🍪Expert Tips and Tricks
-The dough can be made up to 1 day ahead of time and store covered in the refrigerator.
-Make sure the dough is very cold before cutting out the cookies. This helps them hold their shape during baking. However, let it sit for 5-10 minutes before rolling to soften slightly.
-Prefer crispier cookies? Roll out the dough slightly thinner. If you like softer cookies, roll it out slightly thicker.
-If you plan on cutting out all the cookies first, store the baking sheets holding pre-baked gluten free cookies in the refrigerator until ready to bake.
-For quicker chilling freeze the dough for 30 minutes. Remove from the freezer before the dough freezes completely.
-For dairy-free cookies, replace the butter with vegan butter sticks and the milk with a non-dairy substitute.
🍪Freezing Gluten-Free Cookies
📌Freezing Baked Sugar Cookies:
-Make gluten-free sugar cookie recipe as directed, cooling completely. Cookies may be frozen either unfrosted or with frosting.
-If cookies are frosted, make sure the icing has set before stacking. Place cookies in a large airtight container, wrap the container with plastic wrap, and freeze up to 2 months.
-Allow cookies to thaw one hour at room temperature before frosting or serving.
📌Freezing Unbaked Sugar Cookies:
-Prepare the cut out cookie dough as directed. When it is time to chill the dough, transfer it to a freezer ziplock bag, squeezing out any excess air. Freeze up to 2 months. Thaw in the refrigerator overnight before rolling and cutting out.
-Alternatively, roll out the cookie dough and cut out cookies as directed. Place cookies on parchment paper lined baking sheets and transfer baking pans to freezer.
-Once the cookies have hardened, carefully remove them from the parchment and stack in freezer ziplock bags. Freeze, laying flat, up to 2 months. When ready to bake, transfer back to lined baking sheets. Bake from frozen, adding 2-3 minutes to baking time.
