These are my mom’s favorite cookies and I think she waits all year for them to be made. We made them when I was a kid, and I always had fun frosting and decorating all the cookies. So for me to give her a different cookie, I knew it had to be good, really good. Her comment was that it was delicious, and slightly more buttery tasting. That’s more than alright with me.
2 cups gluten free flour mix blend
1/2 teaspoon baking powder
1/8 teaspoon sea salt
1 large egg
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup unsalted butter, softened
In a large bowl cream the butter and sugar, then add the egg and vanilla and mix until combined. In a smaller bowl combine the flour mix with the baking powder, and sea salt. Slowly mix that that into the large bowl and beat on low until all the flour is combined.
Place a piece of plastic wrap over the dough and set in the refrigerator for 45 minutes – 1 hour. This will make the dough much easier to handle and prevent it from falling apart and cracking when you’re rolling it out and using the cookie cutters.
Preheat the oven to 350F
Sprinkle a bit of gluten free flour on your counter or another hard surface and roll out the dough. Since the dough isn’t going to rise too much, don’t go real thin. Cut out shapes of your choice.
Bake for 7-8 minutes. Allow to cool on the pan for a couple minutes before transferring to a wire rack to cool. Allow to completely cool before using jams or gluten free frosting of your choice. Enjoy!