Best Sugar Cookies
the best gluten free sugar cookies for holiday baking
BEST SUGAR COOKIES // RECIPE //
sucks ☐ / passable ☐ / great ☐ / perfect ✓
so i have a FANCY version of this whole thing up on youtube. it’s a great channel, you should check it out.
You will need:
- 1/4 cp + 2 tbsp butter-flavored coconut oil (or regular coconut oil)1
- shy 1/3 cup sugar
- 1 egg
- 2 tsp vanilla
- 3/4 cp 1-1 Bob's Red Mill Gluten Free Flour2
- 1/8 cp sweet rice flour3
- 1/8 cp tapioca flour
- half of 1/8 tsp xantham gum4
- 1/8 tsp salt
- 1/4 tsp peppermint flavor (if desired)
- small amount of food coloring if you want them to pop!
Notes on baking:
- Makes 14 cookies. Consider a double recipe if you're planning to share ;)
- Put the dry ingredients in their own bowl. Mix.
- Do not sift the tapioca flour. It will puff out into the air to an extreme extent, and does not require sifting or aeration to begin with. Rice flour also does not require sifting.5
- Put wet ingredients in their own bowl. (Note: sugar is considered a wet ingredient.) Mix.
- Add dry ingredients to the wet. (Wet ingredients should be in the larger bowl so there is room!)
- If using a decorative rolling pin, oil it well6 so the dough doesn't stick inside.
- Oil your baking tray.
- If adding a rolled design, chill dough before rolling. If cookies are not going straight into the oven, chill in the meantime. Oven should be preheated when they are placed inside so they do not melt. This keeps the design looking as crisp as possible.
- Bake 8 minutes at 325F.
you probably could use any other oil, or butter replacement you like; or real butter. it doesn’t matter to me. i’ve found that dairy replacements tend to be the most forgiving in baking.
unfortunately, with gluten free recipes, the exact flour mixture tends to be important, so if you go with a different one-to-one… it MIGHT work. but it might also SUCK.
NOT “RICE FLOUR.” sweet rice flour is totally different. you thought you hated RICE FLOUR, with its DUSTY texture…? THIS IS TOTALLY DIFFERENT! IT IS AMAZING! IF YOU DON’T HAVE SWEET RICE FLOUR, GET IT NOW!
look if you don’t have xantham gum/hate it/it doesn’t agree with you that’s ok. I didn’t used to & my baking turned out fine. a little crumbly, harder to roll out, but honestly no big deal ESPECIALLY IF you use the sweet rice flour.
if you hate sifting then don’t sift anything. but be sure to mix well or else people will get bits of salt etc in a lump and that will kind of ruin the good impression. well, ok, probably not as much as making them on an onion board and then having half the batch taste like onions no i didn’t do that why are you asking
and i mean POUR IT ON