Perfect for snacks, when company drops in, or those midnight tea and cookie cravings (and if you’re like me, they happen more often than you want to admit!), this cookie dough can be made ahead of time, frozen, and then sliced and baked as-needed! This is also the perfect recipe if you are not gluten free but would like to keep something on hand for that special gf person who comes by (just make sure to watch for any cross-contamination). They taste great too – a bit like a coconut shortbread cookie. The flavour is mild and can easily be enhanced with a few chocolate chips, a bit of mint extract, orange zest, or whatever you can think of! They are also great dipped in melted chocolate and cooled 🙂
Scroll down for the recipe.
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gluten free Dad’s cookies – coconut, oatmeal with just a hint of spice
gluten free ginger snaps – one of Brenda’s holiday favorites!
gluten free after eight (chocolate & mint) cookies – a bit finicky to make, but what a show stopper!
icebox gluten free sugar cookies
What you’ll need:
½ cup butter (softened)
½ cup sugar
½ teaspoon vanilla
½ cup brown rice flour
½ cup coconut flour
¼ cup tapioca flour
½ teaspoon xanthan gum
¼ teaspoon salt
OPTIONAL: ¼ cup chocolate chips
What you’ll do:
In large bowl, beat together butter and sugar. Add vanilla and combine. Set aside.
In medium bowl, whisk together flours, xanthan gum and salt.
Add dry ingredients to butter mixture in thirds, stirring to combine. If using, add chocolate chips and combine.
Remove cookie dough from bowl and knead on parchment or lightly rice floured counter until the dough comes together. Divide into two or three sections and roll each section into a log.
Wrap in plastic wrap and place in freezer. Freeze at least four hours or for up to a month.
When you are ready for warm-from-the-oven gluten free sugar cookies (and let’s face it, when aren’t you!) remove the dough from the freezer and let stand for 20 minutes. Using a sharp knife (especially if you have added the chocolate chips), slice the dough into ½ inch thick rounds. Bake on a parchment lined cookie sheet at 350 degrees until they firm up (approximately 10 – 12 minutes). Let cool and enjoy!
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photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada
love this idea, Thank you