Gluten-Free Sugar Cookies
These gluten-free sugar cookies are moist, soft and chewy -- thanks in part to added xanthan gum, and a very brief baking time. We use gluten-free all purpose flour mix from King Arthur Baking Company, or Bob's Red Mill Gluten-Free 1-to-1 Baking Flour.
YIELD:18 - 24 cookies
- 3/4 cups Salted Butter, softened
- 1-1/2 cup Sugar
- 2 Large Eggs
- 1-1/2 teaspoon Vanilla
- 2-1/2 cups All-Purpose Gluten Free Flour Mix (King Arthur Flour or Bob's Red Mill 1-to-1)
- 3/4 teaspoons Baking Powder
- 1/4 tablespoon Cinnamon
- 1/2 teaspoon Xanthan Gum
- 1/4 teaspoon Salt
DIRECTIONS:In an electric mixer, cream butter and sugar. Add eggs and vanilla and mix well.
In a mixing bowl, combine gluten-free flour mix, baking powder, cinnamon, xanthan gum, and salt. Add these dry ingredients bit by bit to the mixing bowl and mix on low just until fully mixed. Turn the dough out onto a dusting of powdered sugar and roll into a ball. Divide the dough and wrap each ball in plastic wrap and chill in the refrigerator for about 30 minutes.
Preheat oven to 375 degrees. Unwrap half the dough and roll onto a sheet of Ann Clark parchment paper, cover with another sheet of parchment then roll out to 1/4 inch thickness. Use your favorite cookie cutters to cut dough into shapes, then remove excess dough from the parchment. Slide parchment with cut cookies onto a baking sheet and bake 7 to 9 minutes until they are barely golden brown around the edges. Do not overbake, or you'll lose the moist chewiness that makes these cookies so good!
Repeat the process with the remaining dough, chilling scraps from the prior batch of dough for a few minutes before rolling. Slide the parchment with cookies onto a wire cooling rack to cool. When completely cooled, decorate cookies with Royal Icing or your favorite frosting or glaze.
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