Friday, December 21, 2007

Gluten-Free Sugar Cookies

I love me some good sugar cookies.

I don't love me some yelling at sugar cookie dough to Roll Out Already.

Luckily, I've figured out the "trick" to getting dough to behave (more on that in the instructions).

I will say... these are delicious cookies. And with all the brown rice flour, they hold up well and have some significant healthy fiber.

You know, for a cookie.


For a disgusting amount (about six dozen) of sugar cookies you'll need:

1 1/2 cups (three sticks) unsalted butter at room temperature
1 cup sugar
1 egg
1 tablespoon vanilla extract*
1/2 teaspoon salt
1 1/2 teapoons xantham gum
4 cups gluten-free flour

In a large bowl, cream butter and sugar together for two minutes. Incorporate the egg, then vanilla. Add the salt and xantham gum and slowly add in the flour.

(I really hope you have a standing mixer. Or you're gonna get some incredible biceps from this dough.)

Divide dough into thirds. Place portion of dough on plastic wrap paper and flatten into discs. Refrigerate overnight or until you're ready to make some cookies.

Remove one disk of dough from the fridge and let rest on the counter for 10 minutes. Unwrap dough and place between two sheets of parchment paper. Roll dough out with a rolling pin, rotating, rotating, rotating, flipping, flipping, flipping and rotating some more until dough is about 1/4 inch thick.

Place rolled out dough, still between the sheets of parchment paper, in the refrigerator for 20 minutes.

Preheat over to 375. Remove top layer of parchment paper and cut cookies into desired shapes. Place cookies on a lined cookie sheet and put them back in the refrigerator for 15 minutes.

(Dude, I know. Freaking sugar cookies.)

Remove cookies from the fridge and put them straight into the preheat oven. Bake until set and edges just begin to turn golden, 8 to 12 minutes.

(I think my oven's broken, this batch was thin and took 14 minutes.)

Let cookies cool on the cookie sheet for a few minutes (or indefinitely) and move them to a cooling rack.

(Please note: cooling racks are great but not a necessity in life. Same with cookie cutters. All the cookies I cut are circles because I don't have space for the clutter.)

Once the cookies are cooled, they are ready to be iced and decorated!

Now, usually I just whip up at fresh lemon juice and powdered sugar icing to drizzle on the cookies. No measuring, just squeeze every last drop out of a lemon (or ten) and whisk in powdered sugar until you get a consistency you like. It's COOKIES. Not rocket science.

Or, you can whip this up (which seems to be the new favorite of the house)...

2 teaspoons of melted butter, slightly cooled
2 tablespoons of milk (or half and half)
1 teaspoon of vanilla extract
2 cups powdered sugar (more or less, depending on what you like).

In a bowl, mix the wet ingredients. Whisk in powdered sugar until you achieve the desired consistency. Drizzle cookies with icing and sprinkle with colored sugar to you heart's content and your fingers are covered in artificial dyes.

Store leftover cookies (haha, that's funny) in an airtight container at room temperature.

*I purchase all my spices at Penzey's. They actually put the ingredients on the label so if it contains gluten as an anti-caking agent it will be listed. I also live and breathe and swear by their double-strength vanilla extract. It's oh, so good.

2 comments:

Crockpot Lady said...

ok. So if I make these for valentine's day and DO have little heart shaped cookie cutters, after I make the shapes, I then put them in the fridge for a bit?

can I use Pamela's instead of your super cool flour mix?

can I bake them in the crockpot? ;-)

Anonymous said...

These are truly amazing!! The dough tastes funky, a little tough and granular, but the final product rocks! Icing, yes. We have got our Xmas sugar high going. Seems like all the fridge time is to keep things from going smushy. I shortcut time a touch.