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Best Ever Sugar Cookies 2 Ways {GF & GFCF} – {Day 3} 12 Days of Holiday Cookies

Posted on December 7, 2011 by Glutenfreeda

Classic Sugar Cookies
Yields 4 dozen / 48 cookies

1 1/4 c unsalted butter (2-1/2 sticks), at room temperature
1 c sugar
Pinch of salt
4 large egg yolks, at room temperature
1 Tbsp finely grated orange zest
1 tsp vanilla
3 c gluten free all-purpose flour

Preheat oven to 350° F.

In a large bowl, cream butter, sugar and salt with an electric mixer until white and creamy. Beat in egg yolks, lemon zest and vanilla. On low speed, mix in gluten free flour, 1 cup at a time, until just combined. Divide dough into 4 equal pieces and flatten them into smooth disks. Wrap separately in wax paper and refrigerate until firm, at least 30-45 minutes.

Roll out one disk at a time between two pieces of parchment paper to 1/8″ thickness. Using your favorite cookie cutters, cut the dough into festive shapes! With a metal spatula, carefully transfer cookies to a large cookie sheet lined with parchment paper.

Bake for 10-15 minutes, until pale golden. Let cookies cool on parchment, then transfer to a rack to cool completely. Repeat with remaining cookies.

Decorate with Royal Icing.

Health(ier) Sugar Cookies
Yields 2 dozen / 24 cookies // GFCF (milk/casein/dairy free) Grain free, Low Carb, Diabetes friendly

1/4 c dairy free butter, melted (we like EarthBalance)
1 tsp vanilla extract OR 1/2 tsp each vanilla & almond extacts
4 egg whites
1/4 c (unsweetened) almond milk
1/2 c sugar alternative (like agave or Splenda; OR 1 tbsp granulated stevia), to taste
1 c coconut flour
1/2 tsp gluten free baking powder
1/4 tsp kosher salt

Preheat oven to 350° F and line a cookie sheet (or two) with parchment paper.

In a large bowl, combine melted ‘butter’, egg whites, vanilla and/or almond extracts and almond milk (if using honey or agave, add this now) and mix well. In a small bowl, whisk together granulated sweetener, coconut flour, baking powder and salt. Pour dry ingredients into wet, mixing until just combined. Cover bowl with plastic wrap and refrigerate for 30 minutes or until chilled — this is to prevent the dough from becoming difficult to work with as the ‘butter’ remains melted.

Roll dough out onto a surface lightly dusted with coconut/almond/other gluten free flour until 1/4-inch thick. Cut into shapes as desired. If the dough becomes too sticky or otherwise difficult to roll/cut, toss it in the freezer for 5-10 minutes until it becomes more solid again.

Place cookies on prepared baking sheet(s) and bake on the center rack for 15-20 minutes or until golden brown around the edges, rotating the baking sheet 180° halfway through.

Check out the following images for some cooking decoration inspiration!







4 Comments

Judy Pearson-Wright

11-Dec-11 at 19:48

I have yet to find Gluten Free Dragees so either these are not totally GF or you know something I don’t. If so please share you source. Thanks, J


Glutenfreeda

14-Dec-11 at 23:17

Hi Judy,

I’m glad you liked the article — however, I’m not sure what exactly you’re referring to as we didn’t mention using dragées in either of the recipes. If you are interested in purchasing them, there are several companies that carry gluten free varieties. We received a container from the company below from some family friends a while back and they were just perfect!

http://www.juliangraves.com/silver-ball-food-decorations.html

Happy Holidays!


Heather

20-Dec-11 at 09:06

Hi, I was wondering if either of these cookie recipes come out soft? My kids don’t like crispy texture cookies:(


Glutenfreeda

22-Dec-11 at 17:56

Hi Heather,

Neither of these recipes are especially crunchy, but they’re not especially soft either… Here’s another article that I had written in November — with two great gluten free soft sugar cookie recipes. The caveat with those 5 recipes is that we haven’t tested any of them, so I can’t really guarantee how they’ll turn out!

Hope this helps and happy holidays!
Kelsey at Glutenfreeda Inc.


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