Gluten-free Old Fashioned Sugar Cookies

Summary: A Traditional Holiday Cookie… Gluten-free style

Ingredients

1. 3 ½ C Shoshannah’s gluten-free flour mix
2. 1 ½ tsp cream of tartar
3. 1 tsp additional xanthan gum
4. 1 tsp sea salt
5. 1 C butter, softened at room temperature (do not use oil or melted butter)
6. 1 C sugar cane crystals
7. 2 eggs
8. 2 tsp pure vanilla
9. potato starch for kneading

Instructions

1. In a bowl, combine flour mixture, cream of tartar, xanthan gum, and sea salt. Set aside.
2. In a Bosch or mixer, cream butter and sugar cane crystals. Add eggs and vanilla and continue creaming. Slowly add dry ingredients and mix until well combined.
3. Work with hands until a soft ball forms (add additional flour or potato starch, as needed).
4. Divide dough into two balls. Dust a cookie sheet or counter surface with potato starch.
5. Work in enough potato starch to form a workable dough that is soft but not sticky.
6. Roll out dough by hand or with a rolling pin.
7. For round, flat cookies: pinch dough into balls and flatten gently with the palm of your hand.
8. For shaped cookies: cut dough into desired shapes with cookie cutters and line on baking sheet.
9. Bake at 350-degrees for 12 to 13 minutes, or just until set and lightly brown on the bottom.
10. With a metal spatula, carefully remove cookies to a cooling wrack. Cool completey before icing.
11. Recipe yields approximately 3 dozen shaped cookies, or 4 dozen flat, round cookies.

PS- The frosting is a simple combination of softened butter and powdered sugar cane crystals. I tinted the icing with a pinch of cocoa powder (for a soft brown) and a tiny pinch of turmeric (for orange) to add a little natural coloring.

My rating:5.0 stars