With yesterday being the first day of spring, that makes today the first FULL day of Spring! Yeah! What better way to celebrate than with cookies? I don’t know what you did with your time yesterday, but I made these huge, delicious, phenomenal (yes, they are that good) cookies for my family yesterday. I have tried a gluten-free sugar cookie in the past, but wasn’t happy with the results (which is why you haven’t seen it here). But these…wow…you won’t be disappointed.
My son stared at these cookies all day, asking when he could try them. My daughter’s face lit up when she walked in the door & saw that we were having a special treat to celebrate the first day of spring. My husband, after seeing them on the counter waiting to be eaten, actually asked if I’d made them. He quickly answered himself with “duh, of course you did!”. His next question was…are they regular or gluten-free? I just told him that he was going to have to wait to see if I’d eat one or not!
Well, these cookies were a hit. They were a little bit of work, but SO worth it! The dough worked fantastically. I rolled it between 2 sheets of waxed paper without any problems. No extra flour was required to roll them out. I didn’t roll them super thin, since I wanted to insert a stick into them. They would have handled just fine if I had wanted to dip them in sugar before baking too, but I went for the icing route instead (which I’d never done before, but will again!!). These cookies were flavourful with a really great texture. To me, they were just like the rolled sugar cookies I used to me. DELICIOUS!
- 1/3 cup margarine
- 1/3 cup shortening
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 Tbsp milk
- 1 cup rice flour
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 1 tsp unflavoured gelatin
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp xanthan gum
- Preheat oven to 375 degrees F and line baking sheets with parchment paper.
- In a large bowl, beat margarine and shortening until creamy. Add egg, vanilla & milk. Mix until combined.
- In a separate large mixing bowl, combine rice flour, tapioca starch, potato starch, unflavoured gelatin, baking powder, salt & xanthan gum. Whisk to combine.
- Add dry ingredients to creamed mixture. Stir until combined.
- Wrap in plastic wrap & refrigerate for 2-3 hours.
- Divide the dough in half and chill the unused portion of the dough until needed.
- Roll half the dough at a time, between 2 sheets of waxed paper, to 1/4″ to 1/2″ thick. Cut into desired shapes and place on prepared cookie sheets. (If the dough becomes sticky, return to the fridge to chill again.)
- Bake in preheated oven for 7-8 minutes (for 2 1/2 inch cookies; less for smaller ones, more for larger ones) or until the edges are first and bottoms are very lightly browned. Cool on a wire rack.
NOTE: To make the flowers on sticks, I inserted a skewer into the dough after it was on the cookie sheet. Make sure it goes over 1/2 way up the cookie, for added support. I let the cookies cool on the baking pan, so they would firm up before transferring them.
Sugar Cookie Icing
This icing was really fantastic to work with. I had never attempted anything like this before, but the icing hardened nicely, and stayed glossy & smooth. I applied it to the cookies using the back of a spoon. If you thin it out a little bit more, you can even paint it on your cookies. The icing is sweet, but since the cookies are not very sweet, that was alright with us.
- 1 cup powdered sugar (confectioners sugar)
- 2 tsp milk
- 2 tsp light corn syrup
- 1/4 tsp vanilla or almond extract (vanilla will make your white icing slightly tan coloured, unless you have the clear vanilla extract)
- Stir the powdered sugar and the milk until smooth.
- Beat in corn syrup and vanilla until icing is smooth and glossy.
- If it’s too thick, add more corn syrup.
- Diving icing into separate bowls and stir in food colouring as desired (I used gel colouring).
- You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.
Source: “Incredible Edible Gluten-Free Food for Kids” by Sheri L. Sanderson