Classic vanilla sugar cookies that are both gluten free and eggless, and perfect for every occasion or holiday!
Course Dessert, Snack
Keyword cookies, egg free, gluten free, vanilla
Prep Time 15mins
Cook Time 12mins
Chill Time 50mins
Total Time 1hr17mins
Author Adapted from Good Housekeeping
2 ¾cupgluten free flour (I use Bob's Red Mill 1 to 1 Baking Flour)
1cupunsalted butterroom temperature
1tablespoonBob's Red Mill Egg Replacer mixed with 2 tbsp water
Whisk flour, baking powder, and salt in a medium bowl until fully combined. Set aside.
Using a stand mixer with the paddle attachment, cream butter and sugar together until combined. Add egg replacer and vanilla. Lower the speed on the mixer and slowly add in the flour mixture while continuing to mix.
Use your hands to split the dough into two large rounds. Place each round between two sheets of parchment paper and roll with a rolling pin until each is about ¼ inch thick. Cover and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350°F. Use cookie cutters to cut the dough into desired shapes, then place on parchment-lined baking sheets. Chill in refrigerator for another 20 minutes.
Bake cookies for 11-12 minutes. Let cool on sheet for 5 minutes before transferring to a cooling rack and allow to cool completely before decorating.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, feel free to use 1 egg instead of the egg replacer.
As you can see in my photos, I use fairly large cookie cutters. This recipe always yields right around 16 cookies for me, but this will vary based on the size and shapes you are cutting.