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This is the third of four posts on How to Bake Sugar Cookies. We’ve already learned how to cream butter and sugar, and performed some related experiments. This post will cover the basic Gluten Free Sugar Cookie recipe. And then after Christmas I’ll write a post on how to roll out the cookie dough.
Yes, I know it would make sense to do that before Christmas, but I’ve just flat run out of time =)
For more delicious gluten free recipes like this one, make sure to check out my ebook, The Gluten Free Survival Guide. I put all of my favorite recipes in there, like sandwich bread, waffles, scones, tortillas, and more! I know you’ll enjoy the recipes as much as we do!
The first blog post that I ever read about gluten free sugar cookies went on and on about how difficult it was to find a good flour mix for sugar cookies. By the time this individual was done with her recipe it had something like 16 ingredients and one of them was amaranth flour. I don’t know about you, but I’m not about to order amaranth flour for cookies that I would probably only make once a year.
Because of that post we haven’t had sugar cookies for four years. When I saw that post again this year it made me mad. Gluten free baking should not be that hard. Cookies don’t need gluten! I was fired up and ready to make a sugar cookie.
I found a recipe in my favorite cookbook, Joy of Cooking, and decided to convert it to gluten free. I gave some thought to the flour issue and decided to substitute my Gluten Free Soy Free All Purpose Flour Mix for the plain flour in the original recipe. I figured at the worst, the cookies would be good but just wouldn’t taste exactly like the sugar cookies I grew up with. I must say, though, the results were really, really good. I don’t think that I’ll be changing this recipe any at all =)
P.S. This recipe is suitable if you’re making cut-out cookies for decorating.
1/2 lb (2 sticks) unsalted butter, softened
2/3 cup white sugar
1 large egg
1/4 tsp. baking powder
1/8 tsp. salt
1 1/2 tsp. vanilla
2 1/2 c. Mary’s AP GF, SF flour
Cream the butter and sugar. Add the egg, baking powder, salt and vanilla and mix until well combined. Then stir in the flour until well-blended and smooth.
Divide the dough in half and roll out each half to 1/4 in. thickness between two sheets of parchment paper. Keeping the paper in place, move the dough to the refrigerator and chill for 20 – 30 minutes.
Preheat your oven to 350 degrees. Move one oven rack to the upper third of the oven. Grease your cookie sheets.
Take one portion of dough out of the refrigerator. Peel one piece of parchment paper off and then replace it. This is now the bottom side of your dough. Take off the other piece of paper and discard. Cut out the cookies using cookie cutters that are 2 – 3 in. long. Place the cut-out cookie on the cookie sheet about 1 inch apart. Roll out the dough scraps and keep cutting cookies until all the dough has been used. Refrigerate the dough again if it gets too soft to handle.
Bake the cookies just until they are lightly colored and slightly darker at the edges – should be around 6 – 9 minutes. Rotate the cooking sheet halfway through baking for even browning. After they are done, transfer them to a cooling rack as soon as possible.
Repeat this process with the other portion of dough. And then enjoy!!
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!