These are good. I’m not a sugar cookie person, give me some chocolate, but I can not stay away from these. I always hesitate when it comes to gluten free baking, you just never know what you’re going to get. I’ve tried things before that people rave about that tastes like cardboard to me. I picked up a box of Better Batter about a month ago. I’ve yet to find a good gluten free all purpose flour, so figured I’d give this one a try. I’ve been looking at the box just waiting for a recipe to try it out on.
Then along comes Facebook. A friend posted about a cookie recipe she had seen previously and one of her friends linked to the Melted Snowman cookies. How cute?! Finally living in a decent house with a great kitchen that I can actually use, I just had to give this a try. I looked at few recipes and then remembered that pink box. Seemed like a good time to bust it out huh?
I’m sooo glad I did. Maybe I’m becoming immune to that gluten free aftertaste or maybe it just (as I hope) doesn’t exist with this recipe. Either way, this is one to keep and reuse and I hope you enjoy it as much as I did.
- 2 cups Better Batter Gluten Free Flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup (1 stick) unsalted butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- ¼ tsp almond extract
- Whisk together the flour, salt and baking soda.
- In a large bowl, cream the butter and sugar.
- Add the dry ingredients and mix until incorporated.
- In a separate bowl, mix the egg, milk, vanilla and almond. Slowly add to the large bowl while mixing.
- Separate into two lumps, cover and refrigerate for at least an hour.
- Preheat oven to 350.
- On a floured surface, roll out the dough and begin cutting your cookies. Leave some space between them on a greased cookie sheet and bake for about 10 minutes, or until they begin to brown.