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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

GF/DF soft sugar cookies Recipe

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This recipe for GF/DF soft sugar cookies is from The Berner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. sugar
1 c. butter substitute (Earth Balance used), softened
2 large eggs
2 tbsp. water, milk or milk substitute
2 ½ - 3 tsp. buttery vanilla extract (or plain vanilla extract)
¾ - 1 tsp. almond extract
½ tsp. salt
1 tsp. xanthan gum (omit if your all-purpose flour has it)
4 c. gluten-free all-purpose flour, plus more for rolling/dusting (I use Bob's Red Mill 1for 1 baking all purpose flour)
Directions:
Directions:
1) In a large bowl, cream the sugar and butter substitute at medium speed.

2) Add the egg, water, vanilla and almond extracts, salt, and cinnamon (if using). Blend until mixed well.

4) Add the xanthan gum (if using) and flour. Mix at a low speed until well combined.

4) Cover and refrigerate for at least 1 hour.

5) Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.

6) Roll out the dough onto a lightly floured surface, about ¼-inch thick.

7) Cut out the dough with selected cookie cutters, and place the cookies on the baking sheet. Make sure the cookies are not touching.

8) Reform and roll out the scrap dough, then continue cutting more cookies.

9) Bake for 10 to 12 minutes. Remove from the oven, and let the cookies cool for 5 minutes on the cookie sheet before removing them to a cooling rack. Cool completely before decorating.

10) Store in an airtight container for up to 5 days.
Number Of Servings:
Number Of Servings:
About 40
Preparation Time:
Preparation Time:
1.5 - 2 hrs

 

 

 

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