So, uh. This recipe is way late. Clearly, right? I mean it's from before Christmas. But I feel zero guilt about that because OMG Christmas is busy. And I have kids and stuff.
Also I ate these cookies for breakfast.
All right, confession time is over now I swear. Who wants to make cookies? You know you do! And these are actually gluten-free sugar cookies that are indistinguishable from their gluten-y cousins.
And even though these lovely pictures are kind of Christmas themed, I promise they're just as delicious the rest of the year too!
1/2 cup (1 stick) butter, softened
1 cup sugar
1 Tbsp vanilla
3 1/4 cups 1:1 gluten free baking flour (I used Bob's Red Mill 1:1 gluten-free baking flour and I LOVE IT)
1/4 cup milk
1. Preheat your oven to 375. In a large mixing bowl, cream your butter and sugar until it's smooth, and then add your eggs and vanilla.
2. Add in your milk and flour until a thick dough forms. Now, you can refrigerate this dough if you need, so that it's easier to roll out and cut, or if you're like me you can throw caution to the wind and just make oddly round blob cookies because you don't want to wait the 3 hours you should wait to eat cookies.
3. Line a baking sheet with parchment paper, and bake your cookies for 10 minutes. They shouldn't have a lot of color when they're done! If they're "golden brown" they're probably too crispy. Unless you like crispy cookies, and then feel free.
Step 4: (super important step) Shove cookies in face. Or dip in coffee. Or both, like I did. I can especially attest to the fact that if you choose to frost them, they're even more delicious when dipped in coffee!
I hope you enjoy these! I know I did, and I'll be making them again soon. I might have some in the oven right now. Don't judge me!