Ingredients
Scale
- 1 cup (227 g) unsalted butter, at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (360 g) gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon xanthan gum (if not included in flour blend)
Instructions
- Cream the unsalted butter and granulated sugar together until light and fluffy, about 3–4 minutes.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the gluten-free flour blend, baking powder, fine salt, and xanthan gum.
- Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
- Divide the dough, flatten into disks, wrap in plastic, and chill for at least 30 minutes.
- Roll the chilled dough to 1/4-inch thickness on a lightly floured surface.
- Cut shapes with cookie cutters and place them on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 8–12 minutes until edges are set and centers are pale.
- Cool on a wire rack before decorating.
Notes
For best results, measure flour by weight and chill the dough thoroughly before cutting. Variations include dairy-free and egg-free options for those with dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free