Wednesday, March 25, 2015

Delicious Gluten Free Sugar Cookies

Once or twice a year a certain someone talks me into making gluten free cookies for her.  This recipe makes a nice fluffy, yummy (my husband sure thinks so) gluten free cookie! 

Please keep in mind if you are making this recipe in a NON-gluten free kitchen, there is always a chance of cross contamination.  Always advise any recipient with gluten sensitivities or allergies of the cross contamination risk.

A few quick tips:

I use the Cup 4 Cup Gluten Free Flour Blend (you can find it at Wegmans).  It isn't cheap, but it's easy to use and includes Xanthan Gum.  If you're making your own blend you'll need to add Xanthan Gum.  I get approx 5-8 dozen cookies from 1 bag.

Smaller/simpler cut outs bake better.  The gluten free cookies bake a bit differently from your regular sugar cookies.  The larger ones tend to get too crisp on the edges and sink a bit in the middle.  Stick with a simple shape less than 3" for the best bake.
 
GLUTEN FREE SUGAR (CUT OUT) COOKIES
  • 3 1/2 cups gluten free baking flour mix (I prefer Cup 4 Cup)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
Mix dry ingredients together and set aside. In your electric stand mixer, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla and mix until combined. With the mixer on low speed, add the flour mixture slowly until it pulls away from the side of the bowl. . Wrap dough in plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 350°F. Sprinkle surface with gluten free flour mix and roll out dough approx 1/4" thick.  Cut out cookies and transfer to a baking sheet.  Bake cookies for 7-9 minutes, until edges are just barely brown.  Transfer cookies to wire cooling rack.  Allow cookies to cool completely before decorating.

Use your fave gluten free frosting (royal icing or buttercream) to decorate! - Eat. Be Happy.

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