Daytime Kitchen: Gluten-Free Holiday Sugar Cookies

Shana is back from Corbin's Confections with a fun, seasonal treat

ROANOKE – Shana is back from Corbin's Confections with a fun, seasonal treat

Gluten Free Sugar Cookies

2 1/2 cups Gluten Free all purpose flour (plus more for dusting)
1 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
3/4 cup butter, softened
1 tsp vanilla
2 eggs

In large bowl, mix dry ingredients. Add softened butter and mix til creamy. Add eggs, one at a time, mixing to incorporate between additions. Add vanilla. 
Once mixed, it will be in a dough form. Spray a piece of plastic wrap with spray butter and wrap. Put in the fridge for AT LEAST half an hour (preferably longer)! 
Preheat oven to 325°. When ready, take out and lay on a floured surface (GF flour!!), working more flour into the dough to reach a consistency sufficient for rolling. Roll to 1/4", cutting out with your choice of cookie cutters. Gently place cut cookies on pan lined with parchment paper. Bake about 10 minutes or until slightly golden on the edges. When removing from the oven, wait 2-5 minutes before removing from the pan! Place on a cooling rack. 

Sugar cookies are best to rest a few hours to overnight before icing! Ice with your favorite cookie icing recipe! (If you don't want to ice them, you can also put a little water on your finger and wet the tops before baking. Simply shake colored sugar over them and pop them in the oven!)