Ingredients
- 2 cups gluten-free all-purpose flour blend (such as Bob’s Red Mill 1-to-1)
- 1/2 cup almond flour
- 1/2 teaspoon xanthan gum (skip if your blend already has it)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- Royal icing or buttercream, sprinkles and colored sugars, for decorating
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
- Whisk both flours, xanthan gum, baking soda and salt.
- Beat the butter and sugar for 3 to 4 minutes until light and fluffy.
- Beat in the egg, vanilla and almond extract.
- Add the dry ingredients on low speed and mix just until combined.
- Wrap the dough and refrigerate for at least 30 minutes.
- Roll the dough to 1/4-inch thickness on a surface dusted with gluten-free flour and cut out shapes.
- Bake 2 inches apart for 8 to 10 minutes, until the edges are barely golden.
- Cool 5 minutes on the sheet, then on a rack. Decorate once completely cool.
Notes
Use a good 1-to-1 gluten-free baking blend. Chilling the dough keeps the shapes from spreading.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free