Grain Free Buttery Sugar Cookie Cut-Outs
Use this recipe for cutout sugar cookies and all the other cookies you ant to make at Christmas time.
Ingredients
- 1 2/3 cups cassava flour (I use Otto's Naturals) 8 oz
- ½ cup almond flour 2.5 oz.
- 1 cup granulated sugar (or maple sugar) 7 oz
- 1 cup salted butter (or coconut oil) softened at room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- ½ tsp salt
- ½ teaspoon Baking powder
- ¼ tsp ground nutmeg optional
- ¼ tsp almond extract optional
- ½ tsp xanthan gum optional – but really helps for cookies that you roll out and cut out
- ½ cup starch for rolling I use arrowroot, corn, or potato starch
Instructions
- Cream butter until fluffy (I usually do this in mixer but the food processor works too). Add eggs, sugar, vanilla extract, almond extract, nutmeg, baking powder, salt and xanthan gum if using. Scrape down and mix again.
- Add flours and mix, scraping down the bowl once mid mix.
- Pour dough onto starched parchment paper, top with a bit of starch and top with more parchment and press to ½ inchish thick.
- For shaped cookies: chill dough (I cut the dough in half so as not to warm up too much) then roll to 1/4 inch thick – starch the surface well and starch on top of the dough. Cut out shapes. Put on parchment covered baking sheet. I find they spread less and work better if I chill the cut out cookies on the baking sheets for a few minutes before baking. This dough rerolls well because lacking gluten it doesn’t get tough but it’s sticky so always chill between rolls.
- We like to decorate with sanding sugar – I brush with a little water on a pastry brush and sprinkle with sugar to help it stick.