Don’t you love the cookies? Sweet and chocolaty cookies! But can we make it healthy? Yes, you can with my recipe for gluten sugar free cookies!!
Although, I’ll be honest, sometimes making gluten-free cookies is kind of scary.
What scares you off from making gluten-free cookies? Crumbling. That’s what I’m always afraid of. Some cookies are no-brainers, but sugar cookies are different – I mean, you actually have to roll them out and hope they don’t crumble when you move them to the cookie sheet.
So believe it or not, in the first six years I baked gluten-free, I never sugar cookies.
But eventually I got tired of being taunted by those beautiful soft frosted sugar cookies at the local grocery store bakery, and decided to bite the bullet and make my own.
It’s really easy once you just buckle down and do it. And no, they don’t crumble apart. They’re soft and fluff, just like a good sugar cookie should be.so, aim sharing my recipe for gluten sugar free cookies which you will really enjoy making and having.
For the cookies
2 cups (280 g) all-purpose gluten-free flour (I like (mock) Better Batter with this recipe)
1 teaspoon xanthan gum (omit if your blend already contains it)
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
3 tablespoons (22 g) confectioners’ sugar
8 tablespoons (112 g) unsalted butter, at room temperature
1 egg (50 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
For the frosting
10 tablespoons (140 g) unsalted butter, at room temperature
1/4 cup (2 fluid ounces) milk, at room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon kosher salt
2 teaspoons Meringue powder (Loran brand is gluten free)
4 cups (460 g) confectioners’ sugar
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- Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, baking powder, salt, granulated sugar and confectioners’ sugar and whisk to combine well. Add the butter, egg and vanilla, and mix to combine. The dough will be thick and relatively stiff, and you may need to squeeze it together with your hands to bring all of it together.
- Roll the dough between two sheets of unbleached parchment paper into a round a bit less than 1/3-inch thick. Using a 2 1/2-inch round cookie cutter cut out rounds of dough and places them about 1-inch apart on the prepared baking sheets.
- Place the baking sheet in the center of the preheated oven and bake until just set, about 6 to 8 minutes, depending upon size. The edges of some of the cookies may brown slightly. Take them out before there is any significant browning. Remove the cookies from the oven and allow them to cool until set. Transfer to a wire rack to cool completely.
- While the cookies are cooling, make the frosting. In the bowl of your stand mixer fitted with the paddle attachment, place the butter, milk and vanilla, and mix on medium speed until combined. Turn the speed up to high and mix until creamy. Add the salt, meringue powder and about 3 1/2 cups of confectioners’ sugar. Mix slowly until the sugar is incorporated. Turn the mixer up to high and beat until it becomes uniformly thick. Add the rest of the confectioners’ sugar if necessary to thicken the frosting.
- Once the cookies are completely cool, pipe or spoon a generous amount of frosting onto the top of each, and spread into an even layer with a wide knife or offset spatula. Scatter sprinkles, if desired. Allow to sit at room temperature until the frosting hardens a bit. Store any leftovers in an airtight container at room temperature.
Try this recipe once its worth a shot and share your experience in the comments and also suggests what next recipe you would like to know..