At our house almost everyone prefers a chewy textured cookie to a crispy one. When baking gluten free texture is the second key element next to taste. In the past my experience with cookie baking has yielded relatively dry and crumbly cookies that fall apart once you pick them up. I have finally perfected the ultimate gluten free sugar cookie recipe for thin and chewy cookies. The added time saving bonus on these is that the dough is formed into balls then lightly pressed on to the parchment papered cookie sheets, so there is no need to chill the dough or hassle with rolling them out.
2 3/4 cups Nearly Normal flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
2 sticks softened unsalted butter
1 1/2 cups white sugar
1 teaspoon GF vanilla extract
3 to 4 tablespoons buttermilk
(or a bit of milk with a few drops of vinegar added)
Sprinkles or colored sugar, for decorating
Pre heat the oven to 375 degrees and line a couple of cookie sheets with non-stick parchment paper. In a small bowl,stir together flour, salt, baking soda, and baking powder. Set aside.
Assemble all the small helpers and micromanage the measuring and do damage control as best you can.
Too many cooks in the kitchen is a daunting thing first thing in the morning, so make sure to drink at least two cups of coffee prior to making these with 4 kids. Trust me!
Combine butter and sugar until light and fluffy. Incorporate the egg and vanilla extract and beat on high until smooth and creamy. Add in dry ingredients in small batches,
stirring by hand. When dough is soft and in a play-doh consistency it is ready.
Roll rounded teaspoons of dough into balls and place on lined cookie sheet
with plenty of space between each cookie because they spread quite a bit. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie.
Sprinkle with raw sugar or colored sprinkles.
Bake for 8 to 10 minutes or until slightly golden. DO NOT over bake. Let stand for 2 minutes before removing to cool on a rack. Distract small, impatient and anxious children from the cooling cookies to prevent swiping.
We used natural vegetable dye sugars from Whole Foods and some funky Hanukkah sprinkles that I found at Marshall's. (no red dye in the white and blue variety) Obviously you can make these as simple or as fancy as you want. My kids ate these so fast it hardly seemed worth it to take time to decorate them beyond sprinkles.
Our cookie baking was time well spent. Enjoy!
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