Make a jar of gluten free sugar cookie mix and you can whip up a batch of fast and easy, buttery crisp gluten free cookies on short notice. A jar of this delicious mix makes a nice gift for gluten free family and friends. Just add butter, an egg, lemon extract and lemon zest, mix, shape and bake. This mix makes 4 dozen 3 1/2-inch cookies.
Prep Time: 10 minutes
Ingredients:
- 1 1/2 cups superfine brown rice flour
- 2/3 cup arrowroot starch or cornstarch
- 1/3 cup tapioca starch
- 1 1/2 cups confectioner's sugar
- 1/2 teaspoon guar gum
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Preparation:
Place all ingredients in a mixing bowl and use a large whisk to blend. Sift mixed ingredients in a gluten free flour sifter. Store in a container with a tight fitting lid or in a sealed paper or plastic bag. Label- Gluten Free Sugar Cookie Mix.
To Make Gluten Free Sugar Cookies-
You will need:
1 recipe of Gluten Free Sugar Cookie Mix (dry ingredients)
1 cup cold, cubed butter (2 sticks)
1 egg
1/2 teaspoon lemon extract
1 tablespoon freshly grated lemon peel (takes about 2 lemons)
Gluten Free Cookie Sprinkle Decorations (optional)
Preparation-
Yield- 48 cookies
To Make Gluten Free Sugar Cookies-
You will need:
1 recipe of Gluten Free Sugar Cookie Mix (dry ingredients)
1 cup cold, cubed butter (2 sticks)
1 egg
1/2 teaspoon lemon extract
1 tablespoon freshly grated lemon peel (takes about 2 lemons)
Gluten Free Cookie Sprinkle Decorations (optional)
Preparation-
- Place the dry ingredients in the bowl of a food processor fitted with a metal blade. Place the cover on the processor and pulse about 3 times.
- Add the cubed, cold butter and pulse about 10 times. The mixture will be crumbly.
- Add the egg, lemon extract and lemon peel and pulse about 5 times. The mixture will look crumbly but should form a ball when squeezed together.
- If the mixture is too dry to form a ball, add 1 tablesoon milk and pulse about 5 times.
- Scrape the dough onto a large sheet of waxed paper and squeeze the dough into a ball. Use hands to shape the ball into a long cylinder, about 2 inches in diameter.
- Wrap the sheet of waxed paper around the cookie dough "log" and refrigerate the dough for at least 1 hour or freeze the dough to use later.
- When you are ready to bake the cookies, remove from refrigerator or freezer. Slice in 1/4-inch rounds and roll each section into a ball. Place 12 balls on each prepared baking sheet. Dip a glass in fine sugar and press each ball of dough into a flat circle.
- Alternatively, cut chilled dough rolls into 1/4" slices and bake. This method makes a slightly thicker cookie.
- Optional- Sprinkle with gluten free colored sugars.
- Bake in preheated oven for 12-15 minutes, or until light golden brown around the edges.
Yield- 48 cookies
