Gluten Free Sugar Cookies

Gluten Free Sugar Cookie 2This is a recipe that I made for Christmas. This was my daughter’s and my first Christmas going gluten free. These were really amazing. I wouldn’t have known the difference between the real things and my gluten free version. They kept their texture for a few days (that’s all that they lasted) and they were sturdy enough to decorate, although we just wanted them plain. I used my mom’s recipe for cream cheese sugar cutouts and made them gluten free, with my own blend of gluten free flours.

Gluten Free Cream Cheese Sugar Cookies

1 C. Butter
1 C. Sugar
3 oz. Cream Cheese
½ t. Salt
1 Egg Yolk (reserving egg white)
½ t. Vanilla Extract
½ t. Almond Extract
1 C. Brown Rice Flour
½ C. Sweet Sorghum Flour
½ C. Coconut Flour
¼ C. Almond Flour
2 T. Tapioca Starch
2 T. Potato Starch
½ t. Xanthan Gum
¼ t. Guar Gum

In mixing bowl, cream together butter, cream cheese, and sugar until light and fluffy. Add salt, egg yolk, vanilla extract and almond extract. Combine thoroughly. Add remaining ingredients and mix thoroughly. Scrape into a ball and wrap in plastic wrap. Flatten into disc and refrigerate for at least one hour.
Preheat oven to 375º. Roll dough out to ⅛” thick. Cut out with your favorite cookie cutters and place on ungreased cookie sheets. Bake in preheated oven for about 12 minutes, until slightly golden on the edges. Remove from oven. Allow the cookies to cool for 5 minutes before removing them to cool completely on a cooling rack.


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