Indulge in soft and buttery sugar cookies, perfect for everyone! Enjoy gluten-free or regular options for a delightful treat anytime.
Deliciously Tender Treats for Everyone!
Recently, a delightful sugar cookie recipe has been shared that is perfect for a variety of occasions, whether you’re baking for a spring gathering or simply indulging in a sweet treat. The recipe is versatile, allowing for both regular and gluten-free options, making it accessible for everyone to enjoy. With simple ingredients like flour, butter, sugar, egg, and extracts, these cookies are easy to whip up and are sure to impress.
The ingredient list includes 2 1/4 cups of flour (which can be substituted with gluten-free 1:1 flour), 1/2 teaspoon of baking powder, 3/4 cup of room temperature butter, 3/4 cup of granulated sugar, an egg, and a combination of vanilla and almond extracts. This combination not only promises a delicious flavor but also an adorable presentation that can elevate any gathering, such as a book club meeting.
Indulge in a Blissful Bite: Irresistibly Tender Treats for Every Sweet Tooth!
Hey guys, today I’m making something a little different, but super fun. And okay, yes, these are made with regular flour because they’re for my neighbor’s book club. But don’t worry, this recipe works perfectly with gluten-free one:1 flour, too. So, if you’re gluten-free like me, you can totally still make.
These. I love a good sugar cookie cuz it’s basically a blank canvas. soft, buttery, and you can make them into anything. Hearts, flowers, cute animals, whatever vibe you’re going for. My neighbor asked for sunflowers, so that’s what I’m doing. Now, if you’re gluten-free, if you want to make this recipe gluten-free, go ahead and use a.
High quality gluten-free 1:1 flour. My favorite is Bob’s Redm Mill, but like I said, I am making these for my neighbor, so I’m using regular allpurpose flour. Start by mixing your dry ingredients. Your flour, baking powder, and a little touch of salt. Give it a nice mix to make sure that everything is well incorporated and perfect, perfect,.
Perfect. Set that bowl to the side and cream together the butter and the sugar until it’s nice and fluffy. This step is everything if you want that perfect texture. Like I said, I love how this recipe can be easily adapted to be gluten-free or not gluten-free. So, like I’m making this for my neighbors because they’re not gluten-free for a book club.
It’s perfect. It works very well for that. But I love making this recipe gluten-free, too, when I want a nice little treat. Once that’s all whipped together, like so, you’re going to add in your egg. And here is my secret to the best sugar cookies to give it that bakery taste. I love adding in almond.
Extract. So, you’re going to add in some van vanilla and almond extract. It gives them that bakery type flavor. irresistible. Then just mix that all up like so until nice and well incorporated. And you’re going to break that those dry ingredients back out. We are going to now gradually add the dry ingredients into the wet.
Ingredients and continue mixing until it’s nice and well incorporated. I’m using a handheld mixer per usual, but if you want, you can use a standing mixer or you can just mix it by hand. Once it got to a certain point, I kneaded it by hand by hand until it got to the dough being this consistency. Turned out perfect. Absolutely love it.
Now, we’re going to grab out a piece of parchment paper. And you’re going to roll your dough out on the parchment paper. Split it into two halves, though. So, you’re going to need two pieces of parchment paper. Roll your dough. Roll half of the dough out on one piece and roll the other half of dough out on the other piece. And then we’re going to put.
It in the fridge and chill it overnight. This helps the cookies keep their shape and makes cutting it so much easier. So, like I said, I just rolled each half of my dough out on parchment paper. And then you’re going to stack them up like so and cover them tightly in plastic wrap. This is so that it doesn’t dry out when we chill it.
Overnight. Then just pop it into the freezer and let it sit there overnight or for probably at least 6 hours so that it can maintain its shape. A few moments later. All right, so at this point, it’s the next day. I’m going to unwrap my chilled cookie dough and carefully carefully take it off the parchment paper. Now,.
Here is where the fun part comes in. We’re going to get our cookie cutters. Like I said, my neighbor wanted sunflower cookies because they were reading a sunflower themed book, so that’s what she got. Okay, now it’s time to pick my cookie cutters. Do I have a cookie cutter collecting problem? Maybe. But they’re so cute and honestly, they.
Spark so much joy. So, I greased a little baking pan and I ended up picking these three cookie cutters. I only used two of them. Here is the fun part. Cut your cookies like so. But since they’ve been chilling for quite some time, they keep their shape. And this part works gluten-free or not, even the gluten-free cookie dough holds its shape well, which.
Is super super impressive. And I love so much because a lot of the time gluten-free dough can fall apart easily, and I struggle with it sometimes. But this recipe is a win whether you use gluten-free flour or regular flour. Here they are. I’m really happy with how they turned out. They’re nice and thick. And I went.
Ahead and I just baldled some up and made some One eternity later. Okay, so I popped them in the oven at 350° for 10 to 12 minutes, and they came out perfect like so. Now, we’re going to let them cool on the pan for 5 minutes to kind of finish cooking a little bit. And then we’re going to transfer them to a cookie rack to cool fully all the way. This.
Step is super important if you want to decorate them, especially with icing. That way the icing doesn’t go on while the cookies are still hot and melt. Get them off the sheet off the cookie sheet if the bottoms are too brown. That way they don’t keep cooking. But you want to keep get them in that sweet spot of 10 to 12 minutes in the oven. That way they.
Don’t turn too brown and they turn out perfectly chewy like this. Here are my other little cookies that I didn’t use a cutter for. They still turned out pretty cute. I do prefer the cookie cutters though. They’re a lot cuter. Okay, now I’m going to show you how to make my delicious homemade buttercream icing. This is the fun part. I love decorating.
Cookies. The trick to this icing, almond extract. It gives them that bakery type flavor. It’s irresistible. You can use royal icing if you want it to dry completely firm, but I was going for more of that fluffy look, you know. All you do is combine your softened butter, food coloring, powdered sugar, almond extract, and a little bit of milk if.
Needed. But this icing is super super thick, so don’t add too much milk because it will water it down, and we don’t want that. I love the vibrant yellow. Yellow is my favorite color. I went ahead and I put that in a piping bag and I started by making some little cute sandwich cookies. So, like I said before, my icing is super super thick.
So, that’s why it’s coming out of the uh piping bag kind of slowly, but the sandwich cookies turned out super cute. You could do this with any flavor buttercream you want, but I love this almond extract buttercream. I bet it would be really, really good with a chocolate buttercream, too. almost like a homemade.
Oreo. Plus, look how adorable that sandwich cookie is. All right, so here’s where I’ll admit something. I totally forgot to film the decorating process of my little sunflowers. Uh I was so in the zone making the sunflowers that I just spaced. I did get a few in here, as you can see. But yeah, I completely zoned out. I’m so sorry. Basically, all I did.
To make the sunflowers was I put a little mini Oreo in the middle and then you can see I piped the buttercream around and they turned out adorable. Sometimes the prettiest part is the one that didn’t make it on camera, right? I boxed these up for my neighbor and she said they were a hit at her book club. Honestly, cookies and books, I might.
Need to start a book club of my own. Who’s in? If you want to make these gluten-free, all you have to do is swap in a good one to one gluten-free flour blend and boom, you’re go you’re golden. Thanks for baking with me today. Let me know in the comments below what kind of cookies I should bake next. And don’t forget to like and subscribe for more.
Gluten-free goodness. See you guys next time.
