This recipe has been passed down through the generations in my family. It is the only sugar cookie recipe I use whether I am doing cookie cutter cookies or a simple drop of dough on the cookie sheet. The lemon extract really makes these the best ever sugar cookie.
In a mixing bowl cream together: 1 cup of sugar (evaporated cane juice works great) and 1 cup of butter or for dairy free I do 1/2 cup Spectrum Palm Oil non-hydrogenated shortening and 1/2 cup Earth Balance Soy Free margarine. This is a step you can’t really over do. Once the butter is softened, put the mixer on high and let it go until the butter and sugar are almost fluffy.
Add: 1 egg, don’t over do the mixing on this part…just enough to incorporate the egg into the butter and sugar.
Add: 1-2 teaspoons of Pure Lemon Extract McCormick’s is Gluten Free
Stir in Flour 1/2 cup at a time: 2 cups of all purpose GF flour mixed with 1 tsp. of baking powder
The dough may be a bit sticky. Before adding more flour, try chilling the dough for 1 to 2 hours. This will let those stubborn gluten free flours soak up the moisture and set.
For rolling out the dough for cookie cutter cookies I like to sprinkle the counter top with Sweet Rice Flour. This will incorporate into the dough and help make it a bit stiffer for rolling out.
If I am not going to roll them out for cookie cutter cookies, I use a medium to small size scoop and roll each ball in a little bit of sugar. I then place them in a freezer safe container lined with parchment paper. I love this option because I can have hot fresh cookies for unexpected guests or when I am having a craving. Gluten Free baked items don’t have a long shelf life. It is best to freeze whatever you don’t eat.
Everything Gluten Free takes longer to bake. Cookies are no exception. Preheat the oven to 350 degrees and bake for 9-10 minutes. Watch them the first time you bake them and get a feel for how your oven works.
Julie Bakes Gluten Free 