Cut-Out Sugar Cookies

Ingredients

• 1 cup sorghum flour
• 1 cup white rice flour
• ½ cup almond flour
• ½ cup potato starch
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon gluten-free baking powder
• 1 teaspoon xanthan gum
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup melted ghee or coconut oil
• 1 teaspoon gluten-free vanilla
• ½ teaspoon lemon oil
• 2 eggs
• 2 tablespoons coarse sugar

Instructions

1. 1Stir together the sorghum flour, white rice flour, almond flour, and potato starch in a medium bowl.
2. 2Add the cream of tartar, baking soda, baking powder, xanthan gum, and salt to the flour mixture, whisking well to combine, then set aside.
3. 3Beat the granulated sugar, melted ghee or coconut oil, vanilla, lemon oil, and eggs in a separate medium bowl using an electric mixer on low speed for one minute until well blended.
4. 4Gradually add the dry flour mixture to the wet ingredients, beating continuously until a smooth dough forms.
5. 5Form the dough into a ball, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least two hours.
6. 6Preheat the oven to 350°F and coat your cookie sheets with cooking spray.
7. 7Spray your rolling pin with cooking spray, ensuring you do not use extra flour for dusting.
8. 8Roll the chilled dough to a quarter-inch thickness on a nonstick baking mat or parchment paper that has been lightly coated with cooking spray.
9. 9Cut out shapes using a three-inch to three-and-a-half-inch cookie cutter.
10. 10Arrange the cut-out shapes about an inch to an inch and a half apart on the prepared baking sheets, then sprinkle the tops with coarse sugar.
11. 11Bake the cookies for 10 to 15 minutes until they are set and the edges turn light brown, then transfer them immediately to wire racks to cool.

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