Today I tried making my first batch of Gluten-Free Sugar Cookies! It's been so long since I've have Sugar Cookies that I was eager to taste them. My friend Carolyn has much more experience on this and has told me that it will take some time to get use to this type of baking. I can tell she is right!
The Recipe called for 12-15min of bake time at 350F. After taking my cookies out I am sure it would have been better to have only baked them for about 10-11 min. and at a lower temperature. This batch came out very crunchy and a little too dark but still very tasty!
All in all I think it was a success! I used Pamela's Baking and Pancake Mix
Here is the link to Pamela's website with the Recipe below:
Ingredients
1/2 cup butter or margarine (1 stick)
1 cup sugar
1 egg
1 tsp vanilla extract
2-3/4 cups Pamela's Baking & Pancake Mix
1 cup sugar
1 egg
1 tsp vanilla extract
2-3/4 cups Pamela's Baking & Pancake Mix
Directions
Cream butter and sugar together, add egg and vanilla and beat together. Add Pamela's Baking & Pancake Mix. Wrap dough with plastic wrap and refrigerate for at least 30 minutes.
Roll out between two pieces of parchment paper until the dough is 3/8 to 1/4-inch thick. Cut out cookie shapes and place on a lightly greased cookie sheet. Leave space between the cookies, they will spread.
Bake at 350° for approximately 12-15 minutes, edges should be light brown. Let cookies cool slightly and use spatula to remove from cookie sheet; OR wrap and freeze dough, then slice and bake for fresh cookies in a 350° preheated oven for 14-17 minutes.
Ideas: Use egg white to wet tops of cookies and sprinkle colored sugar crystals on top before baking, or frost cookies with a mixture of powdered sugar, water, and food coloring after baking.
Note: brown flecks of almond meal will show in the cookies.
Roll out between two pieces of parchment paper until the dough is 3/8 to 1/4-inch thick. Cut out cookie shapes and place on a lightly greased cookie sheet. Leave space between the cookies, they will spread.
Bake at 350° for approximately 12-15 minutes, edges should be light brown. Let cookies cool slightly and use spatula to remove from cookie sheet; OR wrap and freeze dough, then slice and bake for fresh cookies in a 350° preheated oven for 14-17 minutes.
Ideas: Use egg white to wet tops of cookies and sprinkle colored sugar crystals on top before baking, or frost cookies with a mixture of powdered sugar, water, and food coloring after baking.
Note: brown flecks of almond meal will show in the cookies.




















