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Gluten free Easter cut-out cookies

Ingredients

  • 3 cups Flour I use Rob Mill's 1:1 gluten free flour
  • 3/4 tsp Baking powder
  • 1/4 tsp Salt
  • 1/4 tsp Lemon zest
  • 1/2 tsp Vanilla extract
  • 1 cup Sugar
  • 1 Cup Unsalted butter, softened (room temperature)
  • 1 Egg
  • 1 tbsp Milk, or milk substitute

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Sift flour and baking powder into a medium size bowl.

  3. Add butter and sugar to a large bowl or stand up mixer. Blend until creamy.

  4. Add egg, vanilla, salt, and lemon zest. Blend until ingredients are incorporated.

  5. Slowly add dry ingredients and mix until a dough ball forms.

  6. Remove dough and divide into two balls.

  7. Wrap dough and refrigerate for 30 minutes or more.

  8. Roll dough out onto lightly floured surface making sure that dough is no less than about a 1/4 of an inch thick.

  9. Using your favorite Easter cookie cutters, cut out your cookies and place on parchment paper lined baking trays.

  10. Bake cookies for about 7 minutes (give or take depending on how thick your cookie is)

Recipe Notes

Don't overuse flour when rolling out your dough.  The result will be a cakey cookie.  Use as little flour as possible still allowing you to cut out and pick up your cookie from your baking surface.  You can use use all-purpose flour in in the recipe if you don't have gluten free. Make sure to cool cookies on a cooling rack prior to frosting.  

*Frosting: I use 3 tbsp meringue powder (see blog post for sources), 4 cups confectioners sugar, plus 5 tbsp water.  Stir until creamy and divide into bowls.  Add food coloring as desired.  If you are using the food coloring I've recommended in the blog post, just use a spec if you want pastel cookies.