Happy Valentine’s Day! I had intended on getting this post out yesterday, but 3 snow days in a row put a cramp in my style! Actually, we got a ton of stuff done, including making these GF Valentine’s Day cookies. Of course, you can use the recipe for any holiday, or just make plain sugar cookies.
I knew that I wanted to make some fun sugar cookies but I also wanted to experiment with the gluten free flours. I did a google search and found what looked to be a good recipe at the Minimalist Baker (and by the way, she has a great looking pancake recipe too!) but I didn’t have all of the flours she used. So I hopped on over to the Gluten Free Goddess, since I know she uses the flours that I have on hand, and used her flour combo for her chocolate chip cookie recipe. 1 cup sorgham flour, 3/4 cup potato starch, 1/2 c. almond flour (which I substituted millet flour because I didn’t have almond, but I think almond would probably be better!), and 1/2 tsp xanthan gum.
I hopped back over to the GF sugar cookie recipe at Minimalist Baker and used the flour combo above (doubled) as a substitute for her flour in the cookie recipe, and made my own recipe with hers as a guide. I made a few substitutions to reduce sugar (used less sugar and substituted in some agave) and I used almond milk rather than regular milk.
You can find the whole list of ingredients in the recipe box below.
Gluten Free Sugar Cookies
Make your gluten free flour mix (or use an all purpose gluten free flour.) I used 3 c of sorgham flour, 2 1/4 c of potato starch, and 2 cup of almond flour and 1.5 tsp xanthan gum. ( I made a double batch so that I could store another mix for later.
Step 2:Cream the butter, sugar, agave, egg, and vanilla in a large mixing bowl.
Step 3: Alternate between adding the milk and the flour mix slowly and blend until it is a good stiff dough. Make sure to scrape the sides if necessary.
Step 4: chill the dough for 3 hours or overnight.
Step 5: Preheat oven to 375
Step 6: Two choices. For traditional sugar cookies, drop by the spoonful onto the greased sheets and bake for 7-10 minutes.
OR if you are making a holiday cookie, spread some gluten free flour on a bakers mat or on your counter and press out, using your hands. Place the dough in the center and flatten the dough down with your hands. You may need to wet your hands or use some extra flour to keep it from sticking. You can try to roll it out with a pin, but it is really sticky, so this was counter productive! So, press it down to about 1/4-1/2 inch and use your cookie cutter. I had to be very careful and slow in removing the dough. I finally figured out it was best to tear the excess dough off while the cookie cutter was still in place.
Step 7: Place on the sheet and bake for about 7-10 minutes and immediately cool on a rack.
You can see how some of the thinner ones were a little more difficult to keep the shape, so I started making them a bit thicker.
Step 8: Frost.
Easy frosting – milk, a little butter, a tsp or so of vanilla, and powdered sugar. Put about 1/3 c milk, butter and vanilla and then add and add and add the confectioners sugar, stirring all the while, until you have the right consistency. It is probably 2 cups of sugar, depending on how much milk you put in. Or use a store bought frosting! 🙂 Add food coloring.
And, if you doubled the flour, you can put away half of the flour for another time!
- 1/2 cup (1 stick) butter, softened
- 3/4 c. sugar
- 1/4 c. agave
- 1 egg
- 1 tsp vanilla extract
- 3 cups GF flour mix (or sub an all purpose GF flour and add 1/4 tsp xanthan gum if it is not in the mix)
- 1/3 cup almond milk
- Combine your butter, sugars or sugar substitutes (I combined sugar and agave to reduce the overall sugar content, and the agave helps bind the flour), and vanilla in a large mixing bowl.
- Cream these ingredients.
- Pour in about 1/3 of the milk and slowly alternate adding the milk and the flour. Be sure to scrape down sides. You’ll want to mix until it is a thick dough.
- Cover and refrigerate for a minimum of three hours.
- Once chilled, preheat oven to 375.
- Here you have an option. If you don’t want any special shape, drop the dough by the spoonful onto a greased sheet and bake 7-10 minutes.
- If you want to make a shape for a holiday, sprinkle a bakers mat or your counter with some GF flour. See additional notes in post.
- Immediately transfer to a cooling rack. Cool.
- Frost if you’d like.
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