Wednesday, January 23, 2013
During Christmas time, I made these gluten free sugar cookies for part of an ingredient review. These came out so good that I wanted to share them on my recipe blog as well, in case some don't follow along with my giveaway blog and may have missed them there. But let me say that they were so good my whole family enjoyed them. So here you go, enjoy.
Gluten Free Sugar Cookies
from Serious Eats
Yields 2 dozen cookies
2 cups white rice flour
1/3 cup cornstarch
1/3 cup sweet rice flour (aka mochiko)
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 3/4 cups granulated sugar
1 cup (2 sticks) butter (I used I Can’t Believe It’s Not Butter! all purpose sticks in my review)
2 teaspoons vanilla extract
2 large eggs
Coarse sanding sugar, about 1/2 cup (I used red & green crystals)
peppermint candy kisses or other small chocolate pieces, if desired
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In a medium mixing bowl, whisk together all the dry ingredients. Set aside.
3. In a large mixing bowl, cream together sugar, butter and vanilla, about 1 minute.
4. Add eggs, one at a time, and mix until well combined.
5. Reduce speed to low and add the dry ingredients. Mix for 45 seconds. Chill dough for 15-20 minutes.
6. Roll dough, about 2 tablespoons each, into a ball. Roll dough ball into the sanding sugar.
7. Place coated dough ball onto prepared baking sheet. Be sure to space cookies about 2 inches apart. Flatten cookies very slightly with the palm of your hand.
8. Bake cookies, about 12-15 minutes, or until lightly golden brown.
Remove cookies from the oven and press a kiss into each cookie, allow to cool for 3 minutes on the baking sheet. After 3 minutes, transfer cookies to a wire rack to cool. Store cookies in an airtight container.
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