Gluten Free Fall Cookies Recipe
Warning: bragging alert! Ok everyone … I have to say that I am pretty impressed with myself. I’m not going to lie, I completely mean to toot my own horn when I say this! I discovered a simple way to make a SunButter-based cookie dough that can be rolled out and cut into shapes. Usually people make sugar cookies and other types to be rolled out, but this is the first time I’ve attempted (and succeeded!) in applying this concept to a SunButter cookie. May I present to you, my Gluten Free Fall Cookies recipe.
This recipe is delicious, pretty simple, and absolutely perfect for fall. I cut mine into fall leaf shapes but you could use any kind of cookie cutter you’d like. Make these into Halloween cookies or save the recipe for Thanksgiving and cut them into turkey shapes, or even Christmas shapes!
After making these, you’ll officially be in the fall spirit and will hopefully be just as excited about a rollable SunButter cookie dough as I am! (The possibilities are endless.)
In the bowl of a stand mixer, preferably fitted with a paddle attachment, combine the SunButter, butter, and both sugars. Mix on low until everything is incorporated.
Add the eggs, vanilla, and salt, and mix on low until just combined. Add the flour and mix until the batter starts to form on the paddle or beaters.
Divide dough into two equal portions. Roll each portion to a thickness of about ¼ inch between two pieces of parchment paper. Keep the dough between the parchment and stack on a baking sheet. Refrigerate the dough for 1 hour before cutting.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
Cut the dough with leaf (or any!) shaped cookie cutters and place on the prepared baking sheets.
Bake for 8-12 minutes or until set and golden. Let cool completely.
Decorate with chocolate cookie decorating icing, as desired.
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