Please keep in mind if you are making this recipe in a NON-gluten free kitchen, there is always a chance of cross contamination. Always advise any recipient with gluten sensitivities or allergies of the cross contamination risk.
A few quick tips:
I use the Cup 4 Cup Gluten Free Flour Blend (you can find it at Wegmans). It isn't cheap, but it's easy to use and includes Xanthan Gum. If you're making your own blend you'll need to add Xanthan Gum. I get approx 5-8 dozen cookies from 1 bag.
Smaller/simpler cut outs bake better. The gluten free cookies bake a bit differently from your regular sugar cookies. The larger ones tend to get too crisp on the edges and sink a bit in the middle. Stick with a simple shape less than 3" for the best bake.
- 3 1/2 cups gluten free baking flour mix (I prefer Cup 4 Cup)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
Use your fave gluten free frosting (royal icing or buttercream) to decorate! - Eat. Be Happy.