These gluten-free sugar cookies are light and crisp on the edges and soft in the center. They’re sweet and buttery. (Perfect recipe for beginners.
Preheat oven to 350℉. Line baking sheets with parchment paper.
Whisk together the gluten-free flour, baking powder, and salt in a small bowl.
Mix together the sugar, softened butter, and vanilla in a large mixing bowl until a thick paste forms, about 1 minute. Add the egg and mix until well combined. Reduce speed to low and add the dry ingredients. Scrape down the sides and bottom of the bowl. Mix until a dough forms.
If the dough is soft and sticky, chill for 10-15 minutes. If not, skip to the next step.
Roll the dough, about 1 tablespoon each, into a balls or use a cookie scoop.
Roll the dough into sanding sugar.
Place dough onto the prepared baking sheet. Space cookies about 2 inches apart. Flatten cookies to ¾-inch thickness with the bottom of a glass or measuring cup.
Bake cookies, one sheet at a time, until set and lightly golden brown on the edges, about 12 minutes.
Cool cookies for 5 minutes on the baking sheet. Transfer cookies to a wire rack to cool. Store cookies in an airtight container for up to five days.
Gluten-Free Flour. Bob’s Red Mill 1:1 Gluten-Free Baking Flour recommended. If you use a flour blend that doesn’t contain xanthan or guar gum, whisk a half teaspoon into the flour before using.
To Make Ahead. The cookie dough can be made ahead. Wrap the dough with plastic wrap and refrigerate for up to two days. Let dough soften at room temperature and then roll and bake as directed.
To Freeze the Dough. Make the dough as directed. Shape and roll into sugar. Place them on a baking sheet. Freeze until solid, then transfer to a freezer container or bag. Freeze for up to 2 months.
To Bake from Frozen. Place frozen dough on a parchment-lined baking sheet and bake as directed. Increase baking time to about 15 minutes.