GF Citrus Sugar Cookies
Servings: 22 Cookies
Ingredients
- 3 cups Gluten free 1-to-1 baking flour ~ I used Bob's Red Mill 1-To-1 Gluten-Free Flour
- 2 tsp Cornstarch ~ arrowroot for corn-free
- 1/4 tsp Salt
- 1/2 tsp Baking soda
- 1/4 Baking powder ~ corn-free if needed, recipe link in notes
- 1 cup Butter I use salted
- 1 cup Granulated sugar ~ beet sugar if needed
- 1/4 cup Brown sugar
- 1 Lg Egg ~ 3 Tbsp aquafaba for egg-free, (liquid from canned garbanzo beans)
- 1 tbsp Milk ~ or non-dairy
- 1 tbsp orange zest
- 1 tsp lemon extract
- 1 tsp orange extract
- 2 cups Powdered sugar for rolling cookies ~ amounts may vary
Instructions
- Preheat oven to 375
- Prepare baking sheet with parchment paper.
- Mix the first 5 ingredients in a small bowl.
- In a medium mixing bowl cream butter and sugars.
- Add egg, milk product, orange zest, orange extract, and lemon extract. Mix together well.
- Stir the flour mixture in, being sure to scrape the sides and the bottom of the bowl. Avoid over mixing.
- Chill dough for up to 2 days or form walnut-sized balls. Slightly less than 2 tablespoons.
- Roll balls in powdered sugar and bake for 9 minutes. Edges of cookies just start to brown lightly.
- Remove cookies from oven and allow to sit for 5 minutes. Transfer to a cooling rack. After they reach room temperature, you can roll the cookies in the powdered sugar again if desired.
- To make a frosted sugar cookie, follow these simple steps:
- Skip rolling dough balls in powdered sugar.
- Form a walnut-sized ball and place it on the prepared cookie sheet.
- Slightly press the dough to about half the size.
- Bake for 9-10 minutes.
- Allow cookies to cool completely before frosting.
Notes
Pillsbury Creamy Supreme Vanilla is gluten-free and plant-based. It does contain corn and soy.
Miss Jones Vanilla Frosting is gluten-free and vegan. It does contain coconut.
**Corn-free baking powder