Prep 10 mins
Cook 12 mins
I came up with this brilliant idea to make cookies for all of our neighbors, family, and friends. I had four gluten free recipes, three from another gluten free blog and one from a gluten free cookbook. Two pounds of butter, four eggs, six cups of gluten free flour,eight hours, and one screaming baby later, I was completely ready to give up. The recipes were not working out the way I had envisioned! A couple of them tasted terrible, the other two either rose up too high or not at all. I went to bed thinking that cookies were just not going to happen this Christmas. But when I awoke the next morning, I realized that I could not give up. The world needs cookies! Heck, it's Christmas. Santa needs cookies! I recalled a childhood memory with my Great Grandma Dorothy, watching her make delicious sugar cookies, and how special it made me feel when I ate them. My kids, friends, and family deserved to feel that too. There are few things in this world that can make you feel more special than a gift of homemade cookies. I had to press on. When I started in the morning I didn't have much of a plan, but before I knew it I had mistakenly combined two of the recipes into one. Either by some divine miracle, complete dumb luck, or unknown brilliant skill, the dough turned out to be a nice consistency. The cookies followed and turned out amazing as well. I churned out batch after batch of little miracle sugar cookies. Some of them I smothered in chocolate and walnuts while the others were treated to double level jam filled bliss. Christmas was saved and my loved ones would not have to endure the depravity of a cookie-less holiday season. I had conquered and created a magnificent treat that is as delicious as it is gluten free. These can be enjoyed anytime of the year!
- 236.59 ml sweet rice flour
- 118.29 ml tapioca flour
- 295.73 ml cornstarch
- 28.39 ml potato starch (plus extra 1/8 cup for rolling this out)
- 4.92 ml baking powder
- 12.32 ml xanthan gum (can be skipped if needed)
- 4.92 ml salt
- 236.59 ml granulated sugar
- 236.59 ml unsalted butter (room temperature)
- 1 medium egg
- 7.39 ml vanilla
- 2.46 ml butter flavoring
- 1.23 ml almond extract
- 236.59 ml powdered sugar
- 118.29 ml jam (I like seedless raspberry and apricot)
- *Set oven to 350°F.
- 1) Sift together white rice flour, tapioca flour, cornstarch, potato starch, baking powder, xanthan gum and salt in small bowl and set aside.
- 2) Cream butter and sugar on med-high in mixer with whip.
- 3) Add vanilla, almond extract, butter flavoring and egg then mix for 30 seconds on medium.
- 4) Carefully add in dry mixture on low speed and mix until just combined.
- 5) Dust counter with more potato starch and pull dough out into a ball on there, roll out until 1/8" thick (can be a bit thicker).
- 6) Cut out circles with a round cutter, then cut out half of those with a smaller cookie cutter to form an "O".
- 7) Slide a spatula under them to transfer to ungreased cookie sheets. Take scraps a cut-outs, roll again (will not get tough).
- 8) Bake for about 11-12 minutes, do not let these brown. Cool completely on wire rack, dust "O" shapes with powdered sugar while still warm.
- 9) Spread 1 tsp of jam/jelly on circles, carefully press the dusted "O" on top.
- *Can use any shape cut out, hearts would be perfect for Valentine's Day.
These are delicious! The only change I made was to skip the xanthan gum since I'm intolerant. The cookies did have a tendency to fall apart (probably due to not using the gum), but otherwise they are very tasty. Love the buttery flavor combined with the vanilla, almond extract and raspberry jam. I made hearts, stars and circles. The hearts and circles seemed to hold together well, but the star shape was too delicate for these cookies.