Ingredients
Method
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a large bowl beat the butter with an electric mixer until smooth.
- Add in the powdered sugar and continue mixing until fully combined. Add in the vanilla and salt and mix until fully combined. Scrape down the sides of the bowl if needed.
- Add in half of the gluten-free flour and mix until well blended. Add in the rest of the gluten-free flour and mix until the ingredients are fully combined and the cookie dough starts to form. The mixture will be crumbled and soft.
- With a spatula or your hands, bring the cookie dough together into a ball.
- Transfer the cookie dough ball onto a lightly floured surface and use a rolling pin to roll out the cookie dough to just over 1/4-inch thickness. Use a 2 1/4-inch cookie cutter to cut into shapes. Repeat the steps with the scrap dough.
- Transfer the cut out cookies to the prepared baking sheet. Space cookies at least 1-inch apart. Pierce the cookies with the tips of a fork for even baking.
- Bake on the middle rack for 15 minutes or until a light golden color. Only bake one cookie sheet at a time for even baking. Watch your oven as all ovens are different.
Notes
- Ensure butter is softened but not melted for best texture.
- Use a gluten-free flour blend that contains xanthan gum.
- Don't overmix the dough after adding flour; it should be soft and slightly crumbly.
- Pierce cookies with a fork before baking to prevent puffing and ensure even baking. Allergens: Milk, Eggs, Wheat.
- Use a gluten-free flour blend that contains xanthan gum.
- Don't overmix the dough after adding flour; it should be soft and slightly crumbly.
- Pierce cookies with a fork before baking to prevent puffing and ensure even baking. Allergens: Milk, Eggs, Wheat.