Sugar Cookies (Gluten-Free)

• 227 grams Butter, At Room Temperature
• 200 grams Sugar
• 1 Large Egg
• 1 Tablespoon Vanilla Extract
• 280 grams Gluten Free Flour Mix
• 1/4 teaspoons Salt
• 1/2 teaspoons Baking Powder
• 1 teaspoon Xanthan Gum (only If Your Gluten Free Flour Mix Doesn't Include It)
• Tapioca Starch, For Your Work Surface

1. Cream together the butter and sugar until its a really light yellow (I use a stand mixer).
2. Add the egg and vanilla and mix until combined.
3. In a small bowl, whisk together the flour, salt and baking powder (and xanthan gum if using).
4. Add this dry mixture to the sugar and butter, half at a time, and mix well.
5. Scoop dough out onto a piece of plastic wrap and chill in the fridge for 20-30 minutes.
6. (This makes it easier to cut out shapes.)
7. Preheat oven to 350 F.
8. Flour your counter with tapioca starch and use half of the dough (put the rest back in plastic in the fridge.)
9. Roll out dough until its about an eighth of an inch to a quarter of an inch thick or so.
10. Dip a cookie cutter in some of the tapioca starch on the counter and cut out cookies.
11. Place cut cookies on a pan lined with either parchment paper or a non-stick baking sheet (like a Silpat) leaving an inch or so between them.
12. Bake at 350 F for 10-12 minutes or until lightly golden around the edges.
13. Repeat with the other half of the dough.
14. Let them cool completely before icing.

butter, sugar, egg, vanilla, flour, salt, baking powder, xanthan, tapioca

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/sugar-cookies-gluten-free/ (may not work)