Classic Sugar Cookies

Slightly almond scented, thick and tender, buttery-sweet sugar cookies.


1 teaspoon golden flaxmeal
2 teaspoons very hot water
3 cups (420 grams) gluten-free all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract


Combine flaxmeal and hot water in a small bowl. Mix well until a slurry forms; set aside. Combine gluten-free flour, baking powder, and salt in a medium bowl.
Beat butter and sugar in the bowl of a standing mixer, or with a handheld electric mixer, for 5 minutes or until pale. Add flax slurry, egg, vanilla extract, and almond extract; beat until combined. Stir in flour mixture until dough forms.
Transfer dough to a large sheet of wax paper. Top dough with another sheet of wax paper. Roll dough to 3/8-inch thickness. Place wax paper covered dough onto a baking sheet and place in freezer for 30 minutes.
Preheat oven to 350° F. Remove dough from freezer; peel top layer of wax paper off of dough and place back on dough. Turn dough over; peel layer of wax paper off of dough and discard paper. Cut cookies with desired cookie cutter shapes. Re-roll all excess dough and cut cookies (no need to re-chill).
Place cut cookies onto a baking sheet lined with parchment paper. Bake at 350° for 12 minutes or until edges are barely golden and middles look tender.
Yield: about 2 dozen cookies

One thought on “Classic Sugar Cookies

  1. Gluten-Free Foodie

    This is the most beautiful display of Christmas cookies I ever seen. Seriously! We made these cookies for Christmas, since we were hosting the whole clan. Of course they didn't look quite as pretty as yours, but my guests devoured them, surprised to learn that they were gluten- and dairy-free! (I used soy-free margarine because I can't eat dairy – worked just fine) They all told me  that they were light and delicious. :) 

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