Classic Sugar Cookies (Gluten-Free) ©

Delight in the timeless charm of our classic sugar cookies! Made using our versatile Inspiration Baking-All Purpose Flour Blend, these treats boast a perfect balance of sweetness and simplicity. Each cookie is meticulously crafted, offering a delicate crunch and a hint of vanilla essence. Adorned with festive sprinkles, they're a delightful representation of tradition and warmth, inviting everyone to relish the essence of the holiday season in every delightful nibble. These cookies are both gluten-free and can be made dairy-free, ensuring everyone can partake in the joyous celebration.

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SERVINGS: 30 Cookies (2.5 inch cookies)

PREP TIME: 15 MIN

CHILL TIME: 2 HRS

COOK TIME: 8 MIN

TOTAL TIME: 2HRS 23MIN

INGREDIENTS

• 3 cups Inspiration Baking-All Purpose Flour Blend (Use 3 1/4 cup flour blend when making cut out cookies)

• 3/4 cup + 2 tablespoons Butter (softened)

• 1/4 cup Sour Cream or Yogurt (Diary free unflavored)

• 1 cup Granulated Sugar

• 2 Whole Eggs

• 1 teaspoon Vanilla Extract

• 1/4 teaspoon Almond Extract

DIRECTIONS

1. Using a hand mixer, cream butter, sour cream and sugar together for about 1 minute.

2. Mix in eggs, vanilla and almond extract. (NOTE: Do not beat)

3. Stir in the Inspiration Baking-All Purpose Flour Blend until fully mixed.

4. Wrap dough in plastic wrap and place in the refrigerator for 2 hours.

5. Remove dough from the refrigerator. Let sit about 15 minutes before using.

6. Preheat oven to 375°F. Use a baking pan lined with parchment paper (you can grease the pan if you would like the bottom to come out more crisp.)

7. Roll dough into 1-2 inch balls. Place balls on pan and slightly press down a little bit. Or, if you want to use cut outs, roll out dough with tapioca flour to about 1/4 inch thick. Dip cookie cutters in tapioca flour before pressing into dough. Carefully place cookie cut outs on baking pan. You may need a spatula to help transfer.

8. Bake for 8-10 minutes. They will be soft.

9. Remove from oven. Leave on pan for 5 minutes, then remove to a cooling rack.

10. Cool completely before frosting. Use our Sugar Cookie Frosting recipe for the best sugar cookies!

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NOTES:

• If you refrigerate the dough longer than 2 hours, be sure to remove the dough and let sit until somewhat soft. This will effect how the cookie spreads out while baking if the butter is too hard.

• You can freeze the dough in a freezer bag for up to 2 months.