These are the best, easiest to make sugar cookies in the world. I’m not saying that because it’s my recipe. It isn’t. It’s my mom’s. Kinda. I changed the “secret ingredient”, mostly because I didn’t have any of the “secret ingredient” in my fridge. I don’t have express written permission to use her recipe, but since this recipe is online in various places (minus the “secret ingredient”, which I cannot divulge, so please don’t ask), and I adapted it ever so slightly to make it gluten free, I figured it was okay to share. (The recipe works with regular flour, too.)
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1/2 t vanilla
- 1 1/2 T heavy cream or half and half
- 1/2 T lemon juice
- 1/8 t salt
- 1/2 t baking soda
- 1 1/2 c GF flour (any all purpose GF flour will do. Just make sure it has xanthan gum.)
CREAM the BUTTER and SUGAR until they are uniform.
ADD the EGG, VANILLA, CREAM, and LEMON JUICE, and MIX until uniform.
In a small bowl, MIX the SALT, BAKING SODA, and FLOUR.
ADD the dry mixture to the wet, and mix until smooth.
REFRIGERATE for at least 30 minutes. (The dough will last a couple of days in the fridge, if need be.)
PREHEAT oven to 350.
Take dough out of the fridge, let it sit for about five minutes, shape it into a disc, add a little flour to keep it from sticking to everything, and ROLL OUT between two pieces of parchment paper. (The thinner you roll, the crisper the cookies will be. If you don’t want crisp cookies, roll a little thicker.)
CUT OUT (Find some kids to do this part if you don’t care about your kitchen being a disaster afterward.)
BAKE for 7-10 minutes, depending on how thick you rolled the dough.
MOVE to rack and allow to cool completely.
FROST and decorate with your favorite frosting and decorations. (We are pretty low key around here with the decorating. It’s way more fun to eat them.)