Sugar cookies are a common holiday treat, but for those who are gluten free it may be hard to find one you can eat. I was craving sugar cookies, so my family enthusiastically set out on the challenge with me to create a gluten free sugar cookie that waw equal to the regular cookies. I must admit this still needs a little work, but it is a satisfying alternative. The cookies ended up spreading a lot, so if anyone has any suggestions on how to prevent this, we'd love to hear therm
1/2 C Almond Meal
1/2 C Sweewt White Rice
1/2 C Brown Rice
3/4 C Corn Starch
3/4 C Tapioca Starch
2 tsp Xanthan Gum
2 tsp Baking Powder
1 C Butter
2 eggs
1 1/2 C sugar
1 tsp. Vanilla
Alternative:
Replace 1/2 C Almond flour with 1/4 C each Tapioca and Corn Starch. This gives a much more Sugar Cookie appearance, but will require the addition of Almond Extract if desired.
Mix all the dry ingredients in a medium bowl. With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs 1 at a time, mixing well after each addition. Add vanilla and dry ingredients until blended well. Refrigerate for 2 hours. Take small portions of the dough at a time and form a disk. Roll out on a coutner or board that has been lightly dusted with powdered sugar to about 1/4". Use cookie cutters to cut out shapes. Put onto cookie sheets leaving about 1-2" between each cookie. Bake for about 12 minutes (every oven is different so keep an eye on the first batch). Remove from cookie sheet soon after removal from oven and allow to finish cooling on a cookie rack. If decorating with icing, make sure cookies are completely cooled before frosting.
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1/2 C Almond Meal
1/2 C Sweewt White Rice
1/2 C Brown Rice
3/4 C Corn Starch
3/4 C Tapioca Starch
2 tsp Xanthan Gum
2 tsp Baking Powder
1 C Butter
2 eggs
1 1/2 C sugar
1 tsp. Vanilla
Alternative:
Replace 1/2 C Almond flour with 1/4 C each Tapioca and Corn Starch. This gives a much more Sugar Cookie appearance, but will require the addition of Almond Extract if desired.
Mix all the dry ingredients in a medium bowl. With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs 1 at a time, mixing well after each addition. Add vanilla and dry ingredients until blended well. Refrigerate for 2 hours. Take small portions of the dough at a time and form a disk. Roll out on a coutner or board that has been lightly dusted with powdered sugar to about 1/4". Use cookie cutters to cut out shapes. Put onto cookie sheets leaving about 1-2" between each cookie. Bake for about 12 minutes (every oven is different so keep an eye on the first batch). Remove from cookie sheet soon after removal from oven and allow to finish cooling on a cookie rack. If decorating with icing, make sure cookies are completely cooled before frosting.
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