Grain Free Sugar Cookies Two Ways
I have 2 recipes for you today, just in time for Christmas! Seriously, can I have another week?! Does anyone else feel that way? So much to do, so little time! This month has probably been the best holiday season for my family yet. With my son officially an elementary schooler, the holidays are that much more exciting. All the parties, play dates, Santa visits... And a 2 year old that is obsessed with Santa... Exhausting but the most wonderful time of the year for sure!
I love to make cookies with my kids the week before Christmas, or earlier, but not too much earlier because then people start eating them! When I tell my kids we have to save them for Christmas and Santa they suddenly lose all temptation at the thought of Santa going without cookies! We usually make a few kinds, this year we made 2 batches of cut-outs, 2 batches of sugar drop, 2 batches chocolate chip. They are great to have in the freezer to pull out for a party or last minute play dates. These cookies freeze well. I like to make the cut-outs, freeze them, then pull them out on Christmas Eve for the kids to decorate. Christmas Eve decorating has become a tradition for my kids. If you choose to decorate then freeze, lay the decorated cookie sheet on a cookie sheet to freeze then bag them up once the icing is solid.
I am a sugar cookie kinda girl. I'll take vanilla cake with vanilla frosting over chocolate any day. Same goes for my cookies. I love a chewy pure butter and sugar cookie. The "Drop Sugar Cookies" are super easy to whip up, roll balls and bake and they come out thin and chewy. The "Cut-Out Sugar Cookies" are the rolled out kind with cookie cutters. The dough is easy to work with once chilled but be sure to flour your parchment paper before rolling out. The dough is a little sticky. They come out tender and a little chewy with slightly crisp edges. The cut-out sugar cookies also make a great crispy/thick chocolate chip cookie, just roll balls and flatten the balls.
Cut-OutSugar Cookies
Prep time: 2 hrs 15 mins (includes chill time)
Cook time: 10-12 mins
Yield: 16-20 cookies
Cook time: 10-12 mins
Yield: 16-20 cookies
Ingredients:
1 cup Otto's cassava flour
1 tbsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
1 stick butter, softened to room temp
1 cup organic cane sugar
1 egg
2 tsp vanilla extract
Directions:
Mix the top 4 dry ingredients together in a medium bowl and set aside.
In large mixing bowl, combine softened butter and cane sugar and mix with a hand mixer on low until creamed and combined.
Add egg and vanilla. Hand mix to combine.
Mix in the dry ingredients about 1/4 cup at a time, hand mixing to form a dough. Form a ball. Refrigerate ball for 2 hours, until dough is hardened.
Preheat oven to 350F and take out cookie sheets or baking trays lined with parchment paper.
Take out 2 pieces of parchment paper to roll cookies between. Lay one out and sprinkle cassava flour on it. Work in batches. Take about 1/4 of the dough out of the fridge, leaving the rest to stay cold. Place the dough on the floured paper. Place a piece of parchment on top and roll flat with a rolling pin. Cut out shapes with cookie cutters. Transfer shapes onto cookie sheet, leaving space in between. Place cookies in preheated oven for 10-14 mins, until edges are slightly golden.
Allow to cool on baking sheet 3 mins then transfer to a cooling rack to fully cool before decorating. If they aren't properly cooled they crumble.
Once cookies are completely cooled, ice and decorate.
Drop Sugar Cookies
Prep time: 15 mins
Cook time: 12-14 mins
Yield: about 16 cookies
Ingredients:
1/2 cup + 2 tbsp Otto's cassava flour
2 tbsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
1 stick butter, softened
1 cup organic cane sugar
1 egg
2 tsp vanilla extract
Directions:
Preheat oven to 350F and take out cookie sheets or baking trays lined with parchment paper.
Mix the top 4 dry ingredients together in a medium bowl and set aside.
In large mixing bowl, combine softened butter and cane sugar and mix with a hand mixer on low until creamed and combined.
Add egg and vanilla. Hand mix to combine.
Mix in the dry ingredients about 1/4 cup at a time, hand mixing to form a dough. Form a wet ball.
Scoop 1 tbsp sized balls, roll with hands to form balls and lay on cookie sheet, leaving space to spread.
Place trays in preheated oven for 12-14 mins, until center is cooked and edges are slightly golden. For a crispy cookie, leave in a little longer.
Allow to cool on baking sheet 3 mins then transfer to a cooling rack to fully cool before serving. If they aren't properly cooled they crumble.
These are some beautiful looking sugar cookies! I've been searching for a nut-free sugar cookie this year and I've been loving the Otto's Cassava flour! :) Can you share your icing recipe? :)
ReplyDeleteHi Amy, I used a royal icing made with egg white and powdered sugar. 8 tbsp salted butter :)
DeleteAlso, did you use salted or unsalted butter (8 tbsps?)
ReplyDeleteThank you so much for the reply, Alanna! Getting ready to make them now! Will report back! :) Merry Christmas!
ReplyDeleteYum!! :)
ReplyDelete"BEST cookies EVER!!!" exclaimed my son after making/eating these! :D I must agree! We've made many grain-free/gluten-free sugar cookies, but this recipe is hands down the BEST tasting (LOVE that it's nut free!!!), the easiest to make and now our go-to holiday cookie! Thank you so much, Alanna for sharing this recipe! We made the cut-out cookies and they looked and tasted just like the real deal, if not BETTER! We'll likely be making them again for Valentine's Day. ;) I'm so happy now I ordered your Holiday e-book! I'm a little late in the game, but can't wait to try all the delicious looking recipes for next year! Thank you!
ReplyDeleteYour blog is very good and informative. The quality of your blog is very nice.
ReplyDeleteThanks for sharing it with us.
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