Sugar Cookies | Gluten-free

Most of us reach that point in our lives where all we want is some Pilsbury sugar cookies. But not only do I live in a country where they don’t exist, finding a decent gluten-free sugar cookie period is near impossible. In all the years I’ve been gluten-intolerant, I don’t remember eating a sugar cookie that wasn’t cakey or could quite possibly be confused with a rock.

I have to admit that I’ve only every tried making them from premade cookie mixes so I’ve never actually attempted it myself. And on this particular day I was specifically craving the Pilsbury cookies. Naturally I looked up “copycat Pilsbury sugar cookie recipes” on Pinterest and found a whole lot of non-gluten-free recipes and some vegan ones. Wonderful. Thankfully I was feeling a bit spontaneous so I whipped up an easy recipe for y’all. You’re welcome.

Fair warning, after making the dough, you’ll have to let it chill in the fridge for 2+ hours. Nothing worse than thinking you’ll have cookies within the hour and later noticing you preheated the oven for nothing. Don’t say I didn’t warn you.

Ingredients:

• 1/2 cup canola oil

• 1/4 cup unsalted butter, room temperature

• 3/4 cup powdered sugar

• 1/2 cup granulated sugar

• 1 egg, large

• 2 1/2 gluten-free self-raising flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 tablespoon lemon juice

• 1 tablespoon milk

Directions:

1. In a large bowl, cream the oil and butter together. Add sugars and egg and beat until creamy.

2. Whisk together the flour, baking soda, baking powder, and salt.

3. Pour in half the dry ingredients into wet mixture and mix until well combined. Add in the second half of the dry ingredients. Your dough will be crumbly. At this point add in the lemon juice and milk. Dough should be less dry and not sticky. If dough is still too dry, add in some milk a tablespoon at a time. If dough is too stick add in a bit of flour.

4. Divide dough into two balls. Knead the dough until smooth and form into a cylinder. After repeating this with the other dough ball, wrap both in plastic wrap or wax paper and chill 2+ hours or overnight.

5. When you’re ready to bake, preheat your oven to 350ºF. Line baking sheet with baking paper. Slice dough cylinders into circles according to your preference of thickness..

6. Bake for 8-10 minutes or until the edges are slightly browned. Once they are done baking, immediately sprinkle with granulated sugar.

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