Hi Friends! Who doesn’t love butter and sugar with a hint of vanilla? Done right sugar cookies are a welcome addition to any gathering but the usual type of cookie is bland, dry, and not buttery enough. I wanted a cookie that was soft and rich inside but with a sugary crunch around the edge. Simple but not dull, flavorful but satisfying. Try this amazing gluten-free cookie and have a treat you will want to share with everyone! This recipe was adapted from the Snickerdoodle and Sugar Cookie recipes from Cooks Illustrated.
Gluten-Free Sugar Cookies
Dry
2 ¾ cups Cup4Cup Gluten-Free Flour
1½ teaspoons Koda Farms Sweet Rice Flour
½  teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon salt
Wet
1 cup butter, softened
1½  cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
Extra sugar for rolling in a small bowl
Preheat the oven to 350F. Place rack in middle oven position.
Dry
Whisk dry ingredients together in a medium-sized bowl and set aside.
Wet
Cream softened butter and sugar together. Scrape bowl and add eggs and vanilla. Mix until thoroughly combined, scraping bowl as needed. Add dry to the wet and mix again, then stir a half a minute or so longer to develop the chew. Scrape down the bowl if needed. The dough will be soft but rollable. If you would like to chill it, 15 minutes is plenty to give the dough more stiffness to roll into balls.
Roll dough into balls about 3 tablespoons in size between your palms. Roll in sugar and place on a baking sheet about 3 inches apart. Flatten slightly with the bottom of a drinking glass. Bake 10-12 minutes or until slightly browned on the bottom edge and puffed but soft in the middle.
Cool on a rack and store in the refrigerator for longer freshness. Enjoy!   -Carolyn

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