Gluten Free Sugar Cookies With Sugar Free Options
Ever crave those classic melt-in-your-mouth sugar cookies but worried about gluten? Look no further! This recipe delivers all the deliciousness of traditional sugar cookies in a delightful gluten-free version. I have created a custom flour blend that combines oat flour for its subtle nuttiness and chew, along with potato starch and tapioca starch for a light and airy texture with enough structure that xanthan gum is not needed. This recipe caters to both scooping and rolling methods, making it perfect for creating uniform circles or fun, festive cut-out shapes. The secret weapon? An extended chilling time. This ensures the dough is nice and firm, preventing excessive spreading during baking and resulting in beautifully shaped cookies that hold their edge.
Get ready to whip up a batch of these crowd-pleasing gluten-free sugar cookies! They're perfect for after-school snacks, bake sales, or simply satisfying those sweet-tooth cravings. With its easy-to-follow instructions and helpful tips, this recipe is sure to become a go-to for gluten-free bakers of all experience levels. So, grab your ingredients, preheat your oven, and get ready to bake a batch of delightful gluten-free sugar cookies!
With a custom flour blend that combines oat flour for its subtle nuttiness and chew, along with potato starch and tapioca starch for a light and airy texture creating enough structure that xanthan gum is not needed. This recipe caters to both scooping and rolling methods, making it perfect for creating uniform circles or fun, festive cut-out shapes.
- 72 grams oat flour
- 36 grams potato starch
- 12 grams tapioca starch
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup palm oil shortening (50 grams)
- 1/4 cup unsalted butter, softened (56 grams)
- 1/4 cup light brown sugar, packed (50 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 large egg (56 grams)
- 1/4 teaspoon vanilla extract (1.25 grams)
- Prepare Dry IngredientsIn a medium bowl, whisk together the gluten-free flour blend (oat flour, potato starch, tapioca starch), baking powder, baking soda, and salt. Set aside.
- Cream Fats and Sugars
In a large bowl, using an electric mixer, cream together the palm oil shortening, unsalted butter, light brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.
- Add Wet Ingredients
Beat in the egg and vanilla extract until well combined.
- Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing by hand until just combined. Be careful not to overmix the dough.
- Chill the Dough
Cover the dough with plastic wrap and chill it in the refrigerator for at least 2 hours to overnight. This extended chill time helps solidify the fats and firm up the dough, making it easier to handle and preventing excessive spreading during baking.
- Preheat Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape & Portion Cookies
Using a #30 Gauge Cookie Scoop:
Use a #30 gauge cookie scoop to portion the dough. Each scoop should weigh approximately 28 grams. Drop the scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each scoop with the bottom of a glass or your fingers to ensure even baking.
Rolling and Cutting with Cookie Cutters:
After chilling the dough, lightly flour a clean surface with gluten-free flour. Roll the dough out to a 1/4-inch thickness using a rolling pin. Use cookie cutters to cut out shapes from the dough. Place the cut-out cookies onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake
Bake for 8-10 minutes or until the edges are set and lightly golden. Allow the cookies to cool on the baking sheet for a 5-10 minutes before transferring them to a wire rack to cool completely.
Tips:
- Extended Chilling: Chilling the dough for at least 2 hours minimum but extending to overnight provides better results by ensuring the dough is thoroughly firmed up.
- Even Mixing: Ensure all ingredients are well combined but do not overmix, as this can incorporate too much air and cause too much spreading. Mix dry ingredients into the wet ingredients by hand to prevent overmixing at this stage which can create a tough cookie.
- Room Temperature Ingredients: Use room temperature butter and egg for a smoother dough.
- Storage: Store cookies in an airtight container to keep them fresh.
Sugar Free Options:
- Replace granulated sugar 1:1 with Lakanto Classic Monk Fruit Sweetener with Erythritol.
- Replace the brown sugar 1:1 with Lakanto Golden Monk Fruit Sweetener with Allulose.
This recipe and these methods should yield 12 delicious gluten-free sugar cookies that hold their shape well, whether you scoop them or roll and cut them out. Enjoy baking!