When it comes to gluten free baking some things convert really well! Things like slices and brownies! Of course, not everything is quite that simple or easy. And some recipes are just plain tough! Take my Gluten Free Melting Moments for example. This classic Australian biscuit came down to the difference of 4 grams of butter. Too much butter and they were a puddle in the oven, too little, a crumbly mess. So it came as no surprise that when I started trying to create the perfect Gluten Free Sugar Cookie it was a bit of a struggle. BUT! As I’ve said before, nothing is impossible and if there is a will there is a way. (and dammit but will for Gluten Free Sugar Cookies is strong!)
Naturally they took a lot of trial and error. But once nailed I found myself with what I consider to be the perfect Gluten Free sugar cookie. Minimal spreading, perfect for decorating, these cookies make the ideal gift. And even more so, make the perfect Christmas cookie! Hell, even plain, these babies are delicious and I truly struggle to stop at just one.
You Use What Now?
I can’t tell you the amount of times I see a gluten free recipe with the oddest of ingredients. Like almond meal in a melting moment! Can you say “what the!!”. Sometimes I think people automatically presume they HAVE to use strange ingredients to convert something to gluten free. When in reality it really isn’t that hard. Especially these days. Now, 7 years ago when I was first diagnosed I may have said something completely different. But in these last few years we have seen such an incredible array of gluten free products come out. And not just clever products made by people who actually understand, but these products have become main stream and easy to find. Making it even easier for us gluten free home bakers to whip up our favourite treats.
So it really comes as no surprise then that my Gluten Free Sugar Cookies are not only super tasty but easy to boot. I always try to keep the home baker in mind when I convert recipes. So I always try to use easy to find store bought gluten free flours. My favourite at the moment has to be Well and Good’s range of plain and self raising gluten free flour available from IGA. But the Orgran plain flour also works well in these! Throw in some butter, sugar and eggs and wollah! Super simple.
The Key To Perfect Gluten Free Sugar Cookies
To be honest, the key to any perfect cookie, gluten free or not, is to rest the dough in the fridge. As I’m sure you’ve read on my Gluten Free Chocolate Chip Cookie recipe, it really does make a difference. In this case though, it’s a non-negotiable! As is an accurate oven temperature. So yes, I won’t lie, these cookies do take a little bit more time than usual. But they are ohhhhh so worth it!
All you have to do is whip up a standard batch of cookies, like you would almost any other basic recipe. Then instead of popping them straight onto a tray and into the oven, you wrap your dough up in cling wrap, flatten it into a disc and pop it in the fridge for 45 minutes or the freezer for 20 minutes. Once chilled, your dough will be so much easier to deal with, and your shapes will cut out beautifully. Another quick 15-20 minutes in the fridge to harden up and your divine gluten free sugar cookies won’t spread once in the oven! It’s as easy as that.