Tender and buttery oat flour sugar cookies are as perfect in the holiday cookie tin as they are all year round. Naturally gluten-free oat flour plus pure vanilla extract, good butter, and sugar make these cookies stand out.
In a large bowl using an electric mixer, combine the butter and sugar and mix until light and fluffy, about two minutes.
Add the egg and vanilla extract and mix until well combined.
Beat in the oat flour, baking powder, and salt. Mix well, until the dough looks thick and uniform. Cover the bowl with a piece of plastic wrap and place in in the fridge to chill for at least 10 to 15 minutes.
When ready to roll out cookies, preheat the oven to 350°F. Take the cookie dough out of the fridge and let the dough rest a few minutes at room temperature to soften. Then line a work surface with a large piece of parchment paper. Place the cookie dough in the center and sprinkle with oat flour. Flour a rolling pin and roll out the dough into a ¼-inch thick sheet. Use cookie cutters to cut the dough into shapes and place them on the cookie sheet. Decorate with sprinkles if you wish!
Place in the oven and bake for about 8-10 minutes depending on how crisp you wish the cookies to be. I found 9 minutes to be perfect.
Remove cookies from oven and cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Cookies will keep in an air-tight container at room temperature for 5 days.
Notes
Oat flour substitution -- these are oat flour sugar cookies, but if you can't do oats, try sorghum flour instead.Butter substitute -- use your favorite non-dairy butter or a half-cup of coconut oil at cool room temperature.