I got these summery beach-themed cookie cutters and just had to try them out! Although this gluten-free dough works best for slice-and-bake cookies, you can use cookie cutters too.
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 50 slice-and-bake cookies
- 2 cups gluten-free flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 10 tablespoons unsalted butter, at room temperature
- 2/3-1 cup sugar, depending on how sweet you like desserts
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- Working with a stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat butter at medium speed for 1 minute, until smooth.
- Beat in sugar and continue to beat for 2 minutes, until mixture is light and pale.
- Add egg and yolk and beat for another 1-2 minutes.
- Beat in vanilla.
- Beat in salt and baking powder.
- Reduce mixer speed to low and steadily add in flour. The dough will be very soft and very sticky.
- The dough needs to be refrigerated before it can be shaped. I found that it works best if you make slice-and-bake cookies. Divide the dough in half and shape each half into a sausage about 1-2 inches in diameter. Wrap in plastic and chill for at least 2 hours. If you want to use cookie cutters, divide the dough into several balls in the bowl, cover the bowl tightly, and refrigerate for at least 2 hours. (If it’s well wrapped, you can refrigerate dough for up to 3 days or freeze it for up to 2 months.)
- Center a rack in the oven and preheat to 350ºF. Line two baking sheets with parchment paper or aluminum foil.
- If you’re making slice-and-bake cookies, use a sharp thin knife to cut the dough into 1/4-inch-thick rounds. Arrange them on baking sheets, leaving 2 inches of space between them. If you’re using cookie cutters, take out one ball of dough from the refrigerator at a time. Grab a handful of it, pat it on the baking sheet to 1/4-inch thickness, plant the cutter in it, and scrape away the excess with your fingers. The dough will get more and more gooey as it warms up, so try to work quickly.
- Bake the cookies one sheet at a time for 12-15 minutes, rotating the sheet halfway through. The cookies will feel somewhat firm but will not color much.
- Remove cookie sheet from oven and let cookies cool on it for a few minutes before you try to remove them.