You only need about 30 minutes to make a batch of these buttery sugar cookies. A quick roll in coarse sugar before baking really makes them shine. Package in a colorful cupcake liner and then slip a stack into a cello bag. Wrapped, the cookies last for about two weeks.
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups gluten-free baking flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coarse sugar for rolling cookies
Adjust oven rack to middle positions. Preheat oven to 350° F. Line baking sheet with parchment paper.
In a large bowl, beat together butter and granulated sugar until light, about 2 minutes. Add egg and vanilla extract. Mix until combined. Stop mixer. Scrape down bottom and sides of bowl. Mix for an additional 30 seconds.
Add flour, baking powder and salt. Mix on low speed until a dough forms, about 45 seconds.
Scoop cookie dough, about 1 tablespoon each, and roll into a ball. Fill a small bowl with the coarse sugar. Coat each ball of cookie dough by gently rolling in the coarse sugar.
Place cookie dough onto baking sheet, about 2 inches apart. Bake until edges are golden brown, about 10 minutes.
Remove pan from the oven. Allow cookies to cool on the pan for a few minutes and then transfer to a wire rack to cool completely. Repeat with remaining dough. Store cookies, in an airtight container, for up to 1 week.
Serving size: 2 cookies.
Calories: 250, Carbohydrates: 38 g, Protein: 1 g, Fat: 11 g, Cholesterol: 35 mg, Sodium: 75 mg, Fiber: 0 g