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+ servings

Gluten-Free Rolled Sugar Cookie

After many recipe flops and expensive wasted ingredients, I found this recipe that works! Keep in mind working with gluten free dough is always a little different, but once they are baked no one will guess they are gluten free. You will need extra sorghum for rolling out the dough.
This recipe is doubled because we bring them to a few different events. However, you can freeze half the dough wrapped plastic wrap and sealed in a freezer bag to make hearts for Valentine's Day!
Servings 4 dozen or more

Equipment

  • Rolling Pin
  • cookie cutters
  • stand mixer or hand held electric mixer

Ingredients
  

Wet Ingredients

  • 3 sticks butter (1½) cups room temperature
  • 2 cups white sugar
  • 4 large eggs
  • 2 tsp vanilla extract

Dry Ingredients

Extra

  • extra sorghum for rolling

Instructions
 

Wet Ingredients

  • Beat the butter and sugar together until light and fluffy.
  • Add eggs one at a time incorporating well.
  • Add vanilla and mix.

Dry Ingredients

  • In a separate bowl, mix all the dry ingredients together with a whisk.

Combining

  • Gradually add the dry ingredients ½ cup at a time.
  • Because the recipe is doubled, you may need to remove the dough to a large bowl to finish mixing in flour.
  • Once the dough comes together, separate into two round disks. Wrap each in plastic wrap.
  • Refrigerate overnight or for a few hours. Optionally, place in freezer for an hour. Set the timer!

Finishing

  • Preheat oven to 375℉. Line cookie sheets with parchment.
  • Sprinkle sorghum on work surface. Roll a section of the dough out to ¼ inch thick. We tend to like thicker soft cookies.
  • Cut with your chosen cookie cutter shapes and using spatula place on cookie sheet.
  • Bake for around 12 minutes It is a good idea to rotate sheets at 6 minutes for even cooking. The bottoms will be just golden and the edges just barely brown.
  • Cool on cookie sheet for 5 to 10 minutes before moving to cooling rack.
  • Once completely cool, frost, and decorate.

Notes

Tips: Sprinkle flour on your rolling pin. If dough sticks to it, scrape it off before continuing.
Keep dough you are not working with refrigerated. 
Make sure your work surface stays well floured.
Tried this recipe?Let us know how it was!