Here’s a step-by-step guide for making cassava flour sugar cookies! These cookies are soft, slightly chewy, and perfect for decorating. They’re gluten-free but taste just as good as classic sugar cookies.

Ingredients

Dry Ingredients:

• 1 ½ cups cassava flour
• ½ tsp baking powder
• ¼ tsp salt

Wet Ingredients:

• ½ cup unsalted butter (softened) or coconut oil
• ¾ cup granulated sugar
• 1 large egg (or flax egg for vegan)
• 1 tsp vanilla extract
• 1 tbsp milk (dairy or non-dairy)

Optional Add-ins:

• ½ tsp almond extract (for extra flavor)
• Sprinkles, for decorating

Instructions

1. Preheat Oven:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients:

In a medium bowl, whisk together cassava flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar:

In a large bowl, use an electric mixer (or a whisk) to beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).

4. Add Egg and Vanilla:

Mix in the egg, vanilla extract, and milk until smooth. If using almond extract, add it here too.

5. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula. Mix until the dough comes together. The dough should be soft but not sticky.

6. Chill the Dough:

Wrap the dough in plastic wrap or place it in a covered bowl. Refrigerate for 30 minutes to 1 hour to make it easier to handle.

7. Roll and Cut:

Lightly flour a clean surface with cassava flour. Roll out the chilled dough to about ¼ inch thick. Use cookie cutters to cut out shapes, then transfer them to the prepared baking sheet.

8. Bake:

Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake!

9. Cool Completely:

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Optional Icing

Mix together:

• 1 cup powdered sugar
• 2-3 tbsp milk (or water)
• ½ tsp vanilla extract

Drizzle or spread the icing over the cooled cookies and decorate with sprinkles, if desired.

Tips:

• Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
• Make Ahead: The dough can be made ahead and stored in the fridge for up to 2 days or frozen for a month.
• Variations: Add a bit of lemon or orange zest to the dough for a citrus twist.