These rolled sugar cookies are a little more time consuming than other sugar cookies, and utilize different custom blended gluten-free flours, but the results are amazing! These cookies will stay fresh for 4-5 weeks if sealed, and are fabulous when flow-icing is applied!
A few special notes regarding these cookies:
- Do not under-bake these cookies. The raw cookie dough tastes terrible due to the different “bean” flours in the GF flour, but the baked cookies taste wonderful!
- Do not skimp on flavoring. Use the best you can find. I use flavorings/emulsions from www.LorAnnOils.com.
- The Bob’s Red Mill products can be found at high-end grocery stores, on www.Amazon.com , or at www.bobsredmill.com. I utilize the All-Purpose Gluten-Free flour (it has the red label), NOT the Cup-for-Cup flour which contains Rice flours.
- Xanthan Gum is a must. This is what helps to bind the cookies together (since there is no Gluten). A little bit goes a long way. The bag lasts a long time in the freezer.
- The best place to purchase coconut oil is Costco. This brand has a nice consistency and does not taste overly like coconut.
- This cookie dough must chill in the refrigerator before rolling and cutting, otherwise it is much too goopy/soft due to the difference in flours being used.
- Chill the raw cookies after rolling/cutting and before baking. This helps keep the cookies from spreading while baking. I place cut cookies on parchment paper (in the same layout they will bake), and stack layers upon layers or parchment paper/cookies on one cookie sheet in the refrigerator.
- I prefer to use my favorite flow icing recipe for my rolled sugar cookies.
- When measuring the Almond flour and Coconut flour, pack it into the cup the same as you would measure brown sugar. The best method is to weigh ingredients.