Must Try Gluten Free Chewy Sugar Cookie Recipe
Jennifer Rae Vliet
This is one of my favorite gluten free recipes and cookies. I often make a Swerve confectioner’s sugar sweetened vanilla buttercream and put a piped rosette on top. (Tip: put a little cream cheese in your buttercream and use a double cream heavy cream as liquid to cut the sweetness).
ATK GF Chewy Sugar Cookies
8 oz of Gluten Free King Arthur Flour or Bobs Red Mill GF Flour (atk makes their own blend and I will put recipe below, it is beyond exceptional and worth the price and effort)
4 oz almond flour (3/4 cup plus 2 T)
1 t BP
1/2 t BS
1/2 t salt
1/2 t xanthan gum
8 3/4 oz (1 1/4 C) Sugar
3 oz cream cheese cut in to 8 pieces
8 T unsalted butter , melted and still warm
1 lg egg
1 T vanilla extract
(Extra sugar for rolling)
DIRECTIONS: 350-degree oven ~ 12 to 14 minutes turning sheet pan at the halfway mark.
Whisk gf flour, almond flour, bp, bs, salt, and xanthan gum together in medium blow and set aside. Place the sugar and cream cheese in a large bowl. Pour warm butter o er sugar and cream cheese and whisk to combine, small lumps are okay they will smooth out. Whisk in vanilla and egg until smooth and stir in flour mixture with a spatula until a soft dough forms. Cover and refrigerate until chilled about 30 mins.
Portion to 6 or 12 cookies, roll in sugar, two inches apart. Press down on ball of cookie dough to 1/2-inch thickness, sprinkle top with a little more sugar and once baked let cool on hot rack for 5 minutes then transfer to wire rack to further cool.
(Their GF Blend ~ 24 oz white rice flour, 7.5 oz brown rice flour, 7 oz potato starch, 3 oz tapioca starch, 3/4 oz nonfat milk powder. Combine and transfer to an airtight container and refrigerate for up to 3 months)