I have been trying quite a few gluten free recipes lately with mixed success, until today. My granddaughter’s college roommate has Celiac Disease and I wanted to be able to send her sugar cookies when I send them to my granddaughter. I have made a couple of different gluten free cookies to send her, like oatmeal cookies and meringues, but never a decorated sugar cookie.
I tried several brands of gluten free flour but none of the resultant cookies tasted like a cookie I would want to eat.
Namaste flour acted just like all purpose flour in this recipe. My husband couldn’t tell the difference between the gluten free sugar cookie and the regular sugar cookie.
I hope you will try this recipe and please let me know if you like it!
- 1 Cup butter, slightly softened*
- 1 1/2 Cups (315 grams) granulated sugar
- 3 large eggs (152 - 158 grams)
- 1 tsp lemon extract**
- 2 tsp vanilla
- 4 1/4 Cups (522 grams) Namaste Gluten Free flour ***
- Mix butter and granulated sugar until thoroughly blended. You don’t need to “cream” your butter and sugar. The more you mix your dough at each stage the more your cookies will spread while being baked. Add eggs and extracts. Mix well. Add flour, mix until just combined. Do not over mix your dough. Separate the dough into 2 or 3 balls, flatten and wrap in plastic wrap. Refrigerate for 3 hours or overnight. The dough can also be frozen at this point. Defrost it in the refrigerator. The dough will keep for a few days in the refrigerator and several months in the freezer if well wrapped.
- Take one piece of dough out and let it sit on the counter for a few minutes. The dough will be very hard, but it softens quickly. Working with one section of dough at a time, roll the dough on a floured surface, to about 1/4″ thickness, and cut into desired shapes. Less is more when it comes to flouring your pastry cloth. The more flour you incorporate into the rolled dough, the tougher your cookies will be.
- Bake at 350 degrees for 10-12 minutes, until the cookies are slightly brown on the bottom. All ovens are different so keep an eye on your cookies the first time you make them to determine the best time for your oven.
- *Make sure you don’t over soften your butter. You should be able to make a dent with your finger when pressed but not so soft that your finger will go right into the butter.
- **You may substitute any other flavoring you prefer for the lemon but don’t eliminate the vanilla. Be aware of nut allergies if you choose to use almond extract.
- ***This dough is stickier than some recipes. I roll my cookies out on a pastry cloth with flour so this recipe allows for some added flour from the rolling process. If you do not use flour to roll your cookies you may add an additional 1/4 cup of flour to the recipe.