Gluten Free Cut-Out Sugar Cookies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1 cup Cane sugar, unbleached pure
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 2 sticks Butter, salted
  • 2 tbsp Whole milk

• Other

  • 3 cups Bob's red mill gluten free 1-to-1 baking flour

Found on naturalchow.com

Ingredients

• 3 cups Bobs Red Mill Gluten Free 1-to-1 Baking Flour
• 2 teaspoons baking powder
• 1 cup unbleached pure cane sugar
• 2 sticks (1 cup) salted butter, chilled
• 1 large egg
• 1½ teaspoons vanilla extract
• 2 tablespoons whole milk

Directions

• Preheat oven to 350 degrees F.
• In a medium bowl, combine the flour and baking powder. Mix until combined and set aside.
• In the bowl of a stand mixer fitted with the beater attachment, combine the butter and sugar. Beat until light and fluffy. Add in the milk, egg, and vanilla extract. Beat until combined.
• Slowly add in the flour mixture until a crumbly mixture forms. The dough should come together when pressed with your fingers. Turn the dough out onto a floured work-surface and knead with your hands until a smooth dough ball forms.
• Using a rolling pin, roll out the dough to a ½-inch thick. Cut out shapes and place them on a parchment paper (or silpat) lined baking sheet. Now, you can optionally place the cookies in the freezer for 5 minutes before baking to help prevent them from spreading, or you can just pop them in the oven. Either way, bake for 10-12 minutes.
• Transfer to a cooling rack and let cool for 10-20 minutes before decorating.