Sugar Cookies

Level of Difficulty: Medium - Easy if you have good rolling skills

Serves: 48

I recently hosted a Baby shower for a friend who was having a baby girl. This is the first of 3 posts on the desserts I made for the baby shower. I made Gluten Free Sugar cookies for a group of women who were not on a Gluten free diet. They did not notice they were gluten free. In fact, they all magically disappeared, leaving me without leftovers.

Sugar Cookies

This recipe is Inspired by my Mother’s Sugar Cookie recipe. I substituted Cup4Cup Gluten Free Flour.  I have tried many, many recipes for sugar cookies, and they always end up  as a big blob on the baking tray in the oven.  Using Cup4Cup is the only time I have ever been successful  Feel free to use a different flour but be warned your mileage may vary.

These were decorated by sprinkling them with pink decorating sugar before they were baked. 

Sugar Cookies and Strawberry and Lime Panna Cotta

My next post will be the recipe for the Panna Cotta pictured with the cookies above. 

Makes ~48 small cookies where each one has approximately:

77 Calories,  10g Carbs,  4g Fat,  1g Protein

Sugar Cookies

1 cup	Butter
1 cup	White Sugar
2	Eggs
1 t	Vanilla
2 1/2 cups	Gluten Free Flour
1 t	Baking Soda
2 t	Cream of Tartar
1/2 t	Salt

Directions:

1. Cream together Butter and Sugar with an Electric Mixer.

2. Beat in Eggs and Vanilla with mixer.

3. Mix the Flour, Baking Soda, Cream of Tartar, and Salt in a medium bowl

4. Add the dry ingredients to the first mixture with the mixer on low, then finish mixing by hand.

5. The dough will be soft and sticky. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour. 

Tip: I shape the dough into discs, to make it easier to roll out after it has been chilled.

6. Dust the counter and rolling pin with flour.  Remove dough from the refrigerator. Roll dough to ~1/4" thick and cut into shapes.

Tip: If the dough get too soft, place it back in the refrigerator to firm.  

Tip: The cookies in the photo were decorated by sprinkling them with pink sugar before they were baked. Cookies can also be decorated with icing after they have been baked and cooled.

7. Bake at 325-350F for 6-8 minutes till they start to brown around the edges.  Cookies should be a light brown on the bottom.

---

As mentioned above, the cookies can be decorated with decorating sugar before baking or icing after they are baked and cooled. 

The dough for this recipe may be kept in the refrigerator for several days before baking.  The  cookies freeze beautifully  if you decorate with icing, it is better to decorate them after they have been thawed to prevent the icing from running.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

• Cup4Cup Gluten Free All Purpose Flour

Please post your experience with this recipe in the comments... and is it worth the calories?