This recipe is super yummy and I just forgot how much I loved these until we made a simple batch last night. It was easy, fast, and the dough did not require any refrigeration at all. I found a sugar cookie recipe years ago that I have been tweaking every so slightly over time. I wouldn’t say I am a pro baker, or anything close to that. Afterall, it is a science with balancing out all the ingredients, liquids etc. I probably wouldn’t begin to know the first things about creating a recipe from scratch to bake. However this original recipe I found was a good starting base and I have changed a few things to our liking.
Originally it called for Tapioca Flour, and to me it smells and tastes a little metallicy. I don’t know if our bag of flour has gone bad…but even in Chebe’s brand of pizza crusts that are made with 100% tapioca flour, take on this same taste and smell. So instead of Tapioca I used Potato Starch. I didnt have a scale to weigh the differences, but they both feel very similar in texture and weight so I decided to swap it. The recipe also calls for 1 cup of shortening. Iv’e used butter and shortening before without a noticeable difference. I use organic spectrum shortening (if I ever have to, not something I like to use often), and it is organic pressed palm oil. No hydrogenated anything in it. So IF you have to cook with shortening, that is what I recommend. You can find it in the gluten free or health food section, and it is in a small tub.
I changed a few other things as well and it all comes out as a yummy fluffy cookie with a tad bit of chew to hold it together.
The frosting is a whole other story. I wont be posting a frosting recipe today because I don’t like the one we used. In fact I really enjoyed these cookies with no frosting because they were plenty sweet and delicious. When you do frost your cookies, make sure that they are cooled completely before doing so.
The reason I am on a sugar cookie kick is because my sweet mother in law emailed me the other day about her loft house gf sugar cookie find. After she sent me the recipe, I was surprised to see how different it was than mine. It involved sour cream, an all purpose flour blend and some other things. Now I am starting to wonder if I should start playing around with my recipe and tweaking it again. I definitely want to test hers out and see how the sour cream and other variables affect the cookie. The only thing that is bothersome about testing out gf recipes all the time is that the flours are so expensive and if something doesnt turn out, its a waste of money. I am putting the search for the perfect sugar cookie on my list of to do, but for now this one below is good enough for us!
- 1 cup super fine white rice flour (or sweet rice flour)
- ½ cup potato starch (not potato flour)
- 1 cup cornstarch
- 2 teaspoons baking powder
- 2 teaspoons xanthan gum
- 1 teaspoon salt (or ½ if you prefer a bit less salt)
- 1 cup sugar
- 1 cup organic spectrum shortening (or substitute 1 cup soft room temp butter)
- 1 egg
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- extra potato starch for rolling out dough
- Preheat oven to 350 degrees. Pull out 1-2 cookie sheets wrapped in foil or parchment.
- In small bowl, whisk together flours, baking powder, xanthan gum, and salt. Set aside.
- In kitchen aid mixer bowl, cream sugar and shortening. Beat in the egg and vanilla. Add the dry ingredients a little at a time until combined. The dough will be soft.
- On a bread board sprinkled with potato starch, take half the dough with your hands and flatten it and roll it out to ¼ inch thickness. Using plastic wrap over the dough while using a rolling pin will help with sticking.
- Cut cookies in desired shapes and place on cookie sheet.
- You can re-roll the scraps and make more cookies until the dough is gone.
- Bake for exactly 13 minutes.
- Remove the pan immediately from the oven and let cookies cool on pan, then remove to wire rack.
Remember all ovens are different, so you may have to adjust the cooking time between 12-14 minutes. I found that in my old oven 12 minutes was perfect, but in our current oven 13 minutes is better.
Let me know how yours turn out and if you have any awesome frosting recipes!Pin It