Finally a perfectly delicious soft gluten free sugar cookie that tastes just like the real thing!
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.
- 1 stick unsalted butter, softened (I used organic)
- 2/3 cups pure cane sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 1/2 cups gluten free flour blend (I used Bob’s 1 to 1)
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar (do not leave this out!)
- 1/4 teaspoon sea salt
Preheat oven to 350 degrees.
Lightly brush a cookie sheet with butter, or use a silat liner or parchment paper.
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.
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.
Refrigerate the dough for 45 minutes until cold.
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.
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.
See my CATALOG OF WELL TESTED RECIPES HERE:
Make 20 – 3 1/2″ cookies.