Sugar Cookies Recipe

Gluten-free flour: A blend of flours that do not contain gluten, essential for those with gluten sensitivities. Sugar: Provides sweetness and helps with the texture of the cookies. Butter: Adds richness and a tender crumb to the cookies. Vanilla extract: Enhances the flavor with a sweet, aromatic note. Baking powder: A leavening agent that helps the cookies rise and become light and fluffy. Egg: Binds the ingredients together and adds structure to the cookies.

When creaming together the butter and sugar, make sure the butter is at room temperature. This ensures it blends smoothly with the sugar, creating a light and fluffy mixture that will give your cookies a tender texture. If the butter is too cold, it won't incorporate well, and if it's too warm, it can make the dough too soft and difficult to handle.

• gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, making it a healthier alternative.

• softened butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a subtle coconut flavor and works well in baking.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile, adding a unique twist to the cookies.

• baking powder - Substitute with baking soda and cream of tartar: Mixing ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar can replace 1 teaspoon of baking powder, providing the necessary leavening.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a vegan alternative that helps bind the ingredients together.

• To keep your sugar cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week.
• If you want to extend their shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag, and they will last for about two weeks.
• For longer storage, freezing is an excellent option. Arrange the sugar cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the cookies to a freezer-safe container or a resealable plastic bag. Be sure to label the container with the date. They can be stored in the freezer for up to three months.
• When you're ready to enjoy your frozen cookies, simply let them thaw at room temperature for about 15-20 minutes. If you prefer warm cookies, you can reheat them in a preheated oven at 300°F (150°C) for 5-10 minutes.
• If you have leftover cookie dough, you can also freeze it. Shape the dough into a log, wrap it tightly in plastic wrap, and then in aluminum foil. Label it with the date and freeze for up to three months.
• When you're ready to bake the frozen dough, let it thaw in the refrigerator overnight. Then, slice and bake as directed in the recipe.

• Preheat your oven to 300°F (150°C). Place the sugar cookies on a baking sheet lined with parchment paper. Warm them for about 5-10 minutes, or until they are heated through and slightly crisp on the edges.

• If you prefer a quicker method, use a microwave. Place a damp paper towel over the sugar cookies and microwave them on medium power for 10-15 seconds. This will help retain their moisture and prevent them from becoming too hard.

• For a toaster oven, set it to 300°F (150°C) and place the sugar cookies directly on the rack or on a small baking sheet. Heat them for 5-7 minutes, checking frequently to ensure they don’t overcook.

• If you have an air fryer, preheat it to 300°F (150°C). Place the sugar cookies in the basket in a single layer and heat for 3-5 minutes. This method will give them a nice, slightly crispy texture.

• To reheat on the stovetop, use a non-stick skillet over low heat. Place the sugar cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until they are warmed through.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the cookies on for baking.

• Parchment paper: Lining for the baking sheet to prevent cookies from sticking.

• Mixing bowl: A large bowl used to combine and mix the ingredients.

• Electric mixer: Used to cream together the butter and sugar until light and fluffy.

• Whisk: Used to whisk together the gluten-free flour and baking powder.

• Rolling pin: Used to roll out the dough on a floured surface.

• Cookie cutter: Used to cut the rolled-out dough into shapes.

• Wire rack: Used to cool the cookies completely after baking.

• Measuring cups: Used to measure out the ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like vanilla extract and baking powder.

• Spatula: Used to transfer the cookies from the baking sheet to the wire rack.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can cream the butter and sugar quickly, saving you time and effort.

Chill the dough: If the dough is too soft to handle, chill it in the fridge for 15 minutes to make rolling easier.

Batch baking: Use multiple baking sheets to bake more cookies at once, reducing overall baking time.

Pre-cut parchment paper: Have pre-cut parchment paper ready to line your baking sheets quickly.