GLUTEN-FREE CITRUS SUGAR COOKIES
Provided by Liza Jernow
Categories Cookies Bake Wheat/Gluten-Free Grapefruit Lemon Lime
Yield Makes about 3 dozen cookies
Number Of Ingredients 23
Steps:
- Make the cookies:
- Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 325°F. Use a coffee grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder, transfer to a bowl along with the flour mix, cornstarch, and salt. Whisk a few times to combine, and set aside.
- In a separate large bowl, beat the sugar and butter together using an electric mixer. Beat in the yolks and vanilla until combined. Add the flour mixture and mix just until combined. Divide the dough in three equal parts, placing each in a medium bowl. Add one type of zest to each bowl. Mix the zest into the dough until evenly distributed. Form each dough into a disc, wrap in plastic, and refrigerate until dough has firmed up a bit, about 15 minutes. Place each piece of dough between two pieces of parchment and roll to a 8-x-6-inch rectangle. Stack the dough sheets and transfer to the refrigerator. Chill until firmed up, about 30 minutes.
- Remove the dough from the refrigerator and remove top layers of parchment. Using a sharp knife, cut the dough lengthwise and crosswise to form 1 1/4-inch squares. Arrange the dough squares 2 inches apart on two baking sheets. Chill until firm, about 15 minutes.
- Bake cookies until light golden on the edges, about 15 minutes. Let cool for 10 minutes on the baking sheet, then transfer the cookies to wire rack set over a parchment-lined baking sheet to cool completely.
- Make the glaze and finish the cookies:
- Sift the confectioners sugar into a large bowl, add the ground cloves, and whisk together to combine. Whisk in the melted butter. Place a third of the mixture into each of three separate small bowls. Whisk one type of juice into each of the separate bowls to make three varieties of citrus glazes.
- Glaze the top of each type of cookie with 1 teaspoon of glaze of the same flavor. Use the back of a spoon or a small offset spatula to spread the glaze over the top of the cookie. Repeat to glaze all of the cookies. Sprinkle the zest of the same citrus over each cookie. Let stand at room temperature until set, about 2 hours.
GLUTEN-FREE SUGAR COOKIES
Best gluten-free sugar cookie going!
Provided by SueAnne McInnis
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 2h
Yield 40
Number Of Ingredients 11
Steps:
- Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
- Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.
Nutrition Facts : Calories 87.7 calories, Carbohydrate 9.8 g, Cholesterol 23.1 mg, Fat 5.4 g, Protein 0.5 g, SaturatedFat 3.3 g, Sodium 81.8 mg, Sugar 9.7 g
GLUTEN-FREE SUGAR COOKIES
These cake-like cookies will be a welcome snack with a cold glass of milk. Feel free to use this recipe as a base and mix in dried cranberries or cherries, nuts or other extracts.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, applesauce, lemon zest and extract. Combine the potato starch, garbanzo and fava flour, tapioca flour, salt, xanthan gum and baking soda; gradually add to creamed mixture and mix well., Shape into 1-1/2-in. balls and roll in coarse sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 116mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
GLUTEN-FREE BASIC SUGAR COOKIES
My husband is gluten free, so I made my mother's famous sugar cookies recipe gluten free, and they are the best homemade gluten-free cookies we've ever made. Perfect recipe for Christmas cookies!
Provided by Angela Marie
Categories Desserts Cookies Sugar Cookies
Time 1h44m
Yield 24
Number Of Ingredients 15
Steps:
- Stir gluten-free flour, baking powder, xanthan gum, nutmeg, and salt together in a large bowl.
- Beat sugar and shortening with an electric mixer in a large bowl until smooth. Add beaten eggs, milk, and vanilla extract; beat until light and airy, about 2 minutes. Add gluten-free flour mixture in small batches and stir until dough is just combined.
- Pat dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Dust rolling pin and cookie cutters with confectioners' sugar. Roll out dough to 1/2-inch thickness; cut cookies and place 2 inches apart onto the baking sheets.
- Whisk egg yolk with food coloring and water in a small bowl. Decorate cookies with mixture using a child's paintbrush. Sprinkle sugar sprinkles on top.
- Bake in the the preheated oven until edges are golden, 8 to 12 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 5.6 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 76.3 mg, Sugar 10.3 g
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