- 3 cups FlourI used Bob's Red Mill All-Purpose 1-to-1 Flour
- 1 cup Powdered sugar
- 1 cup Sugar
- 2 tsp Baking powder
- 1 tsp Cream of Tartar
- 2 each Large eggs
- 1 tsp Vanilla Extract
- 1 cup, softened ButterI used Smart Balance spread
- 1 cup OilAny salad oil will work
- 2 cups Almond Meal
Have You Tried the Best Gluten-Free Sugar Cookies Yet?
Yesterday was Saturday, and my daughter asked me if I had a recipe for gluten-free sugar cookies. I have made GF chocolate chip cookies before, and we all thoughroughly enjoyed them. Now it was time for a new challenge: find a great sugar cookie recipe and adapt it to be gluten-free.
So how old this cookie recipe really is? Does anyone know?
I came across a little book that I bought at some church sale many moons ago. It that had been sitting on my bookshelf forever, and I never cooked anything from it. There was a recipe for the Best in the West Sugar Cookies that promised the sugar cookies to be “melt-in-your-mouth”. I don’t know how old this recipe was; the book was published back in 1996. My suspicion is that it is a really old one, but I cannot be sure. The little book is chockfull of great recipes!
As usual, I had to make some adjustments, and here is what I did.
I didn’t have enough butter on hand so I used Smart Balance spread instead. The original recipe called for 4 cups plus 4 having tablespoons flour. I used 3 cups of Bob’s Red Mill GF All-Purpose 1-to-1 flour and 2 cups Almond Meal flour by the same brand. I also used baking powder instead of baking soda. There were so many sugar cookies from that batch of dough – 50 good size cookies! Not only I shared them with our extended family, but I supplies my kid with her school lunch snacks for the whole week (probably some her friends, too). So try and bake these super easy and delicious cookies! They are the best gluten-free sugar cookies I have made so far! If you enjoy fruity desserts, I suggest you make a vintage Cherry Pudding that I made not long ago!
Note: The book recommends baking regular sugar cookies at 375F for 8-10 minutes so I tried that setting first. My cookies were very pale and looked undercooked. So then I over-baked one tray of cookies… Long story short, I ended up baking them at 380F for 11 minutes. I suggest you start out with 375F and 8 minutes to see if it works for you and your oven.
Line cookie sheet with parchment paper. Scoop cookie dough with small cookie scoop out onto prepared cookie sheet. Bake at 375F for 8-10 minutes. Let baked cookies rest on sheet tray for about 5 minutes before transferring them to cooling tray (They harden enough during that 5-minute rest break to be transferred with no accidents).
Note: Make your life easier and prepare TWO cookie sheets. Rotate cookie sheets to make the baking process go faster.
Do you have your personal favorite gluten-free sugar cookie recipe? How do you make yours? Please share in the comments!