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 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 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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