Gluten free sugar cookies
Portion size is really one cookie. Not easy, But try. What is life without sparkles? I borrowed this recipe from an on-line baker- meaningful Eats. and then as per my usual modus operandi, changed it a bit. This should probably be called butter cookies, but somehow sugar cookies sounds friendlier. Let them cool off completely and then put them in a nice glass container and use as cheer-me up gifts.
Method
- 1
Step 1
Prepare 2 baking sheets with banking paper and room in the fridge. In a medium bowl whisk together flour, baking powder and salt. Set aside.
- 2
Step 2
In a large bowl (I use the stand mixer with the paddle) mix the sugar and butter. Use medium speed and make sure it is well combined and creamy.
- 3
Step 3
Add egg and vanilla extract and beat again for 1 minute. Add the dry ingredients and buttermilk (or lactose free/vinegar mix. Add hazelnuts. Beat on low spead until well combined.
- 4
Step 4
The dough will be sticky, so use a table spoon and roll to small golf ball sized balls. dip one side in sprinkles and place on the baking trays, cover and place for cooling in the fridge for 2 hours.
- 5
Step 5
Bake in pre-heated oven at 190 degrees celsius, 15 minutes in my oven, but watch. It could be 10 minutes depending on your oven. I baked these in the lower part of my oven. Leave to cool on the tray for 10 minutes and then to cool completely on the wire rack.
Good to know
In the original recipe it says you can store the uncooked dough balls in the freezer for up to 3 days . If that is your plan leave the sprinkles until you are ready to bake the cookies. I have not tried to freeze the dough, somehow that does not work for my kitchen routine. You could sprinkle with additional nuts or cinnamon if you want, I just like the sparkly sparkles.
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