Thursday, April 22, 2010

Gluten Free Sugar Cookies

Ok, so cut-out sugar cookies have been on my list of items to learn how to bake Gluten Free for a looooong time. I have kind of avoided it because sugar cookies have always been a favorite with my family and we have amazing recipes that have been passed down through generations. I guess I haven't wanted to tarnish the memories of these delicious treats by making a less-great gluten free version. It finally took my GF husband BEGGING for sugar cookies, for me to finally take the plunge. And OH MY, OH MY...

These cookies have an amazing moist, crumbly inside just the way a sugar cookie should. They don't fall apart like a lot of GF baked goods...Actually, there isn't anything about this cookie that screams "GF". It is buttery, sweet and smooth.

I used better batter for my universal GF baking flour and as usual, I was not disappointed. As you can see from this photo, this looks like a typical sugar cookie batter.

I like to use parchment paper when rolling out dough...It keeps it from sticking and the clean-up is a breeze.

After rolling to the desired thickness, just peel the top layer of paper away and you are ready to cut-out!

Cutting, cutting, cutting...This dough is really easy to work with.

These babies are done after only 8 minutes.

Time to decorate and try not to eat more than 2 in a sitting, because we are saving these for Dear Hubby when he gets home from work. I did eat a few of the burned ones...My kids each had a couple. I promise there were some left for DH when he got home! He seriously enjoyed them (we all did) and couldn't even tell they were GF...The best compliment for a GF baker!

Have fun with these, and get out this recipe for holidays or just on a sunny, Spring morning, when you want to surprise your fam!

Gluten Free Sugar Cookie Recipe

Sift 2 1/2 cups Better Batter (Already contains xantham gum)
2 t. Baking Powder
1/2 t. Salt

Cream 3/4 Cup Butter (1 1/2 sticks)
3/4 Cup Sugar
2 Eggs (Mix well between each addition)
2 t. Vanilla
Pinch of Nutmeg

Add dry mixture to butter mixture and mix well

Chill dough ball in fridge until firm (30 min)

Roll dough between parchment paper and cut out into shapes

Bake at 375 degrees for 8-12 minutes, or until cookies JUST start to brown

Cool on rack and frost.

Enjoy! This recipe was adapted from Shauna's cookie recipe on, with a little of my mom's famous shortbread cookie recipe thrown in.


Carolyn said...

Love how you decorated these!

Lisa said...

I am new to gluten free cooking, this may be a dumb question, but is their a special frosting recipe to go with the cookies?

1stdayofwinter said...

I dont have better batter. But I do have GF all purpose flour. Can i use that instead? If so, how much xantham gum do I need to add for this recipe?