Baking sugar cookies is a long-standing holiday tradition at our home.
Every year, the advent of the Thanksgiving and Christmas season begins with mixing up a batch of Old Fashioned Sugar Cookies, cutting dough into festive shapes, and spreading sugary frosting onto flaky autumn leaves or snow men.
Unfortunately, I never did find a gluten-free sugar cookie recipe that satisfied my craving for tradition. These Coconut Sugar Cookies are a close call, but the dough is too sticky to work with cookie cutters.
Thanks to Shoshanna’s amazing gluten-free flour mix, our family is enjoying these delectable cookies again this year.
I simply replaced the wheat flour in this favorite recipe with Shoshanna’s Gluten-free Flour Mix. The results?
Soft, slightly flaky cookies that nearly melt in your mouth.
There is no need to chill. Simply mix the ingredients, roll out the dough, and cut shapes to your heart’s content!
Recipe: Old Fashioned Sugar Cookies
Summary: A Traditional Holiday Cookie… Gluten-free style
Ingredients
3 ½ C Shoshannah’s gluten-free flour mix
1 ½ tsp cream of tartar
1 tsp additional xanthan gum
1 tsp sea salt
1 C butter, softened at room temperature (do not use oil or melted butter)
1 C sugar cane crystals
2 eggs
2 tsp pure vanilla
potato starch for kneading
Instructions
In a bowl, combine flour mixture, cream of tartar, xanthan gum, and sea salt. Set aside.
In a Bosch or mixer, cream butter and sugar cane crystals. Add eggs and vanilla and continue creaming. Slowly add dry ingredients and mix until well combined.
Work with hands until a soft ball forms (add additional flour or potato starch, as needed).
Divide dough into two balls. Dust a cookie sheet or counter surface with potato starch.
Work in enough potato starch to form a workable dough that is soft but not sticky.
Roll out dough by hand or with a rolling pin.
For round, flat cookies: pinch dough into balls and flatten gently with the palm of your hand.
For shaped cookies: cut dough into desired shapes with cookie cutters and line on baking sheet.
Bake at 350-degrees for 12 to 13 minutes, or just until set and lightly brown on the bottom.
With a metal spatula, carefully remove cookies to a cooling wrack. Cool completey before icing.
Recipe yields approximately 3 dozen shaped cookies, or 4 dozen flat, round cookies.
PS- The frosting is a simple combination of softened butter and powdered sugar cane crystals. I tinted the icing with a pinch of cocoa powder (for a soft brown) and a tiny pinch of turmeric (for orange) to add a little natural coloring.
This post was share in conjuction with the Grain Wagon Challenge.