Soft Sugar Cookies {Gluten Free}

My first batch of holiday cookies!! Since I have become 100% gluten free, I have forayed into GF baking a bit. I have never been much of a baker to begin with. I created a muffin here and there and a birthday cupcake now and again, but keeping my kitchen stocked with home baked goods has never been my thing.

Then there is gluten free baking, which is a whole different bag of flour – literally. For me, the goal is to make a baked item that still seems like it’s packed with gluten. Let me tell you – it’s hard! Butter really helps because butter makes everything better. However, I also learned the hard way that xanthan gum is essential. This is the binder that holds your baked goods together, just like gluten. Otherwise you’ve got a crumbly, dry mess. Some gluten free flour blends include it and others don’t. Just check the ingredient list.

These soft sugar cookies are the perfect venue for Christmas or Hanukah sprinkles. I had some red crystals on hand and some beautiful, shimmering sparkling crystal sugar to create some festive cookies.  I adapted this recipe from the Minimalist Baker because I love soft sugar cookies. Crunchy ones do nothing for me. I decided to bump up the butter a little because the holidays just scream decadence.

I look forward to making more gluten free holiday treats this year and refining my GF baking skills to bring you some really heavenly desserts and snacks.

Soft Sugar Cookies {Gluten Free}

Prep time: 15 minutes, plus 2 to 3 hours for chilling 

Cook time: 10 minutes
Yield: 24 to 36 cookies

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter (softened)
• 1 cup Baker's or granulated sugar
• 1 egg yolks, lightly beaten
• 1 teaspoon vanilla
• 3 cups all purpose gluten free flour mix
• 1/2 teaspoon xanthan gum (if not included in your flour mix)
• 2 teaspoons baking powder
• 1/3 cup milk
• Christmas sprinkles

Cooking Directions

1. In a large bowl beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until thoroughly combined while scraping down the sides.
2. In a small bowl mix together gluten free flour, zanthan gum, baking powder and salt. Alternately add flour mixture and milk into butter mixture and beat until a firm dough forms. Cover bowl with plastic wrap and refrigerate dough for 2 to 3 hours or overnight.
3. Preheat oven to 375° F. Line two baking sheets with parchment paper. Pour sprinkles into  small shallow bowls. Scoop rounded tablespoons of dough (or use a small cookie scoop) and roll into balls. Dip balls into sprinkles leaving a small spot clear to set on cookie sheet. Place dough balls on cookie sheet, 2 inches apart to allow for spreading.
4. Bake cookies for 10 minutes in the center of the oven. Cookies should be lightly browned on the bottom and firm to the touch. Let cool on pan for 3 to 5 minutes and then transfer to a cooling rack with a metal spatula.

More Cookie Recipes from Food Network and some of my favorite bloggers:

Feed Me Phoebe: Gluten-Free Ginger Cookies
Devour: 5 Must-Bake Holiday Cookies
Jeanette's Healthy Living: Toasted Coconut Chocolate Chip Oat Sorghum Cookies
Dishin & Dishes: Dark Chocolate and White Chocolate Peppermint Bark Bites
Daisy at Home: Eggnog Cookies
Napa Farmhouse 1885: Chocolate Italian Cookies (Biscottini Glassati al Cioccolato)
Red or Green: Biscochitos (New Mexico State Cookie)
Swing Eats: Florentines (gluten-free)
Virtually Homemade: Soft Sugar Cookies (gluten free)
Weelicious: Molasses Roll Out Cookies
Dishing With Divya: Eggless Coconut Cookies
Taste with the Eyes: Heavenly Fried Cookies with Ginger, Honey, Pine Nuts
The Cultural Dish: A Taste of Tradition: Italian Pizzelle Cookies
Elephants and the Coconut Trees: 5 Favorite Holiday Cookies
The Mom 100: Crystallized Ginger Shortbread
The Wimpy Vegetarian: Rugelach - Your New Go-To Holiday Cookie
FN Dish: 10 Recipes to Win Your Holiday Cookie S