This is an adaptation of my favorite butter/sugar cookie recipe from Susan Branch’s Christmas from the Heart of the Home Cookbook. I used it for years before discovering Celiac Disease, and find that it works much the same using GF flours with only a couple of adaptations.
GF Sugar Cookies
(Can be used for rolling and cutting)
2 1/4 cups butter, softened
1 1/2 cup sugar
5 egg yolks
5 cups GF flour (mine was a combo of rice/tapioca/potato)
2 tsp vanilla
1/2 tsp salt
Cream together butter and sugar. Add egg yolks and vanilla and mix well. Beat flour and salt into butter mixture until well mixed.
Roll dough out onto floured surface, and cut into desired shapes. The dough will likely be very soft, and you may need to add more flour. Refrigerating the dough will also help stiffen it. Sprinkle with colored crystals before baking, or ice the cookies after cooled and sprinkle on top of the icing.
Bake at 350 degrees for 8-10 minutes. They don’t need to brown and will be very fragile until completely cooled.
Yea! So glad to have this recipe come back to me GF!
These are the best sugar cookies EVER!
They are also awesome rolled in cinnamon and sugar and made into snickerdoodles!