Gluten Free Cookies

Gluten Free Cookies - Gluten free recipes, Gluten free snacks, Paleo cookies, Sugar free cookies, Flourless cookies, Gluten free christmas baking. Best Gluten Free Cookies also with or for Chocolate Chip, Christmas, Easy, Peanut Butter, Healthy, Oatmeal, Coconut Flour, Vegan, Glutenfree, Snickerdoodle, No Bake. #glutenfreecookies #glutenfreecookiesrecipe #paleocookies #glutenfreesnacks

Gluten Free Cookies - Gluten free recipes, Gluten free snacks, Paleo cookies, Sugar free cookies, Flourless cookies, Gluten free christmas baking. Best Gluten Free Cookies also with or for Chocolate Chip, Christmas, Easy, Peanut Butter, Healthy, Oatmeal, Coconut Flour, Vegan, Glutenfree, Snickerdoodle, No Bake. #glutenfreecookies #glutenfreecookiesrecipe #paleocookies #glutenfreesnacks

Easy, no-chill Gluten Free Soft Frosted Sugar Cookies are a must-make this holiday season. Gift them, leave them on a plate for family, or hoard these gluten free sugar cookies for yourself.

Rëcipe Adapted from: @Whattheforkfoodblog.com

INGREDIENTS;

  • For the Cookies:
  • 1 C granulated sugar
  • 1 Tbsp vanilla extract
  • 1 C shortening (I use Nutiva shortening)
  • 1 large eggs, cold
  • 3 C Bob's Red Mill 1-to-1 gluten free all-purpose flour, plus more for rolling out the dough
  • 1 tsp fine sea salt
  • For the Frosting:
  • 3 C powdered sugar
  • 1 tsp vanilla extract
  • 1/2 C vegan butter
  • 1/2 C vegetable shortening
  • 2 Tbsp unsweetened coconut milk
  • food coloring, optional
  • gluten free sprinkles

INSTRUCTIONS;
To make the Cookies:

  1. Preheat oven to 350 degrees and line baking sheets with silicon mats or parchment paper.
  2. In the bowl of a stand mixer, cream together the shortening and sugar until light and creamy, about 1-2 minutes. Mix in the egg and the vanilla extract.
  3. Add the flour and salt and mix on low speed until completely incorporated. The dough should be slightly firm but still pliable - not sticky, and not too stiff.
  4. Turn half of the the dough out onto floured parchment paper. Cover with plastic wrap and roll out until it's about 1/4 inch thick. Use desired cookie cutters to cut into shapes. Repeat with the remaining dough. Dough scraps can be re-rolled.
  5. Transfer the cookies (carefully) to the prepared baking pans and bake 8-10 minutes (mine were done in 9 but it will depend on the size of your cookie cutters and thickness of your dough). Cool cookies on the baking sheet for a few minutes before cooling completely on a wire rack.
  6. Get The Full Iňstructions in Hëre >> @Whattheforkfoodblog.com

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