We asked one of our Better Batter customers, Karen Cameron, to share her amazing Sugar Cookie recipe that uses our revolutionary artisan flour blend. We hope you love this cookie recipe as much as we do! We thank Karen so much for sharing her recipe. For corn free powdered sugar, try Wholesome Sweeteners Organic Powdered Sugar.
Check out Karen at www.instagram.com/baked.smart
and at www.BakedSmart.com
24 average size cookies
3/4 Cup (170 grams) Dairy Free butter
1 Cup (200 grams) sugar
2 eggs or ½ cup Aqua faba (white bean juice)
1 Tbsp vanilla extract
½ tsp almond extract or imitation almond extract (nut free)
¼ tsp salt
3 Cups (405 grams) ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR
Cookie icing for decorating see link : VEGAN, EGG-FREE ROYAL ICING
or Royal Icing Two Ways - Better Batter Gluten Free Flour
Cream butter and sugar until light and fluffy. Add eggs, extracts, and salt and combine well. Add flour one cup at a time and mix well. Dough should come together and not be sticky nor crumbly.
Halve the dough and wrap each piece in plastic wrap. Refrigerate for at least 30 minutes.
Preheat oven to 375oF. Take out one half of the dough to roll and cut out. Refrigerate sheet(s) of cut outs while rolling other half of the dough. Roll and cut out second half of dough. If very warm in the kitchen, refrigerate for 10 minutes.
Take sheets from refrigerator and place directly into preheated oven. Bake for 10 minutes or until edges are slightly browned (centers should not be shiny). Remove from oven and cool on pans for 5 minutes, then move to cooling racks and cool completely.