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Finally a perfectly delicious soft gluten free sugar cookie that tastes just like the real thing!

Gluten Free Sugar Cookies

Finally a perfectly delicious soft gluten free sugar cookie that tastes just like the real thing!

Best Blueberry Frozen Yogurt with a Sugar Cookie Crumble
My delicious Gluten Free Sugar Cookies

Enjoy these cookies with or without a sprinkling of sugar on top (see recipe.)
Or – crumble them into 1/2″ pieces and fold into ice cream or frozen yogurt right out of the machine.

Finally a perfectly delicious soft gluten free sugar cookie that tastes just like the real thing!

Ingredients

1 stick unsalted butter, softened (I used organic)

⅔ cups pure cane sugar

1 large egg 

1 large egg yolk

1 teaspoon pure vanilla extract

¼ teaspoon pure almond extract 

1  ½ cups gluten free flour blend (I used Bob’s 1 to 1)

½ teaspoon baking soda

¼ teaspoon cream of tartar (do not leave this out!) 

¼ teaspoon sea salt  

Instructions

1

Preheat oven to 350 degrees.
Lightly brush a cookie sheet with butter, or use a silat liner or parchment paper.

2

Cream butter and sugar until light and creamy, one minute. Can use a stand mixer, or by hand with a whisk, then rubber spatula.Add egg & egg yolk, vanilla and almond extracts; mix until incorporated.

3

Add remaining ingredients: gluten free flour blend, baking soda, cream of tartar and salt.
Mix slowly at first to incorporate – then mix until well blended.

4

Refrigerate the dough for 45 minutes until cold.

5

Using a 1  1/2 inch cookie scoop – and 10 rounds of dough to the cookie sheet.
Do not press down on the dough – these cookies will spread.
Cook for 8 – 10 minutes until just golden around the edges.
Remove cookies to a wire rack to cool.
Repeat with remaining dough / next 10 cookies.

6

OPTION: Add sugar (or sanding sugar) to the tops of each scooped rounds of dough before baking if enjoying / not crumbling into the ice cream.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

 

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