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In the bowl of a stand mixer combine the granulated white sugar and cold butter. With the mixer running on low, mix until the hunks of butter are coated with sugar.
Add the cold egg and a generous teaspoon vanilla extract to the butter-sugar mixture. At a low speed, mix just enough until the ingredients are combined.
Add the flour mixture to the wet ingredients and with the mixer running on low, mix everything together. This may take up to a minute but the dough will slowly come together.
Mix at a low speed until the gluten free sugar cookie dough comes together. Avoid mixing at high speed to incorporate as little air as possible.
Roll the gluten free sugar cookie dough out to about ¼” thick (6 mm). Cut out in your favorite shapes.
Bake the gluten-free cut-out cookies one tray at a time at 325F for 10-14 minutes depending on the size of the cookie cutters used. The cookies will be light in color and should appear matte and dry.
Decorate the sugar cookies with your favorite frosting or icing.