Gluten-free Chewy Sugar Cookies

You don't even need a mixer to make these gluten-free chewy sugar cookies with crisp edges!

Gluten-free Chewy Sugar Cookies

  • 1 1/2 cups (210 g) all-purpose gluten free flour (I used Better Batter here)
  • 3/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 2 tablespoons (18 g) tapioca starch (arrowroot or cornstarch both work well, too) (if you used a high starch blend like Cup4Cup, just use 18 grams more of that flour in place of this extra starch)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (84 g) unsalted butter, at room temperature
  • 2 tablespoons (24 g) vegetable shortening, melted and cooled
  • 1 egg (50 g, weighed out of shell) at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • Miniature M&Ms, for decorating (optional) (gluten free in the United States)

  1. Preheat your oven to 300°F (not a typo!). Line rimmed baking sheets with unbleached parchment paper and set them aside.
  2. In a large bowl, place the flour blend, xanthan gum, starch, baking soda, baking powder, salt, and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, shortening, egg, and vanilla, and mix to combine. The dough will be thick and smooth, but easy to shape and not greasy. If it’s greasy and very soft, and you didn’t make any ingredient substitutions, it’s because the shortening wasn’t cooled. Just chill the dough briefly in the refrigerator, covered, until it’s easier to handle.
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