30 minutes min. 10 minutes @ 350 F min.
Nothing compliments a nice cup of coffee or hot cocoa like a good sugar cookie. Is it psychological? Maybe it’s just the perfect combination that we need to make our taste buds dance with joy on a cold snowy day. Either way I am not going to drive you crazy with too much chatter so let’s get cooking!
The following recipe is adapted from this one which I found on Pinterest. I swapped out a few ingredients and mine came out a bit darker but it was ok because they still had that buttery flavor, moist on the inside, slightly crunchy on the outside.
A quick note about the gluten free flour mix:
I used whatever I had in the cupboard. That ended up being mostly oat flour, about a cup of quinoa flour and then because I was still a touch short I also added a bit of coconut flour too. Use your taste buds and judgement to determine which flours to use.
Tools I recommend:
If you have a silicone spatula spoon and silicone baking mat you will cut down on things to wash and save time to boot. Especially if you are a mom/career woman/ busy, then these items will really make life a lot easier because one carries over to the other.
I used a rolling pin to flatten the cookies and a cup to make cut outs. My sons prefer things which are sweet but not sugary so I prefer not to use icing.
Why My Cookies Don’t Look White
Remember, when you cook with brown sugar and gluten free flour it can change the color a bit. Just think of it as extra nutrients!
Mine didn’t puff up much but they came out very nice, like a healthy shortbread!