Gluten-free baking has proven itself to be quite a challenge for me. Its difficulty reared its ugly head when I attempted to make some shaped sugar cookies last week. I tried two times and both times the cookies spread, losing their original shapes. I am determined to master a gluten-free cutout cookie, but for now I am satisfied that I can bake a gluten-free cookie that tastes great and doesn’t crumble. I did end up with two batches of the most chewy, delicious sugar cookies I’ve ever tasted! So I want to share my yummy experiment you you!
Gluten-Free Sugar Cookies
1/2 cup Earth Balance dairy/soy-free butter spread
1/2 cup sugar
1/2 cup packed brown sugar
Replacer for 1 egg, beaten
1/8 flax milk
2 tbsp. canola oil
1/4 tsp. vanilla extract
1-1/2 cups Pamela’s all-purpose flour
1/4 tsp. salt
1. Beat butter and sugars in a large bowl until crumbly. Add egg, milk, oil, and vanilla. Add flour and salt and mix well.
2. Divide dough in half (if you can). I prefer to grab handfuls of dough at a time, roll it into a ball, and then roll it on my surface. On a lightly floured surface, roll a portion of the dough to about 1/4 inch in thickness. In my experiment, I used a variety of cookie cutters, but since these will spread, it’s best to just use a floured 3-in. round cutter like a pumpkin. Get creative . Place cookie cutouts an inch apart on a cookie sheet lined with parchment paper (otherwise, they may stick even on a greased sheet).
3. Bake at 350 degrees for 7 minutes or until set. Cool for 5 minutes before digging in!