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!
Ingredients
- 1 Cup butter or Earth Balance for dairy free cookies, 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 ***
Instructions
- 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.
Hi there! I can’t wait to try this recipe…many of our school children have food sensitivities including gluten so this one should be a winner with them!
I was wondering if you’ve had any experience or good luck with sugar free cookies?
I haven’t tried doing a sugar free version yet. When I do I’ll post my experience on the blog.
Thank you for sharing. I’m anxious to give this a try, like you I haven’t found a gluten free recipe that I felt as tasty
I hope you like this one!! Let me know if you try it!
Hi there! Thank you for your recipe.. Your notes do not say we can sub, but my daughter has an egg sensitivity and I am curious about subbing aquafaba or gelatin egg. Any opinion on subbing one or another in?
Hi Liz! I’m sorry for the delay in responding to you. I wanted to do a little research before I answered. I have never tried either and I can’t find and good information to pass on to you. I’m sorry! If you do try it please let me know.
We use applesauce as a sub for eggs in sweet recipes. Haven’t tried this recipe yet
Have you used any other brand of gluten free flour? I can’t find the one you suggested in the grocery stores around me. Thanks!
I have tried all of the ones that my grocery store carries (Bob’s Red Mill, Krusteaz, Betty Crocker and King Arthur). All of them made the cookies taste pretty bad. I ordered Namaste from Amazon. I still want to try Cup 4 Cup because some of my cookie friends have said it is a good GF flour. My grocery store doesn’t sell it but I have heard that some stores do sell it.
I found Namaste flour at Costco today!! Almost bought some. I want to know how you made that beautiful frosting!!!!!!
I use my royal icing recipe. http://sugarcoatednanagrams.com/2015/05/09/royal-icing/ It’s all about the consistency. When I compared the cost of Namaste at Costco and Amazon they were close in price. I don’t make enough gluten free products to justify the bigger bag from Costco. I have also heard that Cup 4 Cup is a good brand but haven’t had a chance to try that one yet.
The cookies look wonderful. I have found the Namaste flour at Costco! I was wondering how you get such beautiful frosting!!