For me, holiday season means more family and friends. This is the time of the year that you can actually do things that you really like with the kids and cook all your favorite desserts. These cookies are my son’s favorite cookies; no holiday celebration is complete without a batch or two of sugar cookies. We like to make the dough together and shape them with fabulous cookie cutters from his private collection (yes... he likes to collect them).
Holiday Sugar Cookies
Makes 2 dozen cookies
2½ cups Butterfly™ gluten-free all-purpose flour
1/8 teaspoon salt
1 cup unsalted butter or coconut oil, room temperature
½ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
Confectioners' sugar, for dusting
- In a large mixing bowl or in a bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar for 3-5 minutes, until light and airy . Mix the egg yolk and vanilla extract, until combined.
- Gradually add the Butterfly™ all-purpose flour blend and salt to the butter mixture, mixing until a dough forms. Turn out the dough onto a clean surface and shape into a flattened disk. Wrap the disk in plastic wrap and refrigerate for 20 minutes.
- Line two baking sheets with parchment paper. Roll out the dough between two pieces of parchment paper, or a surface lightly dusted with gluten-free flour, until it is ¼-inch thick. Cut out cookies using cookie cutters and transfer to the baking sheets. Refrigerate for 30 minutes.
- Preheat the oven to 350°F. Bake the cookies for 10 to 15 minutes, until golden. Transfer the cookies to a wire rack to cool. Dust with confectioners' sugar before serving.