Looking for a gluten-free treat to serve this holiday season? Look no further! These Gluten-Free Sugar Cookies are soft, sweet, and everything you could want in a holiday cookie.
Cream together butter, eggs, and sugar until smooth.
Mix in remainder of ingredients. Be careful not to over-mix. Use low speed on mixer and scrape down sides at least twice. Cover tightly with saran wrap and place in refrigerator for 24 hours. When ready to roll or scoop out dough, remove and let dough sit on counter for 1 hour. Then proceed with directions.
Roll out on floured surface in batches about 1/4 inch thick. Cut with cookie cutters into desired shapes.
Use a #16 cookie scoop, place baking sheet. Using a small glass,dip the bottom of glass into sugar in bowl. Press and twist the glass until the cookie ball is about 1/2 inch thick. Repeat until all dough is scooped and lightly pressed.
Place on ungreased baking sheets about two inches apart.
Bake at 400 degrees or 375 convection for 6 to 8 minutes, or until lightly golden brown on the edges.
Place soft butter in a large bowl or bowl of a stand mixer. Using media high speed, mix until smooth. Turn mixer off. Add powdered sugar. Mix on low. Scrape down sides. Add salt, vanilla or almond extract and 2 tablespoons of milk or cream. Mix on low if needed, add more milk or cream. Beat until smooth about 1 minute. Frost cookies when completely cooled. If using sprinkles, add immediately after frosting cookies.