a few modifications! You can easily spice up this recipe with frosting, glitter or anything else you choose, or you can leave it as is!
Gluten Free Butter Cookies
Servings: 10
Equipment
- 1 Large Bowl
Ingredients
- 1 1/3 cups Gluten Free Flour I use King Arthur 1:1 Mix
- 1 Large Egg
- 1/2 cup Light Brown Sugar
- 1/2 cup Unsalted Butter room temperature
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract optional
Instructions
- Cream together the butter and sugar with an electric hand mixer, or by hand until fluffy. Then add in the egg, vanilla extract, and almond extract if using.
- In a separate bowl, combine the gluten free flour, baking powder, and salt. Add the flour mixture into the rest of the mixture and mix until well blended.
- Wrap the dough in plastic wrap and place in the fridge for 2-3 hours. Remove from the fridge and allow the dough to soften for a few minutes.
- Roll the dough into golf-sized size pieces and press with a floured cookie stamp. Place on a large sheet tray lined with baking parchment.
- Bake for 10-12 minutes or until golden brown. Let cool, then top with decoration or frosting, or leave as is! Store in a covered container at room temperature.
