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Gluten-free Cut-Out Cookies
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We’ve tried dozens of gluten-free cut-out cookie recipes over the years. Each time we do, there are some who love them, some who give the thumbs down. This recipe yielded a unanimous cheer. Some tasters didn’t even believe they were gluten free (they are!)
3 dozen cookie


Cookie Dough
1-1/2 cups powdered sugar
1 cup butter, softened
1 egg
1 teaspoon vanilla
2-1/2 cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Cookie Frosting
2 cups powdered sugar
2 tablespoons butter, softened
1/4  teaspoon vanilla

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  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


Cookie Dough
1.  With an electric mixer, mix powdered sugar, butter, egg and vanilla until fluffy. Slowly mix in dry ingredients. Cover with plastic wrap and refrigerate for at least 2 hours.
2.  Heat oven to 375°. Divide dough into fourths, keeping whatever dough you are not working in the refrigerator. Roll out to 1/4” to 3/8” thickness (more or less). Cut into shapes and repeat with remaining dough.
3.  Bake until edges are just golden, about 7 to 10 minutes.
4.  Cool and frost or dust with confectioners sugar.

Cookie Frosting
1.  With an electric mixer, beat all ingredients together until fluffy. Add natural food coloring as desired.

Per cookie: 139 calories, 6g fat, 4g sat fat, 20g carbohydrates, 1g protein, 96mg sodium, 0g fiber

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