From C&H SUGAR
Makes 16 cookies
Just like the classic sugar cookie…but gluten-free and just as delicious.
1 cup gluten-free all purpose flour
3/4 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon xanthan gum
1 cup C&H Golden Brown Sugar
1 stick unsalted butter, softened
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/4 cup rainbow nonpareils sprinkles
1.Preheat oven to 350 degrees. Line two half sheet pans with parchment paper.
2.In a bowl, combine the two flours, baking powder, salt, and gum; set aside.
3.In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at medium speed for 2 minutes; scrape the bowl. Add the egg and vanilla; mix until combined.
4.Reduce the speed of the mixer and slowly add the flour mixture. Mix until all the ingredients are well combined.
5.Using a small ice cream scoop, drop dough onto prepared pans. Flatten dough balls slightly with hand. Sprinkle the dough with rainbow nonpareils and bake for 10 to 12 minutes, or until slightly golden around the edges. For softer cookies, reduce the baking time.
6.Remove from oven and allow cookies to rest for 5 minutes on the pan. Transfer cookies to a cooling rack.
CHEF’S TIP: Instead of sprinkles, use C&H Granulated Sugar or C&H Turbinado Sugar to top cookies.
Find this recipe and more holiday treats at chsugar.com