Sugar cookies gluten free

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My family loves sugar cookies at Christmas time like most folks however making gluten free ones can be a bit intimidating.   This recipe below takes a bit of time but it’s worth it.  And yes you can have those great  memory making  experiences with your kiddos.

If you’d like to give them a try here’s what you’ll need.

Sugar cookie ingredients:
3 cups all purpose gluten free flour plus 1 1/2 teaspoon of xanthan gum
1/2 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

 

Directions:
In a separate bowl whisk together the flour, salt, and baking soda. In a bowl beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture about 1 cup at a time and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour.
Preheat oven to 350 F and place rack in center of oven. Line two baking sheets with parchment paper.
Remove one half of the chilled dough from the refrigerator and place between two sheets of parchment paper roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll. Slowly remove the top parchment paper then cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.
Bake cookies for about 8-10 minutes (depending on size) . Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Frost and decorate . Store between layers of parchment paper or wax paper in an airtight container.
Makes about 36 cookies.

Thank you to all those great bakers out there that have taught me without even knowing.

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