Grab your kids and roll-out TMGF's DELICIOUS Sugar Cookies! We think you'll be very surprised how amazing these taste!
Our test kitchen is still working out the details for a dairy alternative. We apologize in advance for those who can't do dairy. This recipe contains butter.
1 all-purpose gluten free flour
1/2 cup tapioca flour
1/2 tsp xanthan gum
1/2 tsp baking powder
1/4 tsp salt
1/2 cup of butter (1 stick)
1/2 cup sugar
1/2 TBSP milk (or coconut milk)
Tapioca flour, for rolling out
In a separate bowl, whisk together flour, xanthan gum, baking powder, and salt. Set aside. Combine the egg and milk and beat together. Set aside.
Place butter and sugar in bowl of an electric stand mixer and beat on high until lighter in color. Put the mixer on medium & add egg/milk mixture until incorporated, beat to combine. Put mixer on low speed, gradually add flour. Once all the flour has been combined, beat for about 1 minute. Wrap in waxed paper or oiled plastic wrap, and refrigerate for 2 hours.
Preheat oven to 375 degrees F. Grease a baking sheet with oil or coconut spray.
Sprinkle tapioca flour generously on the working surface. Remove wrapped pack of dough from refrigerator. Cover both sides of dough with tapioca flour. Place plastic wrap over the top, and roll out dough to about 1/4 inch thick. Half way between rolling, flip the dough and cover back with plastic wrap to finish rolling.
Cut into desired shape.
Place at least 1-inch apart on baking sheet and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit for 2 minutes prior to removing them to a wire wrack or paper towel. Decorate as desired!
Lasts about 1 week...or 1 minute, depending on how many people are around.