YUM!  They taste identical to regular sugar cookies.  I need to re-make this recipe and take a photo.  I first made them on Christmas Eve, so I was totally strapped for time. I also need to calculate nutrition, which will be difficult to determine as cut-out cookies are all different shapes and sizes.  This is a great recipe for Christmas, Valentine’s Day or Easter.  Perfect recipe when you want a cookie to ice and decorate afterward.  If you have leftover dough, it would probably freeze well.

Cut Out Sugar Cookies (Gluten-Free)

1 1/2 cups confectioners (icing) sugar
1 cup butter (could also use Earth Balance, or maybe coconut oil but make sure its not liquid)
1 egg
1 tsp vanilla extract
1 tsp baking soda
2 cups oat flour (oats ground up in your blender)
1 1/4 cup rice flour (could also use millet flour, or all oat flour might work too)

In a large bowl, cream together butter and icing sugar until smooth.  I used an electric egg beater.  Beat in egg and vanilla.  Combine flours and baking soda in a separate bowl.  Stir into creamed mixture.  Cover the dough and place in the fridge for 30-40 minutes.

Preheat oven to 375 degrees. On a lightly floured workspace (I used icing sugar), roll the dough to around 1/8 inch thick.  Cut into shapes with cookie cutters.  Place cookies on sheet lined with parchment paper.  Place in oven and cook for 7 minutes, until just starting to get golden around the edges.

*Note: The only difference with these vs regular sugar cookies is that when baked, I found they lost the design of the cookie cutter a bit.  They spread out a bit more than regular cookies, but this is due to no gluten content. This may be helped by added guar gum or xanthan gum, but I haven’t tried it yet.

Nutrition: TBD