Why You’ll Love this Gluten Free Sugar Cookies Recipe
Why will you love this gluten-free sugar cookie recipe? First off, it’s incredibly simple! You don’t need to be a baking expert to whip these up.
The blend of almond and vanilla extracts creates a delightful flavor that makes every bite irresistible. Plus, the cookies are soft with just the right amount of crispness on the edges.
I love that they’re not overly sweet, allowing the almond essence to shine through. They’re perfect for any occasion, whether it’s a holiday gathering or just a cozy evening at home.
Best of all, they’re gluten-free, so everyone can enjoy them without worry! You’ll find yourself making these cookies again and again. Trust me, they’ll become a favorite!
Ingredients of Gluten Free Sugar Cookies
When it comes to baking gluten-free treats, these almond-infused sugar cookies are a game changer. They’re not just for people avoiding gluten; they’re for anyone who loves a good cookie. Think about it—soft, buttery goodness combined with a hint of almond and vanilla. Who could resist?
The ingredient list is straightforward, so you won’t need to hunt down any fancy stuff. Let’s explore what you’ll need to create these delicious cookies that might just become your new go-to.
Ingredients:
- 2 cups gluten-free flour (like Better Batter or another suitable substitute)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg, lightly beaten
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
Now, before you rush off to gather your ingredients, let’s chat a bit about them. It’s crucial to use a gluten-free flour blend that you trust. Some blends work better than others, and the texture of your cookies can vary considerably depending on this choice.
If you’re not a fan of almond extract, feel free to swap it out for something else—like lemon or orange zest for a different twist. The butter should be softened, not melted, to guarantee your cookies have that perfect texture.
And don’t forget to have fun with it! Baking is as much about enjoying the process as it’s about the final product. So, if you spill a little sugar or get flour on your shirt, just laugh it off. Remember, messy kitchens make the best stories.
How to Make Gluten Free Sugar Cookies
Making almond-infused gluten-free sugar cookies is a delightful journey that begins long before you pop them into the oven. First, gather your ingredients: 2 cups of gluten-free flour, 1/4 teaspoon salt, 1/2 teaspoon baking powder, 1/2 cup of softened unsalted butter, 1 cup sugar, 1 large egg (lightly beaten), 2 tablespoons milk, and those oh-so-important extracts—1/2 teaspoon of pure vanilla and 1/4 teaspoon of almond extract. Got everything? Great! Let’s get started.
Begin by whisking together the gluten-free flour, salt, and baking powder in a medium bowl. This step is like a warm-up before a big game; it gets the ingredients ready for their big moment in the mixer.
Next, in your electric mixer, cream together the softened butter and sugar until it’s light and fluffy. How fluffy, you ask? Imagine a cloud. Yes, like the ones you see in cartoons, just floating and carefree.
Once that’s done, carefully add your dry flour mixture to the mixer, and mix until all the ingredients are nicely incorporated. With the mixer running, it’s time to add in the beaten egg, milk, vanilla, and almond extract. This is where the magic happens—just think of all those delicious flavors coming together.
Now, here comes the part that requires a bit of patience. Transfer your dough to a lightly floured work surface and divide it into two equal halves. Shape each half into a disc, wrap them in plastic wrap, and pop them in the fridge for at least one hour. This chilling helps your cookies hold their shape when baking.
While you wait, maybe catch up on your favorite show or contemplate the meaning of life—like why socks disappear in the laundry.
Once the hour has passed, preheat your oven to 350°F and line those baking sheets with parchment paper. Roll out your chilled dough to about 1/8-inch thickness, cut into shapes, and transfer them to the baking sheets, leaving an inch of space between each cookie. If you have leftover dough, don’t be shy—roll it out again and cut more cookies.
Bake them for about 10 minutes, until they’re lightly golden. Remember, we’re not going for brown here; we want a gentle golden hue, like a warm sunset.
Once they’re out of the oven, let them cool completely on wire racks. And there you have it—your very own batch of delightful almond-infused gluten-free sugar cookies, ready to be enjoyed. Just try not to eat them all in one sitting.
Gluten Free Sugar Cookies Substitutions & Variations
Though traditional recipes have their charm, experimenting with gluten-free sugar cookies can lead to delightful surprises.
I love swapping out the gluten-free flour for almond flour for a nuttier texture, or even a blend of coconut flour for a tropical twist. If you’re looking to enhance the flavor, try adding lemon zest or a dash of cinnamon.
For those who prefer a richer taste, substituting coconut oil for butter works wonders. You can also switch the milk for almond milk, and if you’re feeling adventurous, fold in some chocolate chips or dried fruits for added sweetness.
Each variation opens up a new world of flavor, making these cookies exciting every time I bake them!
What to Serve with Gluten Free Sugar Cookies
While gluten-free sugar cookies are delightful on their own, pairing them with the right accompaniments can elevate the experience even further.
I love serving them alongside a warm cup of tea or coffee; the warmth enhances the cookie’s sweetness.
Another favorite is a scoop of vanilla ice cream; the contrast in textures is simply irresistible.
For a fruity twist, I often add a side of fresh berries or a fruit compote, which complements the almond flavor beautifully.
If I’m feeling fancy, I’ll drizzle a bit of chocolate sauce on top.
Finally, a light dusting of powdered sugar not only adds visual appeal but also a touch of sweetness that rounds out the flavors perfectly.
Enjoy!
Additional Tips & Notes
To guarantee your gluten-free sugar cookies turn out perfectly every time, I recommend measuring your ingredients accurately and using a kitchen scale if possible. It really makes a difference!
Don’t skip chilling the dough—this step firms it up, making it easier to handle and cut into shapes. If you find the dough too sticky, sprinkle a little extra gluten-free flour when rolling it out.
For added flavor, consider experimenting with different extracts or citrus zests. Keep an eye on your cookies while baking; every oven is different, and a minute can make a big difference.
Finally, let them cool completely on wire racks for the best texture before indulging. Enjoy your baking adventure!