This is my favorite sugar cookie recipe. I made a whole batch for Christmas, but you could use them for any occasion. Just change up the cookie cutter shape. Snowflakes can work all winter long! If you don't want to make these gluten/wheat free, just use regular all-purpose flour in place of the gluten free/sorghum flour.
gluten free sugar cookies
3 cups gluten free all-purpose flour
1 cup sorghum flour
1 1/3 cups butter (softened)
1 1/3 cups sugar
1 teaspoon vanilla
*gluten free all-purpose flour is available at most super markets today
Combine flours and salt in a small bowl.
Beat butter with an electric mixer. Add sugar and continue to beat. Add vanilla and continue to beat. Add eggs one at a time. Slowly add flour mixture until just combined.
Form dough into two disks, wrap in plastic wrap, and refrigerate for 2 hours. (Can be refrigerated up to three days.)
Roll dough out to approximately 1/4 inch thick. Cut out desired shapes.
Bake at 350 degrees for about 8 minutes.
Cool and add frosting/sprinkles as desired. The frosting on the cookies shown above is about 3 cups powdered sugar + about 1/2 stick butter at room temperature + about 1 teaspoon vanilla + about 1 tablespoon water. Add extra water as needed one teaspoon at a time until you get the desired consistency.
recipe adapted from Mrs. Fields