Happy Friday friends!
Been a little quiet this week on here and social media. I have been working my little tail off getting ready for The Boho Market this weekend up in Dallas at Fair Park! If you are in Dallas/Ft. Worth this weekend, come on out and get some of your holiday shopping done! There are going to be 100 vendors with lots of AMAZING items!
Speaking of holidays, I had a little Christmas party last weekend and got to experiment making some gluten free holiday treats for myself and my friends! I really wanted to make a gluten free sugar cookie recipe with my fav GF flour. I was honestly nervous about how it would work out.
This week I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for a Copycat themed week!
I took a recipe I found from All Recipes and altered it a tad to make it gluten free.
Over the years I have tried many different sugar cookie recipes, and I have to say, this one I used with the alterations came out the best!
There is something about rolling out dough with the marble rolling pin from childhood and making cookies in some of my favorite Christmas shapes. I have a bit of a cookie cutter collection. I love making cookies and I am so happy to have such a great gluten free recipe to use now!
Gluten Free Sugar Cookies
- 1 1/2 C organic butter, softened
- 5 cups gluten free flour (I use Domata)
- 2 tsp baking powder
- 1 tsp pink salt
- 2 cups organic cane sugar (I use Trader Joe’s)
- 4 organic eggs
- 1 tsp GF vanilla extract
- Organic powdered sugar for rolling dough
- In a large bowl, sift together the flour, baking powder & salt.
- In a stand mixer, cream the butter and sugar together till fluffy, then beat in each egg and the vanilla.
- Add the dry ingredients to the wet and mix just until the dough is mixed and pulling off the side of the bowl.
- Divide the dough into 2 parts and wrap in parchment paper, place in the fridge and chill for at least 2 hours.
- Preheat oven to 400
- Sprinkle powdered sugar on a clean flat surface.
- Let dough set for 3-5 min and then roll it out on the powdered surface 1/4 to 1/2 in thick (I went a little thicker with this dough)
- Use any shape cookie cutters to make the cookies. Place each cookie onto an ungreased cookie sheet about 1 inch apart.
- Bake 6-8 min (more if thicker- Checking on them every 60 seconds after the 6 min mark)
- Let the cookies cook completely and then decorate as desired.
Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!
- Farrah | blog | instagram | pinterest | twitter | bloglovin’
- Annmarie | blog | facebook | instagram | pinterest | twitter | bloglovin’
- Jess | blog | facebook | instagram | pinterest | twitter | bloglovin‘
- Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’
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