Gluten-Free Sugar Cookies


Another wonderful recipe I learned about at the 2009 Tampa Bay Celiac Group Cookie Exchange that I just had to share with you!  If needed, make sure to use my sugar agave conversion for your everyday baking.

INGREDIENTS

2 ½-in sticks (10 oz.) unsalted butter, at room temperature
1 c sugar
pinch of salt
4 large egg yolks, at room temperature
1 tsp finely-grated lemon zest
1 tsp gluten-free vanilla
3 c Gluten-Free Pantry French Bread Flour Mix

DIRECTIONS

1. With an electric mixer, beat butter with sugar and salt until creamy. Beat in egg yolks, lemon zest, and vanilla. On low speed, beat in gluten-free flour, 1 cup a time, until just combined.

2. Refrigerate until firm, at least 30-45 minutes.

3. Preheat oven to 350 degrees. Using cookie cutters, cut dough into star and moon shapes (or other holiday shapes of your choice). Using mini-cutters, stamp out patterns in half of cookies.

4. With a metal spatula, transfer cookies to a large cookie sheet lined with parchment paper.

A holiday dessert staple, these are always a hit all year round!

Tina Turbin
www.GlutenFreeHelp.info
r.n.

From our home to yours, Miranda Jade.


About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.


6 thoughts on “Gluten-Free Sugar Cookies

  1. Mmm seriously this looks so good, very moist. I can’t wait to try this, especially with agave, which I’ve been hearing so many good things about!

  2. OMG! I made these today and they were soooo good. I love decorating sugar cookies, which makes them my ultimate favorite cookie!

  3. It’s true these are a holiday staple for Christmastime but they are really so perfect for every single holiday because you can shape and decorate them differently. Love it!

  4. I am going to give this a try with the agave instead of sugar. I have had much success in creating good-tasting sweets with this sweetener, although recently I have heard some bad press about it saying that it’s no better than sugar, but in my experience I feel much better using it. Who knows, maybe it’s mental. The kids though are definitely less hyper on agave, though. That really counts for something!

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