Glutenless Sugar Cookie

Glutenless Sugar Cookie

A delicious cookie with a hint of sweetness, perfect for icing at Christmas time. Or any time of the year!

Prep Time

25

Minutes

Total Time

40

Minutes

Makes

2

Dozen

1/2
cup Unsalted Butter
1/2
cup Sugar
2
Eggs
1
teaspoon Vanilla Extract
1/2
teaspoon Salt
2
teaspoons Baking Powder
1/2
cup Sorghum Flour
1/2
cup Tapioca Flour
1/2
cup Sweet Rice Flour
1/2
cup Millet Flour
1/2
cup Corn Starch
1
teaspoon Xanthan Gum
  1. Preheat oven to 350º and line a cookie sheet with parchment
  2. Cream together butter and sugar at medium speed until well blended. They should become light and fluffy.
  3. Add eggs and vanilla to your creamed butter and sugar and mix on medium until well incorporated.
  4. Whisk all your dry ingredients together, then whisk some more, and some more still. Mix completely until all the dry ingredients become one.
  5. Turn your mixer on low speed and add your dry ingredients in 1/4 cup at a time. Wait until each portion is completely mixed before adding the next 1/4 cup scoop of four.
  6. Once dough is completely mixed it will be slightly crumbly but rollable.
  7. Lay dough out onto a piece of parchment and roll out to 1/8" thick. Then cut out into your favorite shapes.
  8. Bake at 350º for 12-15 minutes until golden. Let cool
  9. Top with icing.
  10. Icing recipe and pictures can be found at http://milletmommy.blogspot.com/2011/12/sugar-cookies.html
Makes Dozen
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Bring all your wet ingredients to room temperature before combining. You will end up with a smoother creme.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.