Perfect GF Cut Out Cookie
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24 cookies Calories 111 kcal
INGREDIENTS:
1.5 sticks butter, or dairy free margarine
1 cup sugar
2 large eggs
3.5 cups Chateau Warner GF Flour
1 teaspoon gluten free baking powder
1/2 tsp vanilla extract
1/2 tsp almond extract Instructions
DIRECTIONS:
1. PLEASE READ NOTES FIRST!
2. Preheat your oven to 350F
3. Cream together margarine and sugar.
4. Add in eggs, vanilla, and almond extracts and mix until combined, remember to scrape down the sides of the bowl.
5. Measure out the dry ingredients into another bowl and mix by hand to combine the gum and baking powder.
6. Add the dry ingredients to the sugar and egg mixture and mix well to combine.
7. If the cookie dough is too soft to roll out at this point, place it in a bag or in a covered bowl in the fridge to allow the margarine to harden enough so that you can roll it out later.
8. When the dough has hardened roll it out on parchment paper, I use cling wrap to cover the top of the dough as I roll it out so that it does not stick to the rolling pin, I don't use extra flour.
9. Bake cookies for 12 - 14 minutes at 350F on a parchment lined baking sheet.
10. Allow to cool on baking sheet, the cookies will firm up once cooled.
11. When they are fully cooled they are ready for decorating
Servings 24 cookies Calories 111 kcal
INGREDIENTS:
1.5 sticks butter, or dairy free margarine
1 cup sugar
2 large eggs
3.5 cups Chateau Warner GF Flour
1 teaspoon gluten free baking powder
1/2 tsp vanilla extract
1/2 tsp almond extract Instructions
DIRECTIONS:
1. PLEASE READ NOTES FIRST!
2. Preheat your oven to 350F
3. Cream together margarine and sugar.
4. Add in eggs, vanilla, and almond extracts and mix until combined, remember to scrape down the sides of the bowl.
5. Measure out the dry ingredients into another bowl and mix by hand to combine the gum and baking powder.
6. Add the dry ingredients to the sugar and egg mixture and mix well to combine.
7. If the cookie dough is too soft to roll out at this point, place it in a bag or in a covered bowl in the fridge to allow the margarine to harden enough so that you can roll it out later.
8. When the dough has hardened roll it out on parchment paper, I use cling wrap to cover the top of the dough as I roll it out so that it does not stick to the rolling pin, I don't use extra flour.
9. Bake cookies for 12 - 14 minutes at 350F on a parchment lined baking sheet.
10. Allow to cool on baking sheet, the cookies will firm up once cooled.
11. When they are fully cooled they are ready for decorating
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