Finally a gluten free sugar cookie you'll love! Rolled in sugar, they are soft and crisp all at the same time!
Add the flour slowly to the butter and sugar and mix well, don't forget to scrape the sides and bottom of the bowl and make sure it's all incorporated.
Flatten each cookie with your hand to about 1/4th to 1/2 inch thick.
Allow the gluten free sugar cookies to cool a little on the cookie sheet before transferring onto a cooling rack.
These Cookies are best eaten fresh within a day or two, you can freeze them.
BAKE BY WEIGHT
I bake by weight with a digital kitchen scale as I find that gives the most consistent results for gluten free baking, not all gluten free flour blends weigh the same due to the different flours. I also have cup measure for those that don't yet have a scale.
GLUTEN FREE FLOUR
I prefer to use my own homemade gluten free flour blend as it's cheaper and I get really great results over using ready mixed blends.
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