(Frosting cookies obviously isn’t a strength of mine, however eating them is a completely different story)
The tradition of grandma’s Christmas sugar cookies is one that will not be foiled because of a silly old gluten problem. The chewy, moist deliciousness is unlike any other cut-out cookie out there. I promise. Therefore, I give you the gift of the gluten-free adapted version of the best sugar cookie you will ever taste.
Gluten-Free Cut-Out Sugar Cookies
Recipe adapted the Betty Crocker recipe
Serving size: 2 dozen
Prep time: 25 minutes
1/2 cup butter
1 cup sugar
1 tsp vanilla
3 cups gluten-free flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream (this is the golden secret!)
Heat oven to 425°F. Mix butter, sugar, egg, and vanilla thoroughly. Blend dry ingredients together. Sift them into the wet sugar mixture alternately with the sour cream. Make sure dough is well-floured so it can be handled in your hands without sticking (add gluten-free flour by the tablespoon until you get the right consistency). Divide dough into a small ball; place on well-floured wax or pastry paper, cover it with another sheet of wax paper and roll out to 1/4″ thickness. Cut out shapes with desired holiday cookie cutters. Place on greased baking sheet and bake for 6 minutes. Enjoy!