Soft Gluten Free Sugar Cookies
4 cups gluten free flour (I use this mix: 1 cup cornstarch, 1 cup tapioca flour, 1 cup rice flour, 1 TBSP potato flour)
3 teaspoons guar/xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 cup sour cream
Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight.
Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
I got this recipe from allrecipes.com years ago, and it became "my" sugar cookie recipe. I modified it to take it gluten free. The cookies are incredibly soft, so much so that they even take a little longer to dry out than most gluten free cookies. I hope it works well for you.
I made these cookies this morning, while the taste was wonderful, I had a lot of trouble with the cookies crumbling. I used Tom Sawyer's flour blend and omitted the xanthan gum since the flour mix already has it in. By the last cookie sheet I figured out these things: Roll out the dough to at least 1/2" thick or more and don't leave the cookies rest 5 min. on the pan, remove them promply. When I followed the directions exactly, The cookies stuck to the cookie sheet leaving half the cookie behind and they would just crumble. I have had a similar experience with chocolate chip cookies. Anyone know how to remedy the "crumbling" cookie?
Just a follow up. I made a batch of these this morning and I tried out a couple of different things and they turned out great. No more crumbling cookies! I used two eggs instead of one, rolled them out double the thickness recommended, and baked them for 10 min. on parchment paper lined cookie sheets. After taking them out of the oven I just slid the cookies on the parchment paper off onto a cooling rack to completly cool. They came off without a problem and did not crumble. They were great!! Santa is going to have some awesome cookies this year!! Happy baking everyone!