What’s better than a sugar cookie? Maybe one with a hint of citrus. Lemon oil brightens the taste of classic holiday cookies.
Keep decorative sugar attached by brushing unbaked cookies with water before sprinkling with sugar. It’s the same principle as using an egg wash, only easier with water.
If you’ve never made gluten free roll and cut cookies before, these crispy cookies will surprise you. They’re easy to make and the recipe can be flavored and cut in endless ways to suit the occasion.
Not that cookies need an occasion.
Easy recipe for classic sugar cookies. Mix the dough and roll out before freezing to cut and bake whenever you like.
- 1.5 cups gluten free flour
- 1.5 teaspoons guar gum
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup organic shortening (or half shortening, half butter)
- 1 egg
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon organic lemon flavor
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
In a medium bowl, combine: gf flour, guar, cream of tartar, baking soda, and salt. Cut in chilled butter or shortening.
In a separate cup, combine: egg, sugar, vanilla, and lemon. Add to flour mixture and blend thoroughly. Add a teaspoon or two of water if dough is too dry.
Gather dough into a ball and refrigerate for only a few minutes until slightly chilled.
Roll dough out between layers of parchment paper. Peel top layer of parchment off and cut into shapes. Use a spatula to transfer cookies to a parchment lined cookie sheet. If dough gets too warm and sticks to paper, place in fridge (or freezer) to chill. Gather scraps of dough into a ball and re-roll to make more cookies. No gluten means no worries about overworking the dough.
Optional but nice - brush unbaked cookies with water before sprinkling with sugar.
Bake promptly or store dough frozen for later use. Bake time will vary, depending on size and thickness of dough. Small 2 inch round cookies bake for about 9 minutes.
If dough is too cold, it can be difficult to work with. If it's too warm, it'll stick to parchment paper. The fridge is your friend.
Roll cookie dough out and place on a cookie sheet before freezing for later use.This is much easier than working with a frozen hunk of cookie dough.
If a test cookie spreads too much, chill the cut-out cookies before baking.
A combination of flours usually gives the best result for baked goods. Both sorghum and rice flour blends work well.