Classic Gluten-Free Cut-Out Cookies

  • 2 1/2 cups gluten-free flour mix
  • 1 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 Tbsp packed light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • White rice flour for dusting

In a large mixing bowl, whisk together the flour, xanthan gum, baking powder, and salt.  With a mixer on low speed, beat the butter until smooth.  Add the sugar, brown sugar, egg, vanilla and almond extract and beat until blended.  Add the dry ingredients and blend until smooth.  Transfer the dough to a work surface and gently knead until the dough forms a nice ball.  Divide the dough into two round discs, wrap them gently in plastic and refrigerate for 1 hour.

When you are ready to roll and bake your cookies, preheat your oven to 375°F and line a cookie sheet with parchment paper or silicon baking mats.  Place one of the discs on a piece of parchment that has been dusted with rice flour.  Place plastic wrap over the top of the dough and roll the dough into a 1/4 inch thick sheet.  Remove the plastic from the top.  Using cookie-cutters, cut your dough into shapes and transfer them onto the baking sheet.  Bake 10-15 minutes, rotating the tray half way through.  Cool on a wire rack and frost if desired.

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