Friday, December 21, 2012

Gluten Free Sour Cream Sugar Cookies

One of the things I have been looking for is a good sugar cookie recipe.  I like a soft cookie, and we want to cut them out and frost them for Christmas.  The problem I have had with most of the recipes I have tried is the flavor, I just don't like the after taste you get with potato starch, and the texture you get when you make a GF cookie dry enough to roll out leaves much to be desired.  I have come up finally with a cookie I am happy with!

This recipe uses gluten free oat flour.  If you don't have GF oat flour available, you can make it using GF rolled oats, simply put them in the blender until they are a fine texture.  This will have a coarser texture than store bought oat flour but will work just fine in the recipe.

I converted this recipe from this gluten recipe I found online

Sour Cream Sugar Cookies
½  cup butter

¾  cup sugar

2 egg

½  cup (4 ounces) sour cream

1 teaspoons vanilla extract

1 1/3  cup GF baking mix *See recipe

2/3 C oat flour

1/2  teaspoons baking soda


In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs one at a time.  Add sour cream and vanilla. 

Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. 

Cover and refrigerate for at least 1 hour.

Pre-heat oven to 375

To make round cookies, use a cookie scoop and place dough balls on an oiled cookie sheet, then press them flat with a damp and until ¼- ½  inch thick.

If you want cut-out cookies: line a cookie sheet with parchment paper.  Lightly spray with Pam.  Scoop balls of dough onto the sheet and press them flat with a damp and until ¼- ½  inch thick.  Make sure they are at least 1 inch apart and slightly larger than the cookie cutter you are using.  For best results use simple cookie cutters, complex shapes will be difficult to get out of the cutter and loose definition when they rise.  Spray the cookie cutters with Pam and cut out the cookies.  Leave the cutter in place and remove the excess cookie dough with a butter knife.

Bake for 7-9 minutes.  Remove from oven and leave on cookie sheet for another 3 minutes.  Cool completely and frost as desired.

They browned more than a normal sugar cookie, probably because of the extra egg and the oats, but the cookies rose well, were soft and had a good flavor.  Santa will definitely be getting these at my house this year!