Gluten Free “Soft” Sugar Cookies
Here is the “real” cookie monster. This is my son who absolutely LOVES to make sugar cookies. I think he just loves rolling them out and using the cookie cutters but he’s a good helper.
These cookies are amazing and you can NOT tell the difference. They are a little time consuming but well worth it. Another good tip is to have the dough rolled up in plastic wrap and you can freeze it until you need it then if you want round cookies just slice them while they are cold and it super easy instead of using cookie cutters. This makes a HUGE batch so you could freeze half of it.
Here we go!
Cream butter and sugar together till creamy. Add salt, vanilla, and eggs. Cream that all together till combined then add sour cream.
Next, add the baking soda, baking powder and xanthan gum (every gluten free house should have this on hand).
Now here comes your flours. You don’t need a bunch of different flours if you don’t want you can add in a bit of miscellanious flours like coconut flour, almond flour (if using cookie cutters might not be the best). Here is my basic mixture and I will give you substitute measurements later.
I use only 3 basic flours in 80% off my baking believe it or not. Brown rice flour, Tapioca flour, and Potato Starch .
1 3/4c. Sugar
1/2 tsp. Salt
1c. Sour Cream
1tsp. Baking Soda
2tsp. Baking Powder
2c. Brown Rice Flour
1 1/2c. Tapioca Flour
1 1/2c. Potato Starch
You can always mix this up by adding some different flours. You could sub coconut flour or sorghum flour by decreasing the brown rice flour to 1 1/2c. and adding 1/2c. of another flour. It’s not rocket science but it takes some experimenting. If your not up for that just follow the basic directions.
Now, you have your dough and you can do 2 things. You can add it all to a huge roll of plastic wrap and cover it up by rolling it into a tube while in the plastic wrap and then refrigerating it or freezing it, depending. Or you can leave it in the bowl and put it in the refrigerator for about 2 hrs to firm up.
Once out of fridge you can lightly flour your surface with tapioca or potato starch and roll out your dough and do whatever shaped cookies you like.
Using a bench scraper will help get your cookies off the counter and onto your baking pan.
Bake at 350 degrees for 10-12 minutes depending on how large or thick you make your cookies. Let cool 5 minutes then transfer to cooling rack. Once completely cool you can frost with your favorite icing.
I will post picture to this post once I make then again but just wanted to get some gluten free stuff up for you all to try.