Kristi found this fantastic recipe on Bob’s Red Mill website, contributed by Carol Fenster, Ph.D. (you can currently see the original here).
Sugar Cookies
1/4 cup Butter
2 Tb Honey
1/2 cup Sugar
1-1/2 tsp Vanilla
1-3/4 cups Gluten Free All Purpose Baking Flour
3/4 tsp Xanthan Gum
1/2 tsp Sea Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Grated Lemon Peel (we omit this in ours)
1 Tb Water, if using electric mixer
1 large egg white
extra cinnamon and sugar1. In food processor, blend butter (room temperature, not melted), honey, sugar and vanilla until smooth. Add flour, xanthan gum, salt, baking powder, baking soda, egg white and lemon peel, blending until mixture forms large ball. If using electric mixer, blend ingredients, then add water if needed, 1 tablespoon at a time. Shape into flat disk, cover tightly and refrigerate for 1 hour.
2. Spray a large cookie sheet with nonstick vegetable spray. Preheat oven to 325 degrees F. Shape dough into 24 one-inch balls and roll in cinnamon-sugar. Place 2 inches apart on cookie sheet.
3. Bake 10-12 minutes or until edges are set. Switch position of pan(s) halfway through baking for even heat distribution. Remove from oven; cool two minutes before transferring to rack to cool. Store in airtight container. Makes 24 cookies.
Leave a Reply