Just in time for Hallowe’en – a sugar cookie breakthrough.
I was feeling a little adventurous today – Callum and I needed something fun to do that didn’t involve me playing with an animal, or me being an animal (animal obsessed seems to be an understatement). So I decided to try and make Hallowe’en sugar cookies –pumpkins and ghosts.
A few months ago (before I dove headfirst into the GF blogging world) I was sure that we’d never have fun and cutesy shaped cookies again. How on earth could we make GF dough into something other than a blob that was fairly tasty (sometimes I felt lucky to get the dough off my spoon and onto a baking sheet). Sure, maybe loads of shortening and white sugar and yeah, yeah, yeah would’ve made it happen. But we’re just not into those kinds of ingredients. Yes, we’re food snobs (or have you already figured that out).
Since reading and baking and testing and playing, I’ve realized I can bake pretty much anything I want GF. I just had to get my head around throwing some baked goods out and completely failing.
I found Kate’s blog (Gluten Free Gobsmacked) a few months ago and was pretty pleased to see she had a sugar cookie recipe. So today Callum and I rolled up our sleeves and had a fun little baking adventure.
Making sugar cookies with your babes is a great activity. Callum loves to mix the flours, pour ingredients in and out of bowls and cups, and he especially LOVES to make shapes with the dough. It’s play dough for grown-ups isn’t it? When Callum and I first started baking together I would give him his own bowl and his own ingredients. He was happy to mix and play while I did the real mixing. But now he’s a big boy and loves to get right into my Kitchen Aid Mixer (bless my Kitchen Aid Mixer).
So here’s Kate’s recipe with a few minor changes. She dropped her dough right onto the sheet and didn’t make shapes. I’ve added instructions for using cookie cutters.
As usual, my changes are noted with an *. One day I’ll get my super-talented sister to make me a cupcake so small that I won’t need the lame-o *.
Gluten Free Crispy, Melt-In-Your-Mouth Sugar Cookies
Recipe (makes 2 – 2 1/2 dozen cookies)
1/2 cup Earth’s Balance Vegan Butter*
2/3 cup cane sugar*
1 egg (next time I think I’ll use egg replacer just to see what happens so my vegan chicks can enjoy these too)*
1 1/2 teaspoons vanilla
1 1/3 cups gluten free flour mix * Kate has one on her site that I used (except I used brown rice flour instead of super fine rice flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
Cream together butter and sugar until light and fluffy – about 3 to 4 minutes.
Add the egg and vanilla. Beat for another minute.
Stop the mixer. Scrape down the sides of the bowl. *Combine all of the dry ingredients in a separate bowl. Mix well and add to wet ingredients.* Combine. Refrigerate for at least 30 minutes. Roll out dough on a floured surface (using more of the GF mix) and cut into shapes using flour-dusted cutters. Re-chill remaining dough (for less time if you wish) and repeat the process. I chilled the cut dough (on the tray I was using to bake them) while the babes and I went for a run (approximately 45 minutes). Handle cut cookies with care. It is GF dough after all.
Preheat the oven to 375 degrees and bake for 8-10 minutes. The cookies will spread a little bit so make sure to space them on the tray. Let the cookies cool on the tray and enjoy as soon as possible.
We found them to be a delightful post-run reward. They are crispy on the outside and chewy on the inside. Decorate them as your little heart desires. You’ll see in the pics that we decorated some and left others. Next time, if I have more time, I might try to frost them. I was just happy to get this far.
Now go! Get thee some cookie cutters and get baking. Seriously, it’s not that hard.
Print This Post