Gluten free sugar cookies that bake into the most mouth watering morsels, with crispy edges and soft and sweet insides. The flavour is way to good and you won’t be able to stop at just one. These cookies are very quick and easy to mix and also to roll out. The dough holds its shape extremely well and you only need to chill the dough for a short time after mixing.
How to make these gluten free sugar cookies.
The preparation time for these cookies is very quick and you will be amazed at how easy the dough is to handle, which can sometimes be difficult with gluten free cookie dough. There is no baking powder or baking soda in this recipe so it does not puff up and change the shape from the original cookie cutter shape.
Step 1: Make the dough
The first thing to do is prepare your baking trays and then measure out the flours in a large bowl. Next you will need to separate two egg whites and add it to a second bowl with the water, and psyllium husk. Lastly add in the butter that is at room temperature and soft but not melted.
The dough will seem quite crumbly to start with but as you knead it and work it with your hands, it will start to hold together well.
Step 2: Refrigerate the dough
Place the dough in a covered bowl in the fridge for 30 minutes. Another solution is to mix the dough up the night before baking. Upon removing the dough from the fridge it will be quite stiff and will need 15 minutes to slightly soften.
Step 3: Roll, cut and bake the dough
On parchment paper that is dusted with flour, roll the dough out to 1/4 inch thick. If you roll it out much thinner than that, it will be difficult to transfer to a cookie sheet.
Cut the dough with your cookie cutters or roll about 2 tablespoons of dough into a ball and press a cookie stamp into the centre of each ball.
Step 4: Bake and cool the gluten free sugar cookies
Bake the cookies for about 15 minutes. They will slightly darken on the edges and will be firm to the touch when they are done. Cool them for about 10 minutes before removing them from the baking tray and onto a cooling rack. Decorate the cookies as desired or leave them plain. They are also great with one half dipped in melted chocolate.
Step 5: Store the cookies
To store these gluten free sugar cookies completely cool them first. place them in an airtight container and keep them on the kitchen counter for about 7 or 8 days.
- 75 g almond flour
- 150 g sorghum flour
- 45 g brown rice flour
- 40 g tapioca starch
- 75 g icing sugar
- 45 g sugar granulated
- 90 g soft butter
- 1 tsp cold water
- 2 large egg whites about 60 g at room temperature
- 2 tsp whole psyllium husk
- Line 2 large baking sheets with parchment paper and preheat the oven to 350° F (180°C).
- In a large bowl, add the almond flour, sorghum flour, brown rice flour, tapioca starch and the sugars.
- Separate the egg whites and in a small bowl whisk together the egg whites and the water. Whisk in the psyllium husk right away to prevent it clumping.
- With a fork, mash the butter into the psyllium husk and egg white, then add this mixture into the flour and sugar. Work the wet ingredients into the flour with your hands to incorporate everything well. The mixture will seem to dry at first, but the butter will work its way into the flour and the sugars and it will easily form into a ball.
- Cut out another piece of parchment paper and liberally dust it with flour. Using a rolling pin, roll out the dough to about 1/4 inch thick, then use cookie cutters to cut out the dough. Using a spatula transfer the cookies to the parchment paper on the baking sheet.
- Bake the cookies on the middle rack of the oven for about 15 minutes or until just starting to colour on the edges. Cool on the baking sheet for 10 minutes before removing.
- Decorate the cooled cookies with your favourite icing or enjoy them plain.
- Store the cookies in an airtight container for about a week