Gluten Free Sugar Cookies
Nutritional Info
- Servings Per Recipe: 42
- Amount Per Serving
- Calories: 58.5
- Total Fat: 2.3 g
- Cholesterol: 8.9 mg
- Sodium: 33.4 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 0.0 g
- Protein: 0.5 g
View full nutritional breakdown of Gluten Free Sugar Cookies calories by ingredient
Introduction
Gluten Free on a Shoestring...nice chewy sugar cookies. Could be good for rollout Christmas cookies. Gluten Free on a Shoestring...nice chewy sugar cookies. Could be good for rollout Christmas cookies.Number of Servings: 42
Ingredients
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1.5 cup Cup 4 Cup Gluten Free Flour
.1250 cup Cornstarch
.5 tsp Baking Soda
.25 tsp Baking Powder
1 cup Granulated Sugar
6 tbsp Butter, salted
2 tbsp Shortening, Crisco
1 large Egg, fresh, whole, raw
1 tsp Vanilla extract, imitation, alcohol
Directions
Preheat your oven to 300°F (not a typo!). Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour blend, xanthan gum, cornstarch, baking soda, baking powder, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, shortening, egg and vanilla, mixing to combine after each addition. The dough will be thick and smooth, but easy to shape and not greasy (unless you didn’t allow the shortening to cool after melting it!).
Divide the dough into 20 pieces, and roll each into a ball (about 1-inch in diameter). Press each ball of dough into a disk about 3/8-inch thick, and place fully 2-inches apart from one another on the prepared baking sheets. The cookies will spread quite a lot during baking.
Place the baking sheets in the freezer to chill until firm (about 5 minutes). Remove from the freezer, and decorate with miniature M&Ms (if using) in the shape of a Christmas tree as shown in the photos (or any other shape you like). Place the M&Ms close to one another in the design, in the desired pattern, as they will separate from one another as the cookie spreads during baking.
Place in the center of the preheated oven and bake until set in the center and just beginning to brown around the edges (about 12 minutes). Remove from the oven and allow to cool on the baking sheet for at least 10 minutes, or until stable, before transferring to a wire rack to cool completely.
Serving Size: 42 cookies
Number of Servings: 42
Recipe submitted by SparkPeople user ASTRZELE.
In a large bowl, place the flour blend, xanthan gum, cornstarch, baking soda, baking powder, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, shortening, egg and vanilla, mixing to combine after each addition. The dough will be thick and smooth, but easy to shape and not greasy (unless you didn’t allow the shortening to cool after melting it!).
Divide the dough into 20 pieces, and roll each into a ball (about 1-inch in diameter). Press each ball of dough into a disk about 3/8-inch thick, and place fully 2-inches apart from one another on the prepared baking sheets. The cookies will spread quite a lot during baking.
Place the baking sheets in the freezer to chill until firm (about 5 minutes). Remove from the freezer, and decorate with miniature M&Ms (if using) in the shape of a Christmas tree as shown in the photos (or any other shape you like). Place the M&Ms close to one another in the design, in the desired pattern, as they will separate from one another as the cookie spreads during baking.
Place in the center of the preheated oven and bake until set in the center and just beginning to brown around the edges (about 12 minutes). Remove from the oven and allow to cool on the baking sheet for at least 10 minutes, or until stable, before transferring to a wire rack to cool completely.
Serving Size: 42 cookies
Number of Servings: 42
Recipe submitted by SparkPeople user ASTRZELE.