Gluten-Free Sugar Cookies

Preheat oven to 325°F. Line baking sheet with parchment paper, set aside.

In a large bowl, mix together  dry ingredients. Add melted butter, egg, and vanilla. Mix to combine. If the dough has any spots that seem very dry, add water by the half-teaspoonful and mix to combine, using hands after stirring to knead it into a dough. It will be thick and relatively stiff.

Roll out 1/4" thick on a surface lightly dusted with arrowroot, using arrowroot to keep it from sticking to the rolling pin.

cit out with cookie cutters and place on the prepared baking sheet.

Gather and reroll the scraps, and repeat the process with all the remaining dough until it’s all been used.

Bake until just set in the center (about 10 minutes).The edges of some of the cookies may brown slightly, but take them out before there is any significant browning.

Remove the cookies from the oven and allow them to cool until set.

Note: Coconut sugar and cane sugar are interchangeable in this recipe.

Original: https://glutenfreeonashoestring.com/almond-flour-sugar-cookies/