RECIPE IDEA: Gluten Free Danish Sugar Cookies
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Hi. It’s Lois in the kitchen at Recipe Idea Shop. I woke up really early this morning so I decided to get busy on my Christmas cookies.
I absolutely love Danish Sugar Cookies. They are melt-in-the-mouth amazing. So this morning I decided to revamp my (regular wheat flour) Danish Sugar Cookies recipe into Gluten Free Danish Sugar Cookies. I made two batches, but in my opinion, they are not perfect. Still excellent, but not perfect.
Never fear, however, they will not go to waste. (They might got to my waist, since I ate a couple from the first batch and then had to try three more from the next batch just to see if they were done and how they tasted! Ugh. I feel bloated. Way too much sugar for me.) All of these Gluten Free Danish Sugar Cookies are very delicious. I’ll package them up as gifts and take them to holiday parties. 🙂
The first version tasted fabulous, but it is too fragile to ship and it isn’t as beautiful as it normally would be with wheat flour.
As you can see in the photo above, these Gluten Free Danish Sugar Cookies look pretty good. Scrumptious, actually. But what I’m not showing you is that most of the cookies (as shown below) bled together so they weren’t round and crispy on the edges. They are, however, very buttery and fall-apart delicious.
When I still had dough remaining for about a dozen cookies, I decided to add more flour to see what would happen
Wheat flour Danish Sugar Cookies are nice and round and don’t bleed into each other like the cookies above. You simply make a 1″ ball, flatten it with a glass dipped in sugar and bake. They puff up a bit when you cook them, but they don’t spread out enough to reach the cookie “next door.” I always put 3 cookies in a row, 4 rows on the cookie sheet to bake a dozen at a time.
So back to the testing…
I added 1/4 cup of Bob’s Red Mill Gluten Free Oatmeal Flour (since I love the flavor of oatmeal) to the remaining dough. Mixed it thoroughly, and baked those. Big improvement.
But can I do math? Apparently not. So when I made the next batch to double-check my theory, I guess I added too much flour (I used 4 cups). Anyway, they weren’t as buttery as I wanted them. And I thought they would need to be baked longer, so I did. But they turned out a tad dry. Still good, though.
I’m sure the college students who will be receiving end-of-the-year, help-you-get-through-exams care packages won’t care a whit if I think they are a little dry. They will be thrilled to have homemade sugar cookies.
For myself, I would make them the way I did the first time and just make the cookies dough balls a wee bit smaller so they don’t run into one another. Just so you know, the dough is very sticky with this method.
But if I want to ship them, then I will put in 1 extra cup of Bob’s Red Mill Gluten Free Baking Mix (instead of the 2 additional I used to make the cookies below) and the dough will be a little less sticky but the cookies won’t be dry.
- 1 cup butter, softened but still firm
- 1 egg
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 1 teaspoon baking soda, dissolved in 2 tablespoons warm water
- 1 1/2 cups [url href=”http://amzn.to/1Nwvfbn” target=”_blank”]Bob’s Red Mill Gluten Free Baking Mix[/url]
- 1 1/2 cups[url href=”http://amzn.to/1NwuNK4″ target=”_blank”]Bob’s Red Mill Gluten Free Oat Flour[/url]
- 1 teaspoon xanthan gum
- 1/8 cup sugar (can be colored)
- Heat oven to 350F degrees.
- Cream the butter, sugar, vanilla and egg together until well blended.
- Add the baking soda/water combination.
- Mix the xanthan gum into the flour.
- Add the flours, 1 cup at a time, mixing thoroughly.
- Form the dough into 1 inch balls and place them on a greased cookie sheet, about 2 inches apart (12 per sheet).
- Using a small-bottomed glass, dampen the bottom of the glass and then dip it in the sugar.
- Press the glass bottom lightly into the cookies to flatten. It also leaves sugar on the top of the cookie.
- Alternatively, you can roll the balls in the sugar, and then press them. It makes them a little bit sweeter.