Butter Cookies – Gluten free, Refined sugar free

ChristmasCookiePlate

Due to popular request, I’m posting this recipe for butter cookies that I gave out for Christmas. I promise this is not solely a cookie blog! I do have a more balanced repertoire in mind.

I made two versions—one lemon sandwiches with a lemon curd filling recipe that I found online and cinnamon cut out cookies.

*Update: The lemon curd recipe stands up better as a cookie sandwich filling if you add 1 tsp of unflavored gelatin to the lemon juice prior to the cooking phase.

lemonButterCookies

You can easily modify the flavor to suit yourself. I see chai butter cookies in my future. :-)

Butter Cookies - Gluten free, Refined sugar free
 
Prep time
Cook time
Total time
 
Basic butter cookie recipe with optional flavor additions
Author:
Recipe type: Baking
Serves: 42
Ingredients
  • 1 cup Coconut Sugar
  • 1 cup Butter, softened
  • 2 Egg Yolks
  • 1½ tsps Gluten-free Vanilla
  • 2¼ cups Gluten-free Flour Blend (see suggestions below)
  • ¼ tsp salt
Instructions
  1. Cream sugar and butter in large bowl. Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour blend and salt; beat as low speed until well mixed. Cover; refrigerate 1 hour or until firm.
  2. Preheat oven to 350°F. Roll out dough on surface sprinkled lightly with gluten-free flour, one-half at a time (keeping remaining dough refrigerated), to ¼-inch thickness. Cut with 2½-inch cookie cutter. Place 1 inch apart onto parchment lined cookie sheets.
  3. Bake 8-12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to cooling rack. Cool completely.
  4. Yield: 42 cookies (2.5" cookie cutter)
Notes
I tried two different gluten-free all purpose flour mixes. Bob's Red Mill turned out sticky and difficult to roll out. Glutino Gluten Free Pantry was my preference. The dough was easy to roll out and the cookies came out delicate and crisp. Neither of these mixes is organic certified but the Glutino's is non-GMO certified. For lightly scented lemon cookies, add 2 tbsps lemon zest to the flour before mixing in. For cinnamon cookies, add 1 tbsp ground cinnamon.
Nutrition Information
Serving size: 1 Calories: 100.8 Fat: 4.4 Saturated fat: 2.7 Unsaturated fat: .7 Trans fat: 0 Carbohydrates: 14.5 Sugar: 4.6 Sodium: 87.8 Protein: .6 Cholesterol: 21.4

 

This entry was posted in Baking, Desserts, Recipes and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: