I always think I’ll spend time in the summer baking holiday treats so that I’ll be prepared when the actual holiday season approaches. It never happens. Right now, I am completely live in the moment. It actually shocks people when I say that because it’s so not like me. This week I will be preparing for our 3rd annual gluten free cookie recipe exchange so I figure I better sit down and get you this recipe for my EASY delicious (one flour) gluten free sugar cookies.
That’s right! I am not mixing my own flour like I’ve done in the past. My season of life is way too busy right now. I’m living life through the eyes of my 3 year old and reliving my academic years with my 8 year old. Which, I have to confess were not my brightest years.
But enough about that, I know you want to hear about these cookies.
Over the past several months I have been going back to some of my favorite staple recipes and revamping them using King Arthur’s all purpose gluten free flour. I have been really pleased with my results and love the idea of not having to do the science part of figuring out which flours to blend.
I’d love to say we are not rice dependent in my home, but sadly right now we are. I’m hoping to change that soon, but that transition is going to take some time and probably both kids in school full time to really have time to do all of the research. With multiple food allergies and being gluten intolerant it’s going to be tough.
Ok ok , let’s get to the cookies!!
Pin it here–>
My Ingredients
So basically you have your King Arthur’s gluten free all purpose flour, and all the other staples in a sugar cookie. But with this one, I decided to go back to my roots. As a child my mom always made our cookies using shortening instead of butter. And although I’ve tried this recipe with dairy free Earth Balance butter, there was just something missing. I felt that every time I used this butter in a sugar cookie it made it crunchier and gritty. This is precisely why I use coconut oil in my other favorite sugar cookies.
But coconut oil is also unpredictable. Some brands solidify more than others and that can sometimes make your results unpredictable. And although I LOVE the recipe I developed last year, I felt like I needed one staple recipe that everyone would be able to have perfect results with.
So this cookie uses palm shortening instead of dairy free butter and it is pure perfection!!
My method
My method is pretty straight forward as with your typical sugar cookie. Cream the shortening and sugar together. Add the rest of the wet ingredients, then add your dry ingredients to your wet ingredients and form your dough. I highly recommend using a scale to measure your ingredients. Using a scale has truly transformed my baking.
I have given you step by step instructions in this look over my shoulder video so you can see exactly how I make the cookie dough.
Take a look over my shoulder now
Probably the thing that you really need to know is that I work with small amounts of dough at a time. So I cut 1-2 cookies out at a time and I use a hand held rolling pin that I bought from Amazon that I love. I think I actually bought it for my son’s kindergarten class and then I started using it myself and now it’s my go to.
The point is, gluten free baking is as much about technique as it is ingredients.
If your dough seems crumbly, divide it into fourths and roll it into balls. As your hands warm the shortening, the dough will become smoother. I have an extra teaspoon of cold water in the recipe in case you feel you need it. I always add it to mine.
When I am ready to cut my dough into shapes, I flatten it in between 2 pieces of parchment paper. This works great especially if your dough is a tad sticky. Your dough shouldn’t be, but just in case. Roll them out 1/4 inch thick so the cookies are not flimsy.
There is no chilling required for this dough. You can seriously make these cookies in under an hour. BUT, if you want to be safe, chilling it will give you great results as well. Just mix your dough, chill it for 30 minutes, cut it into shapes and freeze the cut out shapes just before baking for the magic 7 minutes. I made these cookies both ways. I am telling you, this recipe is so simple! You will get great results no matter what.
One more thing. Do not use AirBake cookie sheets. I had high hopes for these sheets but they always caused my other cookies to spread. I have the best luck with Nordic Ware.
And I have also added details for the easiest most delicious icing too. It is not royal icing so it’s not great for decorating. This is a dip your cookie, add a few sprinkles and you’re done-kind of icing. Now you have everything you need.
I hope you love these cookies as much as we do. Be sure to post pictures of them in my Stay Gluten Free Community (it’s FREE to join, click here). I can’t wait to see your results.
Until next time!
The post Easy Gluten Free Sugar Cookies appeared first on Stayglutenfree.com
Paola Anna has helped thousands of people live a delicious gluten free life. Her gluten intolerance and her boys’ food allergies have inspired her to be an advocate for the gluten free community and create recipes that are top mostly 8 allergy friendly. You can sign up to be a Gluten Free Insider at her website stayglutenfree.com
Easy Gluten Free Sugar Cookies
Ingredients
Cookies
- 300g 2 cups King Arthur's All Purpose Gluten Free Flour
- 1/2 tsp Xanthan gum
- 1/2 tsp baking powder
- 1/4 tsp salt
- 90g 1/2 cup Palm Shortening I use Spectrum brand
- 90g 1/2 cup Organic cane sugar
- 1 tbsp Egg Replacer I use Bob's Red Mill brand
- 2 tbsp Warm water to activate egg replacer
- 2 tsp Vanilla extract
- 1/4 tsp Almond or orange extract
- 1/4 cup + 1 tsp Cold water
Icing
- 2 Cups Organic Powdered Sugar
- 2 tbsp Coconut Milk
- 1 tsp Vanilla extract
Instructions
Cookies
- Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
- In a medium bowl whisk your flour, xathan, baking powder and salt together and set aside.
- In bowl of stand mixer cream shortening and sugar together.
- In small bowl add 2 tbsp of warm water to 1 tbsp of egg replacer. Stir and let sit one minute to thicken.
- Add egg replacer, vanilla and orange (or almond) extract to sugar/shortening mixture. Mix 1-2 minutes until combined.
- Add dry ingredients to wet ingredients and mix to form a crumb like mixture.
- Remove bowl from stand mixer, add 1/4 cup of cold water, and begin forming the dough by hand.
- The additional tsp of cold water is optional. I always need it, but the message is this, keep mixing the dough by hand. Your hands will naturally soften the shortening. You should not need more than an additional tsp of cold water.
- Divide dough into 4 balls.
- Place one cookie dough ball in between 2 pieces of parchment paper and flatten it with a rolling pin 1/4 inch thick.
- Cut shapes and place on cookie sheet 3 across 4 down.
- Bake for 11 minutes.
- Remove from oven and let cool 10 minutes on cookie sheet. Transfer to wire rack.
- When cookies are completely cooled add your favorite icing.
- Once icing is dry, serve and enjoy!
Icing
- Line 2 cookie sheets with parchment paper.
- In small bowl (big enough to dip cookies) add coconut milk and vanilla to powdered sugar and stir until smooth without clumps.
- Dip cookies and place on cookie sheet to dry.
- Rotate cookies after a few minutes to assist drying.
- Once icing is dry, serve and enjoy!
How many eggs instead of egg replacer?
You will need one egg.
Can you substitute the egg replacer with an actual egg? I’ve never used egg replacer.
Yes you can use 1 egg.
Can you substitute coconut oil for the palm oil?
I haven’t tried it, but please let me know if you do. I am so sorry for the delay in my reply. I did not see this message.
New to the gluten free diet- My husband has been diagnosed with celiac’s. These look amazing!
Thank you! Are you a member of my Stay Gluten Free Community on Facebook. This will be a great resource for you.
AMAZING! I used Earth Balance in place of palm oil and they were the most tasty, softest sugar cookies! They held their shape and did not fall apart. This recipe is a keeper! Thank you!
I’m so happy you loved them! Thank you for your feedback.
Can I use almond milk in replace of the 1/3 cup water??
You can try it. Almond milk tends to have a distinct flavor so keep that in mind. Keep me posted. I usually bake with coconut milk original beverage (red box in a carton). It never alters the flavor. I hope it works out.