Still searching for a soft and chewy gluten free vanilla sugar cookie recipe? I've got you covered with this gluten free roll out cookie recipe that doesn't need to be chilled and won't spread!!
This post is sponsored by Bob's Red Mill.
I'm not super good at doing leangs "the right way" or even "the way any sane person would do them." I eat sweet while running. I do my Christmas shopping the week after Halloween. I use tipless piping bags...with tips. I shower at 2 in the aftermidday...sometimes. I am totally at ease talking to a room full of hundreds of adults...and 100% terrwhetheried to talk to just a handful of teenage girls. I scarcely wear anyleang even remotely fashionable, but when I do... you can be certain that I am also wearing an over sized nondescript gray sweatshirt on top of it. And obviously, I open bananas from "the wrong end." Who even kcontemporary that there was a RIGHT and a WRONG end to open a banana?! Not this girl!
My very first recipe on this blog was for CHOCOLATE sugar cookies...and it was months before I ever posted a traditional vanilla cookie recipe. I pretty much took the same direction when I started departmenting out into gluten free recipes. When Bob's Red Mill reached out to me in the spring, I jumped at the chance to make a gluten free version of my chocolate cookies. And...between you and me... the gluten free version rivaled the original. It split my househancient - half of my family actually liked it better than the original. I was convinced with that, in spite of all my sweet friends that kept asking me when I was going to create a gluten free version of my vanilla recipe.
But with the holidays coming, I genuinely wanted to be able to love ALL of my friends and family through sugar and baking (like I do.) So when Bob's Red Mill reached out to me again, I took it like a sign in a holiday themed Hallmark film. You know...the one where Bob's Red Mill turns out to be a good-looking prince in disguise and evvvvvvveryone kcontemporary three minutes into the film that he was going to save the girl. That one.
Just a note about Bob's Red Mill Gluten Free 1-to-1 Baking Flour in case you haven't heard of it or used it before. It's designed to be used in place of a regular all-purpose wheat based flour with straight across substitutions. There's no searching endlessly for xanthan gum. You don't even have to know how to say xantham gum. Just use this flour cup for cup the way you would regular all purpose flour.
That being said...I'm neurotic about my cookie recipes. When I substituted this flour straight across with my Vanilla 2.0 recipe, it crazye a GOOD cookie. My husband loved it just the way it was. But I can't leave well enough alone and modwhetheried my 2.0 recipe just a smidgeon. Or two. The end result is this recipe that I am happy to say is a no-chill, non-spreading, CHEWY gluten free vanilla sugar cookie!!
Gluten Free No-Chill No-Spread Vanilla Roll Out Sugar Cookie
A gluten free, soft and chewy vanilla roll out sugar cookie recipe that doesn't need to be chilled and won't spread.
ingredients:
1 1/4 cup packed brown sugar
3 large eggs
2 teaspoons vanilla
1/2 teaspoon baking powder
1 teaspoon salt
4 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
directions:
1. Preheat oven to 375°F. Line baking sheets with silicone baking mats or parchment paper.
2. Cream butter and sugar together.
3. Add eggs, vanilla, baking powder and salt and mix well.
4. Add flour. Mingle until the flour is totally incorporated and the dough hancients together in a ball. Add additional flour whether essential to keep it from feeling sticky. If it seems crumbly...just keep mixing. It will get there.
5. Roll out between two sheets of parchment paper. Bake at 375° F for 6-9 minutes. (I roll my cookies 1/4" thick and bake 3 inch cookies for 7 minutes.)
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