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Ingredients
Scale
- 3/4 cup salted butter, softened to room temperature (NOT MELTED)
- 1–1/2 cups granulated sugar
- 2 large eggs
- 1–1/2 teaspoons vanilla extract
- 2–3/4 cups gluten-free baking flour blend (with binder)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt (slightly heaping)
Instructions
- Cream together the butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well, then add vanilla extract.
- In a separate bowl, mix dry ingredients; gradually combine with wet mixture.
- For drop cookies: Preheat oven to 350°F, scoop dough onto a baking sheet, and bake for 8-10 minutes.
- For cut-out cookies: Chill dough, roll out, cut shapes, and bake at 375°F for 7-9 minutes.
Notes
Ensure butter is softened but not melted for the right dough consistency.
Use a gluten-free flour blend with a binding agent for best texture.
If dough is sticky, chill in the fridge before handling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Calories: 150
- Sugar: 9
- Sodium: 70
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 0
- Protein: 2
- Cholesterol: 30