colored sprinkles or granulated sugar for sprinkling
Instructions
Preheat oven to 350° F. Line baking pans with silicone liners or parchment paper.
In a large mixing bowl, beat the butter and sugar together until completely combined.
Add the egg, salt, and vanilla extract and beat until well combined.
Stir in the gluten free flour blend until just combined.
Use a 1.5-tablespoon cookie scoop to drop the dough onto the prepared pans. Roll each dough portion into a ball and then use your fingers to press into slightly flat discs.
Sprinkle the tops of the cookies with granulated sugar or colored sprinkles before baking.
Bake at 350° for 8-10 minutes, or until the edges of the cookies are lightly browned and the centers are set.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Make sure to use softened butter. If the butter is cold, it won’t mix well. To quickly soften butter, fill a large cup with water and microwave on high for a minute. Pour the water out of the cup and place the warm cup over the stick of butter for a minute or two.
You should also use a room temperature egg. Ingredients at room temperature mix together more quickly and completely.
Use a medium cookie scoopto ensure the cookies are all the same size. Cookies that are the same size will bake evenly.