Best Gluten Free Sugar Cookie Dough

Sugar cookie dough can be a real chore to make. I always spend a lot of time rolling and cutting the mixture so that it’s just the right consistency. The ingredients and recipes may vary but the outcome is always the same; yummy cookies. When you finally do get around to baking them, however, they come out so dry and flaky that sometimes I end up just dropping them onto a baking sheet instead of using them. This happens less often now that I use pans that have smaller holes all around them.

I actually own one of these pans. It comes with a removable bottom which makes it very convenient for me. I simply transfer the cookie dough to my Silpat or lightly greased nonstick pan and place it on top of the tray that comes with the pan. I let it rise a couple of inches until it begins to pull away from the sides of the pan. At this point I flip it over so that I can run a wooden spatula across the underside of the dough. Once it’s almost finished, I gently push it into the lightly greased section of the pan.

Trouble Eating The Dough

A plate with a piece of cake sitting on top of a table

If you have trouble eating the dough straight out of the pan, try preparing it a little bit further by mixing it with some butter and then frosting it. This makes a wonderful glazed butter cookie that goes perfectly with a nice cup of coffee! The texture of the frosting also adds a nice complement to the smooth and velvety texture of the baked goods. Just dump in some flour, baking soda, and either milk or liquid whey and you’re off.

For instance, I love to make cinnamon sugar cookies. All you need is a plain old bowl, some butter, a bit of vanilla extract, and some brown sugar. I mix the two together in my electric mixer until they are blended. I then use a non-stick frying spray to cook the butter and sugar on the bottom of the bowl until they are light and fluffy. Once this is done, I just take my bowl of mixed ingredients and meander them through my mixer to combine.

Then, I add a cup of powdered sugar and beat it until the sugar completely dissolves. I then add a quarter teaspoon of vanilla extract and beat it until it is totally mixed. Next, I add a tablespoon of milk and beat it until the mixture is smooth and spreadable. I then drop in an egg and beat until the egg is incorporated and spreads.

Freezing Cookies 

A person holding a piece of cake on a table

Once the ingredients are mixed, it’s simply a matter of spooning it into my prepared holes and pressing it down until it sticks. I usually let these cookies freeze for an hour before performing the next step which is decorating. The most common way I do this is by using a food coloring kit which you can buy at any drugstore or grocery store. 

There are also kits available from Amazon and eBay. The kits that contain food coloring are usually more expensive but I find the food coloring packets to be less expensive than buying the individual packets of paint.

The last thing I do is to bake the cookies and place them in my oven. I either bake them in an oven preheated to 350 degrees or I put them in the preheated ovens’ defrost tray. When they come out, I let them cool and I then bake them in the centers of my double boiler. It’s important to note that baking your sugar cookie dough in a water bath will prevent your cookies from sticking together. This should be done before baking the cookies.

Wrapping Up 

Finally, I carefully cut the biscuits and spread them on a greased non-stick cookie cutter. I prefer to use plain unsweetened pre-made cookie cutters. These make cutting easier since you don’t have to add sugar (or honey) onto the dough to remove it. Once the cookies are baked, I usually put them onto waxed paper to let them cool. Then I seal the plastic wrap around each one and refrigerate them until needed. I usually store them in my freezer so that they’re always ready whenever I feel the need to snack on something sweet.

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