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
Ingredients
- 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
Instructions
- 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.
Merry everything,
Carey
