This Christmas I made two batches of these wonderful sugar cookies for my gluten free boys. They are so good, that my whole family kept eating them! They are crispy on the outside and soft, chewy in the middle. They seem to melt in your mouth! We put icing and sprinkles on a few just for fun, but they really don’t need frosting. I used the gluten free flour mixture that I posted here a few weeks ago. I mix a double batch of the GF flour mix and keep it in a covered container in my fridge. If you have someone in your life that is gluten free, then I highly recommend getting the ingredients for that flour mixture. It is the BEST blend I have found for gluten free baking. We LOVE it! I have had more GF flops than I can count, so I am so happy to finally find some good recipes for my boys! I keep certain things like cookies, waffles, scones, muffins, corn bread etc in the freezer, so I can pull a couple out for my GF boys when the rest of the family is having something they can’t eat. These cookies freeze perfectly and heat up quick. I hope you enjoy them as much as we do! If you bake gluten free, I would LOVE to get your favorite recipes! Please send them my way—melandboys@gmail.com. I am always on the lookout for good gluten free recipes. Have a great week, friends! xoxo
This recipe uses this blend of Gluten Free Flour, found here. It is the BEST blend I have found. Great GF baking does take some unusual ingredients and the recipes are a bit “fussy” but my gluten free boys appreciate it so much, that I think it is worth it. It can be hard to eat gluten free and good recipes help a lot! Since I don’t use them as often, I keep the ingredients needed for gluten free baking in the freezer. They stay fresher longer that way
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The BEST Gluten Free Sugar Cookies
Description
These really are the BEST gluten free sugar cookies!
Ingredients
- 8 ounces (1 3/4 cups) of the best Gluten Free Flour blend** see link above
- 4 ounces (3/4 cup plus 2 Tablespoons) almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 8 3/4 ounces (1 1/4 cup sugar, plus 1/3 cup for rolling)
- 3 ounces cream cheese, softened and cut into 8 pieces
- 8 tablespoons butter, melted and still warm
- 1 large egg
- 1 tablespoon vanilla extract
Instructions
- Whisk flour blend, almond flour, baking powder, baking soda, salt and xanthan gum together in a medium bowl; set aside Place 1 1/4 cup sugar and cream cheese in a large bowl. Place remaining 1/3 cup sugar in a shallow dish and set aside. Pour warm butter over sugar and cream cheese and whisk together (some small lumps of cream cheese will remain but will smooth out later). Whisk in egg and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft dough forms. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. FYI: dough will be stick and soft.
- Adjust over rack to middle position and heat oven to 30. Line 2 baking sheets with parchment paper. Since gluten free dough is very sticky, I think it is easier to use a small spring loaded cookie scoop to portion the balls out. You want about 2 tablespoons of dough for each ball. Roll into a ball and drop in dish of sugar. Roll to cover with sugar, place on prepared cookie sheet about 2 inches apart. Before baking flatten each cookie with the bottom of a flat measuring cup. Bake cookies, 1 sheet at time until edges are set and just beginning to brown, 12-14 minutes. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Best eaten within a day of baking. I normally store extras in the freezer.
Recipe Source: America’s Test Kitchen “The How Can It Be Gluten Free Cookbook”
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