Gluten Free Sugar Cookie Cutouts

Soft Cut Out Gluten Free Sugar Cookies Ambitious Kitchen

WebDec 8, 2022 · Instructions. In a large bowl, add the melted butter, sugar, honey, eggs, vanilla and almond extract; whisk until well combined and smooth. Next, add dry …

Rating: 4.8/5(37)
1. In a large bowl, add the melted butter, sugar, honey, eggs, vanilla and almond extract; whisk until well combined and smooth.
2. Next, add dry ingredients to wet ingredients: almond flour, coconut flour, baking soda and salt. Mix with a wooden spoon (not a whisk) until dough comes together.
3. Divide dough into two balls or discs and wrap tightly with plastic wrap. Chill dough in the refrigerator for at least 1 hour (preferably 2) or 30-45 minutes in the freezer. Also optional to chill overnight if you want to save time.
4. Once ready to bake: preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

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GlutenFree Sugar Cookies (1 Bowl!) Minimalist Baker …

WebDec 7, 2019 · Let rest 10 minutes. Add softened butter to a large mixing bowl and beat with a mixer on high for 30 seconds. Then add cane …

1. Using softened butter and a room-temperature egg is important to provide the right texture for the dough. To soften butter, set out at room temperature for about 1 hour. Resist the temptation to microwave, which will melt the butter and make it too runny. For the egg (uncracked), place in bowl and top with warm water. Let rest 10 minutes.
2. Add softened butter to a large mixing bowl and beat with a mixer on high for 30 seconds. Then add cane sugar, vanilla extract, and room temperature egg and beat on high for 1 minute, scraping down sides as needed.
3. Next add baking powder and sea salt and mix again to combine.
4. Add almond flour, potato starch, and arrowroot starch and carefully beat on low to combine, switching to a wooden spoon as needed if it becomes difficult to mix. You’re looking for a dough that’s neither crumbly nor too soft, but easy to form in your hand without sticking. If it's too tacky at this point (which we found), add a bit more almond flour, arrowroot, and potato starch a little (~1 Tbsp) at a time and stir until a soft but moldable dough is formed (see photo).

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