Gluten-free Sugar Cookies

-Makes about 2 dozen cookies

Buttery, sweet, light and crispy, these gluten-free holiday sugar cookies are not only easy to make but also hold their shape beautifully. With just a handful of ingredients, I made a big batch of dough within minutes and the kiddos had a ball decorating, and devouring them after. Hope you enjoy these delicious treats as much as we did. Happy holidays!

Ingredients for Gluten-free Sugar Cookies

296g 1:1 gluten-free flour
1/2 teaspoon gluten-free baking powder
1/4 teaspoon kosher salt
113g butter, at room temperature
195g caster sugar
1 large egg
1 1/2 teaspoons or 6g vanilla extract
120g powdered sugar
1-2 tablespoons milk or water
Rainbow sprinkles or chocolate sprinkles

Recipe

In a bowl, whisk together gluten-free flour, baking powder and salt.
In the bowl of a stand mixer, cream together butter and sugar for 3-4 minutes until light and fluffy. Add egg and vanilla extract and mix until well incorporated.
Next add the flour mixture and mix until the dough comes together. Place the dough on a piece of parchment paper, shape into a disk, cover and refrigerate until firm, about 30 minutes.
Preheat your oven to 160°C. Place a large piece of parchment paper on chilled dough and roll it out into a 1/4 inch thick circle. Use cookie cutters to cut out desired shapes and place on a parchment lined baking sheet.
Bake for 10-12 minutes, until the edges turn golden-brown. Wait for 5 minutes before transferring them on to a wire rack to cool completely.
For the icing, gradually add water or milk to icing sugar and whisk until smooth and of spreadable consistency. Spread icing on cooled cookies using a brush and decorate with sprinkles of your choice. Store in an airtight container.