Easter Sugar Cookies - Gluten Free

I really do like this recipe.  So much that this is the third time I'm posting it here with a different way of decorating them.  It's so nice when a recipe comes together on the first try. It really helps make up for all the recipe failures.  This is definitely a no fail recipe that I always turn to. I hope you enjoy it too! 

Check out the original post for Pumpkin Sugar Cookies, and another one for Spring Sugar Cookies 

Easter Sugar Cookies

Gluten Free Sugar Cookies

Prep Time: 5 minutes

Cook Time: 10-14 minutes

Yield:2-3 dozen cookies

Ingredients:

• 227 grams butter (room temperature)
• 200 grams sugar (I used xylitol but white sugar in the same amount should work)
• 1 large egg
• 1 tablespoon vanilla extract
• 280 grams all-purpose gluten free flour
• 1 teaspoon xanthan gum if your mix does not include it
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350 F
2. Cream together the butter and sugar until it's a really light yellow (I use a stand mixer)
3. Add the egg and vanilla and mix until combined.
4. In a small bowl, whisk together the flour, salt and baking. Add this dry mixture to the sugar and butter, half at a time, and mix well.
5. Scoop dough out onto a piece of plastic wrap and chill in the fridge for 20-30 minutes. (This makes it easier to cut out shapes.)
6. Flour counter with tapioca starch and use half of the dough (put the rest back in plastic in the fridge.)
7. Roll out dough until about an eighth of an inch to a quarter of an inch thick or so.
8. Dip a cookie cutter in some of the tapioca starch on the counter and cut out cookies.
9. Place cut cookies on a pan lined with either parchment paper or a non-stick baking sheet (like Silpat)
10. Bake at 350 for 10-12 minutes or until lightly golden around the edges.
11. Repeat with other half of dough.
12. Let cool completely before icing.