I was in the mood for some sugar cookies, but I didn’t have all of my normal sugar cookie ingredients. I decided to wing it and started throwing things together. The result was a light, thin cookie that had a crisp exterior and chewy interior.
The cookies were a big hit, and they disappeared very quickly. Unfortunately, I forgot to write down all the substitutions that I made, so I was then tasked with trying to recreate the cookie. This recipe is pretty close to the original recipe that I pieced together.
Munchkin wanted to try these with a little frosting, so I made a simple powdered sugar, water, and vanilla extract frosting. She was excited to have the special sweet treat.
Gluten Free Sugar Cookie Recipe
Ingredients:
- 1 C brown rice flour
- 1/4 C tapioca starch
- 1/2 C potato starch
- 1/2 C almond flour
- 1/2 tsp guar gum
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 C butter
- 1/2 C vanilla yogurt (or plain yogurt with a splash of pure vanilla extract)
- 1 C sugar
- 1 Tbsp ground flaxseed
- 2 Tbsp warm water
Directions:
- Combine ground flaxseed and warm water in small bowl.
- Mix together brown rice flour, tapioca starch, potato starch, almond flour, baking soda, baking powder, and xanthan gum.
- In separate bowl, cream together butter and sugar. Once combined beat in yogurt.
- Add in flaxseed mixture.
- Slowly add in the flour mixture until thoroughly mixed. This will be a soft, slightly sticky dough.
- Drop by heaping tablespoonfuls on parchment-lined cookie sheet about 2 inches apart.
- Bake for 8-10 minutes at 350 degrees F for a softer cookie. For a more crisp cookie, bake for 12-14 minutes. Edges will be golden brown. Do not over bake!
- Allow to cool slightly on cookie sheet. Move to cooling rack to cool completely.
Ingredients
- 1 C brown rice flour
- 1/4 C tapioca starch
- 1/2 C potato starch
- 1/2 C almond flour
- 1/2 tsp guar gum
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 C butter
- 1/2 C vanilla yogurt (or plain yogurt with a splash of pure vanilla extract)
- 1 C sugar
- 1 Tbsp ground flaxseed
- 2 Tbsp warm water
Instructions
- Combine ground flaxseed and warm water in small bowl.
- Mix together brown rice flour, tapioca starch, potato starch, almond flour, baking soda, baking powder, and xanthan gum.
- In separate bowl, cream together butter and sugar. Once combined beat in yogurt.
- Add in flaxseed mixture.
- Slowly add in the flour mixture until thoroughly mixed. This will be a soft, slightly sticky dough.
- Drop by heaping tablespoonfuls on parchment-lined cookie sheet about 2 inches apart.
- Bake for 8-10 minutes at 350 degrees F for a softer cookie. For a more crisp cookie, bake for 12-14 minutes. Edges will be golden brown. Do not over bake!
- Allow to cool slightly on cookie sheet. Move to cooling rack to cool completely.
