Crispy Sugar Cookies

This light little cookie is a perfect treat any time, but I just love it with my morning coffee and afternoon tea. Bonus! Turns out it makes a amazing pie crust too.

Crispy Sugar Cookies
Recipe type: Dessert
Light and Crispy cookies that everyone will enjoy. Dough that will easily roll out if you want to make shapes. Makes a great pie crust too. So easy
  • 2 ¼ cups Gluten-Free Prairie All-Purpose Flour Blend
  • ¾ tsp Kosher salt
  • ¾ cup (1 ½ sticks) unsalted butter softened to room temperature
  • ¾ cup pure cane sugar
  • 1 tsp pure almond extract
  • 1 tsp vanilla extract
  • 1 large egg, beaten
  1. Whisk together Flour Blend and salt
  2. Beat butter, sugar and extracts with electric mixer on med-high heat until light and fluffy. (about 2 min)
  3. Add beaten egg and mix on low to blend. Gradually add flour mixture, just until completely incorporated. Divide dough by ½. Roll each into a tight ball. Wrap in plastic wrap and refrigerate 1-2 hours.
  4. Preheat oven to 325. Line baking sheet with parchment and spray with cookie spray. Working with one ball at a time, roll onto a work surface dusted with corn starch. Roll out and cut into shapes. Or roll into walnut sized balls and press flat.
  5. Bake at 325 approx 15 min., until cookies start to brown on edges.
  6. Enjoy.

Thanks for stopping by today.

Deb on combine


4 thoughts on “Crispy Sugar Cookies

  1. George L Smyth Reply

    When my wife asks me whether or not I liked something that was gluten-free she knows that I basically divide things into two categories, acceptable and unacceptable. These cookies are in the rare category of being delicious. I baked mine for 18 minutes and they are absolutely superb. Thanks so much for offering this.

    • Deb Wheaton
      Deb Wheaton Post authorReply

      Hi George,
      Thanks for the kind words! So glad you like my Sugar Cookies. I have them every morning with my coffee. They also make perfect cookie-cutter cookies. Family favorite here?

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