Soft Gluten Free Sugar Cookies

This is the childhood sugar cookie recipe I grew up with.  Like so many of my childhood favorites, it came from Betty Crocker's Cooky Book, and I experimented with converting it to gluten-free.  They are perfect for all kinds of holidays and occasions - just choose the cookie cutters to match your theme! I hope you enjoy these soft gluten-free sugar cookies - many of my friends swear they are better than the gluten-filled versions!

(See bottom of blog post for a beautiful printable version of this recipe.)

Gluten-Free Sugar Cookies

Ingredients

1/2 cup of shortening 

1/4 cup of butter

2 eggs (room temperature)

1 cup of sugar

1 tsp vanilla extract

2 1/2 cups gluten-free Cup 4 Cup flour (plus about 1/4 cup to flour your rolling surface!)

1 tsp baking power

1 tsp salt

Mix the shortening, butter, sugar, eggs and vanilla extract thoroughly (I used my paddle attachment in my stand mixer.)  

Sift (by gently stirring with a whisk!) flour, baking powder, and salt together.  

Add the flour in two parts into the shortening mixture, stirring in between.  If your shortening mixture was in a stand mixer, continue to use the paddle attachment.  Chill dough at least one hour.

Heat oven to 400 degrees.  Line baking pans with parchment paper.

Roll dough out on a floured surface to 1/8 inch thick.  Cut with cookie cutters - and remember to keep similarly sized cookies on one sheet.  Place cookies about 1/2 inch apart on a baking sheet.  Bake for about 8 minutes, but keep an eye on them - the butter will make them turn brown quickly once they are done.

Makes about 4 dozen 3-inch cookies.

Frost & decorate as you wish! Click here for our Royal Icing Recipe.

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Soft Gluten-Free Sugar Cookies

A wonderful soft sugar cookie recipe that just happens to be gluten-free.

• rolling mat
• Rolling Pin
• rimmed baking pan

• 1/2 cup shortening
• 1/4 cup butter
• 2 whole eggs (room temperature)
• 1 cup sugar
• 1 tsp vanilla extract
• 2 1/2 cups gluten-free flour (I use Cup 4 Cup)
• 1 tsp baking powder
• 1 tsp salt

1. Mix the shortening, butter, sugar, eggs and vanilla extract thoroughly (I used my paddle attachment in my stand mixer.)  

2. Sift (by gently stirring with a whisk!) flour, baking powder, and salt together.  

3. Add the flour in two parts into the shortening mixture, stirring in between.  If your shortening mixture was in a stand mixer, continue to use the paddle attachment.  

4. Chill dough at least one hour.

5. Heat oven to 400 degrees.  Line baking pans with parchment paper.

6. Roll dough out on a floured surface to 1/8 inch thick.  

7. Cut with cookie cutters - and remember to keep similarly sized cookies on one sheet.  Place cookies about 1/2 inch apart on a baking sheet.  

8. Bake for about 8 minutes, but keep an eye on them - the butter will make them turn brown quickly once they are done.

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Merry everything,

Carey