You can re-roll the scraps as many times as needed to use them up – we don’t have to worry about tough cookies from over-worked gluten. I just put the mixing bowl with the dough in it into the fridge and check it after about 10 minutes, and it’s usually ready to go. If you’re using a stand mixer, you can do the whole shebang in there, using the paddle attachment and your specific mixer’s speed recommendation for cookie dough.ĭepending on your choice of gluten-free flour and how soft your butter was, the dough may be firm enough to roll out immediately, or you may need to refrigerate it for a few minutes to firm it up. You’ll just use that to cream the butter and sugar in a large bowl, add the eggs, and then mix in the dry ingredients by hand using a spoon or spatula. I mix the dough using my Kitchen Aid mixer, but you can also make them with a handheld electric mixer. If you forget to take them out of the fridge in advance, you can soften the butter on low power in the microwave (keep an eye on it to make sure it doesn’t melt), and place your eggs, in their shells, into a bowl of hot tap water and leave them to warm up in there while you prepare the rest of the ingredients. You’ll get the best results if your butter and eggs are at room temperature. Trust me, it’s science, y’all – it works and you won’t taste it.Įgg – Use a large (size 7) egg for this recipe. Having acidic dough to prevent spreading is a tip I found in one of my favourite baking books – Bakewise by Shirley Corriher. Lemon Juice – The lemon juice doesn’t give the cookies a lemon flavour, it’s solely there to make the dough slightly more acidic, which helps stop the cookies from spreading too much. You could also add a splash of almond extract (or any other flavoured extract or oil, for that matter) for extra flavour. I like to use a combination of both, because I’m extra like that, but using just one or the other will do the trick. Vanilla – For the tastiest cookies, use a good quality vanilla extract or vanilla bean paste. But if you don’t have caster sugar then you can use regular granulated sugar. If you use unsalted, add a pinch of salt to the butter when you beat it.Ĭaster Sugar – I use caster/superfine sugar in these cookies because it gives a smoother dough and therefore a smoother textured cookie.
#Lemon square using sugr cookie mix base and coconut free
If you’re using a packaged gluten free flour blend and it contains a gum ingredient (usually xanthan or guar gum), then you should omit the xanthan gum from this recipe.īutter – You can use either salted or unsalted butter.
Xanthan Gum – Xanthan gum helps bind the cookies and stop them from being crumbly. Keep in mind that different gluten free flour blends can yield very different results, so if you use a different flour blend, the texture of your cookies will be different to mine.īaking Powder – Make sure you check that your baking powder is gluten free. This recipe was created and tested using my homemade gluten-free baking flour blend which contains tapioca starch, potato starch and brown rice flour. Gluten Free Flour – The flour you choose can make or (literally) break gluten free sugar cookies, so it’s important to use a good quality gluten-free flour blend, either homemade or packaged. While these cut-out cookies are pretty straightforward and easy to make, I’m going to include some extra info and tips to make cookie-life easier.īut if you’re a confident cookie-maker and you just want to scoot on down to the recipe and get these cookies in your face ASAP, then please feel free to do that. If those qualities are the ones you look for in gluten-free sugar cookies – then you’ve come to the right place! Are the perfect gluten free vanilla cookie base for other treats like cheesecakes and chocolate truffles.Hold their shape, with almost no spreading (thanks to a surprising ingredient!).Are sturdy enough to decorate – no crumbly broken cookies here!.Smooth flat surface for easy decorating with royal icing or fondant.Crunchy edges, with slightly softer centres.Super buttery and vanilla-y flavour (is that a thing? I’m calling it a thing).Now, “perfect” is a very subjective thing, but here is what I love most about this cookie recipe: In my pursuit of The Best Gluten-Free Sugar Cookies, I made at least 8 variations on this recipe, tweaking different things to get it perfect. When it comes to gluten-free baking, a gluten free vanilla cookie is a great recipe to have up your sleeve.
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