Gluten free cookies are not as hard to make as, say, gluten free sponge cakes (ugh, sponge cakes), but it's still the case that they can take a bit of fiddling to get right. So I thought I might share my failsafe easy everyday cookie recipe for gluten free sugar cookies, which I've developed over time and tweaked until it's basically bulletproof - and, more to the point, toddler-proof! I make these cookies often and they are my go-to baked sweet treat in busy weeks like this one, because 3 year old C and I can make them and have the kitchen cleaned up afterwards in half an hour.
These sugar cookies are quite plain and, despite their name, not too sweet, with a basic cookie texture and a firm smooth surface. The dough is quick and non-fiddly to prepare, they cook in 6-7 minutes, and they are perfect for icing or decorating. They keep well in airtight storage for up to 3 weeks. What's not to like?
Gluten free sugar cookies
3/4 cup butter or margarine (I usually use margarine)
1 cup caster sugar
1 teaspoon vanilla
2 3/4 cups gluten free plain all purpose flour
1 teaspoon xanthum gum
1 teaspoon salt
1 teaspoon gluten free baking powder
Cream the butter / margarine with the sugar, eggs and vanilla. Mix the flour, salt, baking powder and xanthum gum together, then mix into the creamed butter mixture. Keep mixing until it forms a dough ball.
(You can then chill the dough for an hour but I usually can't be bothered and it still works fine if you don't.)
Roll out the dough onto a well floured board and cut out your cookies. Transfer to flat baking sheets lined with baking paper. Bake in a preheated hot oven (190-200C) for 6-7 minutes.
Makes 25-30 cookies depending on the size of your cutters. Enjoy! (We do :-)
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