Christmas is around the corner and of course we need sugar cookies. Great roll-out cut-out share with friends kind of sugar cookies that are gluten free without of course appearing to be gluten free. Really one could use my recipes as a giant prank on someone. Seriously, you could feed them this stuff for weeks before finally announcing they’ve been eating GF all this time and they never knew it! Ha! It’s like sneaking veggies into your kids’ foods. I did this with cauliflower in mac n’ cheese once. Not only did they eat it unknowingly they begged for it the next day.
You all know by now how spacey I am. Actually, funny story, the other day I went to pull out my wallet and instead pulled out my ice pack from my lunch! haha! I was like, “what the?! Oh! I’ve been looking for this for days!!” Meanwhile the cashier is just staring at me like “ok crazy lady, whatever you say.” lol.
I think what’s telling is that my family was with me and NONE of them even blinked an eye. My kids think this is normal! Of course it doesn’t help that their grandmother is exactly the same.
So what was I saying? Oh yes, cookies and being spacey. I created this gluten free sugar cookie recipe….uh…4 years ago maybe? I had a picture of them in the logo of my very first blog and it wasn’t until last week I realized I never posted the recipe (all those recipes/posts were imported to this one when I moved here).
I’m not so great at decorating pretty cookies or frosting cakes or the like. I guess I fall more on the left brain side of things when it comes to that. One of these days I need to make friends with an artist who can make my food look totally fab. For now the kids and I just sort of slosh on sprinkles or frosting and call it good. Santa doesn’t seem to mind 🙂
I’ll tell you one thing I am good at though: eating ridiculous amounts of these GF cookies!
In all seriousness though this recipe is easy and we use it throughout the year for shaped cookies especially for school functions.
- 1 cup (2 sticks) butter, softened
- 1½ cups powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white rice flour
- 1 cup brown rice flour
- ½ cup almond flour
- ½ cup potato starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Cream butter and sugar in mixing bowl. Beat in egg and vanilla extract.
- In small bowl combine flours, potato starch, xanthan gum, baking soda, and cream of tartar. Stir into butter & sugar mixture until well combined.
- Divide dough in half. Shape into flat disks, cover with plastic wrap, and chill 2-3 hours.
- Preheat oven to 375. Line cookie sheets with parchment or silpat.
- Roll dough out on tapioca floured surface to desired thickness (if you don't have tapioca you can also use rice flour). I tend to do mine about ¼-inch thick. Use cookie cutters (dipped in rice flour) to make shapes. Transfer to cookie sheets keeping them 2-inches apart.
- If you don't want the cookie to spread at all during baking, place the cookie sheet in the freezer for 20 minutes before baking.
- Bake 8-9 minutes until edges are lightly golden brown. Baking times will vary based on how thick/thin your dough is so watch the cookies more than the clock!
- Allow to cool for 2-3 minutes on the cookie sheet, then transfer to wire rack to finish cooling before frosting if desired.