GLUTEN-FREE BASIC SUGAR COOKIES
My husband is gluten free, so I made my mother's famous sugar cookies recipe gluten free, and they are the best homemade gluten-free cookies we've ever made. Perfect recipe for Christmas cookies!
Provided by Angela Marie
Categories Desserts Cookies Sugar Cookies
Time 1h44m
Yield 24
Number Of Ingredients 15
Steps:
- Stir gluten-free flour, baking powder, xanthan gum, nutmeg, and salt together in a large bowl.
- Beat sugar and shortening with an electric mixer in a large bowl until smooth. Add beaten eggs, milk, and vanilla extract; beat until light and airy, about 2 minutes. Add gluten-free flour mixture in small batches and stir until dough is just combined.
- Pat dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Dust rolling pin and cookie cutters with confectioners' sugar. Roll out dough to 1/2-inch thickness; cut cookies and place 2 inches apart onto the baking sheets.
- Whisk egg yolk with food coloring and water in a small bowl. Decorate cookies with mixture using a child's paintbrush. Sprinkle sugar sprinkles on top.
- Bake in the the preheated oven until edges are golden, 8 to 12 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 5.6 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 76.3 mg, Sugar 10.3 g
GLUTEN-FREE SUGAR COOKIES
Best gluten-free sugar cookie going!
Provided by SueAnne McInnis
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 2h
Yield 40
Number Of Ingredients 11
Steps:
- Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
- Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.
Nutrition Facts : Calories 87.7 calories, Carbohydrate 9.8 g, Cholesterol 23.1 mg, Fat 5.4 g, Protein 0.5 g, SaturatedFat 3.3 g, Sodium 81.8 mg, Sugar 9.7 g
GLUTEN-FREE SUGAR COOKIES
Tender, chewy, with that quintessential crispy exterior, these gluten-free sugar cookies are indistinguishable from those made with wheat flour.
Provided by Ariane Resnick
Categories Dessert
Time 1h25m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Beat the butter and sugar in the bowl of an electric stand mixer or with an electric hand mixer until light and fluffy, about 2 minutes. Add the egg and vanilla, then beat just until combined.
- Add the flour, baking powder, and salt to the bowl with the butter-sugar mixture, then beat until just combined and no flour streaks remain.
- Press the cookie dough into a disc and wrap in plastic wrap. Refrigerate for 1 hour.
- Preheat the oven to 350 F. On a lightly floured surface (using the same gluten-free flour), roll the cookie dough to 1/4-inch thickness.
- Cut out the cookies and place on 2 parchment-lined baking sheets. Remember to cut the cookies as close together as you can so you don't waste any dough. You can combine the scraps and reroll as much as needed.
- Bake until the edges and bottoms are barely beginning to turn golden brown, about 10 minutes.
- When the cookies are cool enough to handle but still warm, remove them from the pan and cool them on a wire rack. Let them cool completely before icing, if desired.
Nutrition Facts : Calories 144 kcal, Carbohydrate 18 g, Cholesterol 28 mg, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, Sodium 109 mg, Sugar 10 g, Fat 7 g, UnsaturatedFat 0 g
GLUTEN-FREE SUGAR COOKIES
These sugar cookies are the chewiest you will find, and they're gluten free to boot! Rather than subbing all-purpose flour with a gluten-free blend, we used instant pudding mix (and rice and coconut flours) to give these cookies their gooey texture. You can even swap out vanilla for your own favorite pudding flavor, such as chocolate or caramel. The dough is equally ideal for making large rolled cookies or cutouts, as instructed below.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 12 rolled cookies or 33 (2-inch) round cutouts
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. With an electric mixer on high speed, beat the butter and sugar until very light and fluffy (it will be almost white), about 5 minutes. Reduce the speed to medium, add the egg and beat until fully incorporated, about 1 minute. Reduce the speed to low and slowly add in the pudding mix, rice flour, coconut flour, baking powder, baking soda and salt. Beat until the dough comes together, 1 to 2 minutes.
- For rolled cookies: Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to 12 hours.
- Line a baking sheet with parchment. Pinch off 12 small pieces of dough and roll each one into a ball. Roll each ball in colored sanding sugar, cocoa powder or confectioners' sugar to coat, if using. Place 2 inches apart on the prepared baking sheet and refrigerate until firm, about 30 minutes.
- Bake the cookies until the cookies are slightly cracked on top and lightly golden brown on the bottom, 18 to 20 minutes. Let sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
- For cutout cookies: Divide the dough in half and form into 2 disks. Wrap each in plastic wrap and refrigerate until firm, about 1 hour and up to 12 hours. Place each disk between two pieces of parchment and roll to 1/8-inch thick. Refrigerate until firm, about 30 minutes. Line a baking sheet with parchment. Cut out cookies into desired shapes with cookie cutters. Place 2 inches apart, on the prepared baking sheet and refrigerate until firm, about 30 minutes.
- Bake until the cookies are set and lightly golden brown on the bottom, 8 to 9 minutes. Let sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
GLUTEN FREE SUGAR COOKIES
From Naomi at the Better Batter Gluten-Free Flour website. Haven't tried this recipe yet, I'm waiting to get the flour in the mail. The instructions have been edited only for clarity from the originally posted recipe and at the moment prep time is an estimate and does not include refrigeration time.
Provided by Tinkerbell
Categories Dessert
Time 40m
Yield 3 dozen cookies
Number Of Ingredients 9
Steps:
- Whisk together flour, salt, and baking powder in a medium bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar.
- Add dry ingredients and mix until incorporated.
- With mixer running, add egg, milk, vanilla, and almond extract; mix until incorporated.
- Transfer dough to a lightly floured work surface. Divide in half and shape into 2 discs. Cover each with plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment paper; set aside.
- On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between.
- Leftover dough can be rolled and cut once more.
- Bake until lightly golden, about 10 minutes; do not allow to brown.
- Transfer to wire racks to cool completely.
Nutrition Facts : Calories 563, Fat 32.6, SaturatedFat 20.2, Cholesterol 144.8, Sodium 287.9, Carbohydrate 67.6, Sugar 66.8, Protein 2.8
GLUTEN FREE DUTCH SUGAR COOKIES
These cookies are very yummy. They are crisp on the outside and alittle soft on the inside. They remind me of those wheat containing animal crackers, that I used to eat as a kid(before I was diagnosed with Celiac Disease.)These cookies are very yummy and lots of fun to make and decorate.I like making them with coloured sugar or shaking alittle powdered sugar on them.They also keep very well in a sealed container.Last year I made them to take up to my cottage on our week of holidays. Everyone loved them, and couldn't believe that they were gluten free!
Provided by GlutenFreeGirl
Categories Dessert
Time 43m
Yield 36-40 cookies, 36-40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets.
- In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside.
- In the bowl of your mixer, cream sugar and crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
- Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness.
- Cut into desired shapes and place on pan.
- Decorate with coloured sugars before baking or use frosting to decorate after baking.
- (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough.
- Bake for about 13 minutes. Cool very slightly before removing from the pan.
Nutrition Facts : Calories 109, Fat 5.9, SaturatedFat 2.4, Cholesterol 8.4, Sodium 77.7, Carbohydrate 13.3, Fiber 0.2, Sugar 5.6, Protein 0.5
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