Thursday, October 17, 2013

Gluten Free Sugar Cookies, again

Just because you're gluten free doesn't mean you have to go without your favorite sweet treats! Nor do you have to go out and buy them paying a ridiculous amount of money for something that might taste decent or not. If you've been a long time follower of my blog you'll know that I enjoy baking/cooking from scratch and sharing the delicious recipes with you. 

I was craving a simple sugar cookie and found these ones that seemed easy enough and I had all the ingredients on hand. 

These reminded me so much of a glutened sugar cookie I used to make at Christmas time years ago (I think it was a Betty Crocker recipe), then I realized I made this recipe last Christmas, geeze my mind is starting to go! So here they are in day to day form. 

Gluten Free Sugar Cookies
slightly adapted from Serious Eats/Elizabeth Barbone

Dry Ingredients
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

Wet Ingredients
1 3/4 cups granulated sugar
1 cup (2 sticks) butter, softened
3 teaspoons vanilla extract
2 large eggs
Coarse sanding sugar, about 1/2 cup (I used a blend of regular and turbinado sugar)

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a medium mixing bowl, whisk together all the dry ingredients. Set aside.
In a large mixing bowl, cream together sugar, butter, and vanilla, about 1 minute.
Add eggs, one at a time, and mix until well combined.
Reduce speed to low and add the dry ingredients. Mix for 45 seconds.
Chill dough for 15-20 minutes.
Roll dough, about 2 tablespoons each, into a ball. Roll dough ball into the sanding sugar. (To make this step go faster, I use a small cookie scoop.)
Place coated dough ball onto prepared baking sheet. Be sure to space cookies about 2 inches apart. Flatten cookies very slightly with the bottom of a glass.
Bake cookies, about 12-15 minutes, or until lightly golden brown.
Remove cookies from the oven and 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. I keep mine in the freezer so they last longer.


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