Sugar Cookies… My Best Ever Effort!

I thought I had posted a sugar cookie recipe in a past year; nope. I have to say that sugar cookies are difficult to make out of gf flour; they have to be sturdy enough when rolled out that you can handle them and get them to the baking sheet. I can’t say that I have loved any I have made in past years; not terrible but just not the best. Yesterday I tried a totally different tack; I used my favorite Betty Croker cookie cookbook recipe that is normally made with all purpose flour and just subbed in 1 for 1 GF flour; I used Bob’s RedMill. Exact same amount. They were a bit fragile in the cut out process but I was able to do it and the flavor and texture is superior in my opinion.

Notes: I added lemon extract to give a bit more flavor and I sprinkled them with colored sugar. Do suggest you sprinkle as you make and not get the baking sheet coated in colored sugar as it burns and can have a negative flavor impact as well as causing cookie edges to burn. Let them cool on the cookie sheet for about 3 minutes so they are a bit firmed up and be gentle in that moving process to the cooling rack.

I kinda got these too brown; there was a lot of stray colored sugar on the baking sheet and I think 400 degrees was just too hot; I tend to generally lower the oven 20-30 degrees to keep things from over baking.

Angie’s GF Sugar Cookies

Ingredients:

3/4 cup butter or other solid butter substitute at room temp but not squishy

1 cup granulated sugar

2 room temp eggs, large

1/4 tsp. vanilla extract

1/4-1/2 tsp. lemon extract (or orange or more vanilla)

2 1/2 cups 1 for 1 GF flour mixture (I used Bob’s Redmill)

1 tsp. baking powder

1 tsp. salt

Directions: Put butter and sugar in stand mixer bowl, Beat until very smooth and light. You might want to stop a couple of times to scrape the bowl sides to help it blend. Add eggs one at a time, beating until blended in. Add extracts. Mix the flour and dry ingredients in a small pour spout bowl. Add to dough mixture in bowl, at slowest speed. Blend until smooth. Chill 1-3 hours. Use 1/4 of the dough at a time to roll out on lightly floured bread board. Roll to 1/8-1/4 inch thick. Use more flour to help it to not stick to rolling pin. I actually used a thin flat metal pancake turner/spatula to shove under th dough edges to release the dough from the board as it kept sticking. Too much flour will make them tough so the pancake turner helped keep me from excessive flouring. Cut with your favorite cookie cutters. Use that same turner to move them to the baking sheet. I strongly urge that you decorate before placing on ungreased cookie sheet. Our favorites are green and red decorating sugar for much of the cookies, a blue for stars, and some tiny colored decorating balls on the Christmas trees. We love christmas pigs and small fish as well as the traditional trees and stars. Don’t try any super fancy cutouts; this dough is not so good for fancy shapes.

As you are cutting them out get the oven ready. Put oven shelves on two middle racks. Heat oven to 380 degrees (the 400 degrees of the original recipe seems too hot). Leave 1 to 1.5 inches between cookies. Bake 6-9 inches. I like to put all the small cutouts on one sheet and the bigger ones on its own baking sheet as the small ones will bake a bit faster. Pull out when the edges are light brown. let stand on sheet for 3-5 minutes. Gently move each cookie to a cooling rack. Best when they are fully cooled; warm they don’t have the correct texture.

I did only make a half recipe; with 6 tbsp. of butter. as I just didn’t have the audience to eat a whole batch of them. I have half the dough wrapped tightly and stored in the fridge for making fresh next week. I save all the scraps and roll them out as the last roll out of dough. More than 2 roll outs will make that dough tough and dry so some scraps end up in the trash as they get too reworked. Enjoy these cookies; they are definitely worth the effort and are a blast from my Christmases before my diagnosis of celiac disease.

Chocolate Chip Cookies To Love This Christmas!

Years ago I searched for the holy grail of GF baking: home made chocolate chip cookies.  Bet you thought I was going to say some sort of bread!  That’s another post entirely.  Anyway, when I went GF almost 9 years ago I made a batch of chocolate chippers that were gf. They were rather sweet and didn’t taste all that great.  I keep looking for something that would approximate the real deal cookies I loved all my life.  Recipes I came across seemed to require that I buy weird vegetable shortenings or use Crisco. I draw the line at Crisco. Or they used odd flour blends and I feel it’s just not worth it to me to add another flour mixture just for one cookie recipe.  So I had not made chippers in years.  Missed them….desperately.  Store ones I tried were small, hard, drab in flavor and incredibly pricey. Until I went to King Arthur’s website and looked in their cookie recipes.  There it was: cookies made with the same flour blend I use and made with butter, one of my few chosen shortenings.  Glowing reviews and advice; said to make them and refrigerate a day or better yet, freeze them formed and ready to bake in a few minutes.  Comments about how much they are like Tollhouse cookies, great texture and flavor.  Bingo, this seemed so hopeful. So…Less than a week later I made up a batch; Goal scored; perfect brown sugar nutty flavor and texture; not too hard or too soft. I am a happy chocolate chip cookie lover at last! Lots of you probably bake chocolate chip cookies for Christmas so I decided to reblog this cookie so you could easily make a batch.

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When I first made them I put some in my cookie jar, closed it tightly and 4 days later those cookies (what remains) were still delicious. That is pretty long for a gluten free baked good. By the fifth afternoon my last cookie in there was getting soft so suggest not holding them for more than 4 days in a jar. A big bonus I love isthat they can be frozen ready to bake in like 12 minutes.

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This is my go to basic chocolate chip cookie recipe; none other will do. I love that I can freeze them ready to bake and in 12 minutes I have warm fresh gooey cookies!

So, if you are still looking for a great gf chocolate chip cookie look no further:

http://www.kingarthurflour.com/recipes/gluten-free-chocolate-chip-cookies-recipe.  Enjoy!

Originally published in 2016. Minor text changes.