My Favorite Gluten Free Cookie Recipe
Christmas M & M and Chocolate Peppermint
The following is bascially this Butter and Jam Thumbprint Cookies made with gluten free flour. I’ve found the key to keeping the cookies from flattening out too much in the oven (often my problem with gluten free baking) is to use a little more flour and chill the dough for a few hours before baking. This recipe makes a good basic cookie dough, and you can then add mix-ins to the batter, i.e. chocolate chips, nuts, dried fruit, extracts, etc.
- 2 cups Pamela’s Baking & Pancake Mix (my favorite gluten free all purpose flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup butter (1 1/2 sticks), softened (I always use salted Kerrygold)
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Mix-ins of choice
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper or silicone mats.
- Whisk the flour, baking powder and salt together in a bowl.
- In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
- Add any mix-ins.
- Cover dough and chill in fridge for at least 2 hours.
- After, chilling scoop the dough into 1-inch balls with a cookie or ice-cream scoop.
- Place about 2-inches apart on the prepared baking sheets.
- Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
- Store cookies in a tightly sealed container for up to 5 days.