GLUTEN-FREE SUGAR COOKIES
These sugar cookies are the chewiest you will find, and they're gluten free to boot! Rather than subbing all-purpose flour with a gluten-free blend, we used instant pudding mix (and rice and coconut flours) to give these cookies their gooey texture. You can even swap out vanilla for your own favorite pudding flavor, such as chocolate or caramel. The dough is equally ideal for making large rolled cookies or cutouts, as instructed below.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 12 rolled cookies or 33 (2-inch) round cutouts
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. With an electric mixer on high speed, beat the butter and sugar until very light and fluffy (it will be almost white), about 5 minutes. Reduce the speed to medium, add the egg and beat until fully incorporated, about 1 minute. Reduce the speed to low and slowly add in the pudding mix, rice flour, coconut flour, baking powder, baking soda and salt. Beat until the dough comes together, 1 to 2 minutes.
- For rolled cookies: Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to 12 hours.
- Line a baking sheet with parchment. Pinch off 12 small pieces of dough and roll each one into a ball. Roll each ball in colored sanding sugar, cocoa powder or confectioners' sugar to coat, if using. Place 2 inches apart on the prepared baking sheet and refrigerate until firm, about 30 minutes.
- Bake the cookies until the cookies are slightly cracked on top and lightly golden brown on the bottom, 18 to 20 minutes. Let sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
- For cutout cookies: Divide the dough in half and form into 2 disks. Wrap each in plastic wrap and refrigerate until firm, about 1 hour and up to 12 hours. Place each disk between two pieces of parchment and roll to 1/8-inch thick. Refrigerate until firm, about 30 minutes. Line a baking sheet with parchment. Cut out cookies into desired shapes with cookie cutters. Place 2 inches apart, on the prepared baking sheet and refrigerate until firm, about 30 minutes.
- Bake until the cookies are set and lightly golden brown on the bottom, 8 to 9 minutes. Let sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
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Simpal Raj
[email protected]These cookies are a great way to use up leftover egg whites.
Buhle Buhl
[email protected]I would definitely recommend these cookies to anyone, whether they have a gluten sensitivity or not.
Rizbi Rayan
[email protected]These cookies are a bit time-consuming to make, but they're worth it. They're so delicious and they're perfect for any occasion.
Angel Salvador Valette Paris Jr
[email protected]I've made these cookies several times now and they're always a hit. They're so easy to make and they always turn out perfectly.
Richard Davis
[email protected]These cookies are a great option for people with gluten sensitivities. They're also delicious, so everyone can enjoy them.
Ja'Nasia Dixon
[email protected]Overall, I thought these cookies were pretty good. They were easy to make and they tasted good. I would definitely make them again.
Asad Arain
[email protected]These cookies were a bit bland. I think I'll try adding some vanilla extract or almond extract next time.
Shia Islam
[email protected]I had some trouble getting the dough to the right consistency. It was a bit too dry at first, so I added some more butter. Then it was too wet, so I added some more flour. Eventually I got it right, but it took some trial and error.
Diego Lopex
[email protected]These cookies were a bit too sweet for my taste, but my kids loved them. I think I'll try reducing the amount of sugar next time.
Chris Hurd
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved them, even the people who don't have gluten sensitivities. I'll definitely be making them again for future parties.
Bibek Bk
[email protected]These are the best gluten-free sugar cookies I've ever had! They're so soft and chewy, and they have a wonderful flavor. I can't believe they're gluten-free.
Md Tasrian
[email protected]I was pleasantly surprised by how well these cookies turned out. I've tried other gluten-free cookie recipes before, but they were always dry and crumbly. These cookies, however, were soft and chewy, with a perfect amount of sweetness. I'll definitel
Yana_ K
[email protected]These cookies are a game-changer! As someone with a gluten intolerance, I've struggled to find delicious and easy-to-make cookies. But these gluten-free sugar cookies are fantastic. They have a perfect balance of sweetness and crunch, and they're so