Gluten-Free Sugar Cookies
Whisk all-purpose flour, almond flour and salt in a medium bowl. Beat butter and sugar in a mixing bowl with an electric mixer until well blended. Beat in egg and vanilla until evenly incorporated. Gradually beat in the dry ingredients until incorporated.Advertisement
Place the dough on a large piece of lightly floured plastic wrap and shape into a disk. Wrap the dough and refrigerate for at least 1 hour and up to 2 days.
Preheat oven to 350 degrees F. Line 2-3 baking sheets with parchment paper.
Unwrap the dough, leaving the plastic wrap underneath. Place another large piece of plastic wrap on top and roll out the dough to about 1/8 inch thick. Remove the top piece of plastic wrap and cut out cookies with 2-1/2- to 3-inch cookie cutters. Transfer the cookies to a prepared baking sheet with a wide, thin spatula, spacing them about 1 1/2 inches apart. (If the dough gets too soft, place in the freezer to firm up. As you cut out cookies, set aside the scraps. Gather all the scraps together and pat back into a disk. Freeze for at least 30 minutes before rerolling and cutting.)
Sprinkle cookies with decorating sugar (if desired) and gently pat to adhere. Bake the cookies on the middle rack one pan at a time, until browned on bottom, 11 to 13 minutes. Let stand for 5 minutes, then transfer to wire racks to cool. Decorate with icing, if desired.
To make ahead: Cover and refrigerate the cookie dough for up to 2 days. Freeze cookie dough disks airtight for up to 3 months. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
Equipment: Parchment paper, 2-1/2- to 3-inch cookie cutter(s)