I have two foods that I will eat without end: almost anything, such as dark chocolate. You can also find out more about the following: Peanut butter sugar cookies. It’s not just any sugar cookie, but my aunt Patti’s famous soft sugar cookies. She’s always brought them to Christmas. Around November, I decided that I would fall off the food wagon with these cookies. Because I only fall off the food wagon a handful of times, it’s not a big deal. 10. It’s worth it to me. They’re still sugar cookies, after all! Come on, I mean. Live a little.
What’s so special about sugar cookies? There’s a lot of sugar, butter, and gluten in them. The latter is a big problem for many people. You can still make cookies if you get creative. Replace the gluten with another ingredient, such as a baking mix. Yes, like gluten-free baking blends. Exactly.
After experiencing such great success with my baking mix/pancake blend, I decided to try sugar cookies as my next goal. It worked perfectly! Again!
These little cookies are like pillows of Christmas goodness.
TenderSweet
Fluffy + soft
Vanilla Infused
Perfect on Their Own
Sprinkles on top of the cake.
It is not at all rough or grainy.
These guys are just a dream. This holiday season, make them for family and friends. I’ll bet you that your family and friends won’t even be able to tell these are gluten-free. Enjoy!
P.S. Stay tuned until Tuesday to see a healthier 4-ingredient Frosting Recipe, which goes perfectly with these cookies. While you wait, eat them as they are. These are seriously good.
Ingredients
- Half cup of unsalted butter (softened)
- 1 cup of granulated Sugar
- One large egg
- 1 tsp vanilla extract
- 3 cups gluten-free baking mix*
- 1/3 cup milk
Instructions
- Beat butter and sugar together in a large bowl until creamy. Add vanilla and egg, and continue mixing until everything is well combined. Scrape down the sides of the bowl as necessary.
- Then, alternately add baking mix and milk to form a thick dough. This will vary depending on the baking mix/flour blend you use (according to the original recipe). The amount I used was 3. Cover and refrigerate for at least 2-3 hours or overnight.
- Preheat oven to 375 degrees F. Roll/form dough into small balls by scooping 1 Tbsp portions of dough. Place them 2 inches apart to allow for spreading.
- Bake for 10-12 minutes or until the edges are slightly golden and they’re no longer moist. The puffiness should be quite high, but the color should not be very intense. They’ll be too dry if they aren’t.
- Use a spatula and transfer the cookies to a cooling rack. These would be great with a simple frosting made with 2 cups of powdered sugar, 1 Tbsp butter melted, and 1-2 Tbsp milk. Or my Macadamia Coconut Frosting. Cover and store in an airtight container. Freeze for longer-term storage. The original recipe makes between 36 and 42 cookies.