Gluten-free baking is a constant adventure for me. I love finding experimenting with new recipes or modifying old recipes to make them work as gluten free!
I was gone for two weeks at a conference in Princeton, New Jersey. I took a ridiculous amount of silly selfies to send to Dan and my mom while I was gone, and I’ll spare you the brunt of them, but I can’t resist sharing at least one:
Two weeks is a long time, though! I missed my puppies SO MUCH! Thankfully Dan took great care of them and send me about a zillion snapchats of the puppies while I was gone.
When I got back, I wanted to do something nice for Dan and I also wanted to do something nice for one of my classmates who worked hard subbing for my class when I was gone. In my book, something nice = cookies, so I set out to make some delicious gluten free sugar cookies!
While they were cooking, I made some buttercream frosting, but honestly, the cookies didn’t really need it! I frosted them anyway, but found that the frosting made them a bit too sweet for my tastes. Regardless, the cookies have the perfect texture (amazingly chewy) and have a great flavor coming from the vanilla and brown sugar. No one guessed they were gluten free!
The ingredients might look a little strange to you (yogurt?!? in cookies?!?) but I promise it turns out wonderfully!
Gluten-Free Sugar Cookies
makes about 25-30 cookies
1 3/4 cup ATK gluten-free flour blend
3/4 cup + 2 tablespoons almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum (DO NOT OMIT)
3/4 cup sugar, plus extra for rolling
1/2 cup lightly packed brown sugar
2 heaping tablespoons Greek yogurt
8 tablespoons (1/2 cup) unsalted butter, melted
1 tablespoon vanilla
Whisk together the flour, almond flour, baking powder, soda, salt, and xanthan gum, and set aside. In a medium bowl, mix together the sugars, Greek yogurt, and melted butter until mostly combined. Whisk in the egg and vanilla until smooth. Using a rubber spatula, stir in the flour mixture until well-combined and you have a soft dough. Cover the dough with plastic and refrigerate for at least 1 hour.
When ready to bake, preheat the oven to 350 degrees, Roll the dough into balls, about 1.5 – 2 tablespoons each, and roll each ball in white sugar. Place the cookies on a sheet pan lined with parchment paper or a silicon mat, and gently press each cookie to about 1/2 inch thickness. Sprinkle the tops of the cookies with a pinch more sugar and bake for 8 – 10 minutes, until the edges are just beginning to brown. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
If desired, frost with a simple vanilla buttercream. Store the cookies in an airtight container.