Gluten Free Maple Sugar Cookies Recipes

GLUTEN-FREE SUGAR COOKIES

Steps:

• Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.

GLUTEN-FREE MAPLE SUGAR COOKIES

Steps:

• Cream butter and maple sugar crystals (or sugar) together, add egg and extract and beat together. Add Pamela's Baking & Pancake Mix. Wrap dough with plastic wrap and refrigerate for at least 30 minutes.
• Roll out between two pieces of parchment paper until the dough is 1/4-inch thick. Cut out cookie shapes and place on a lightly greased cookie sheet. Leave space between the cookies, they will spread. Bake at 350° for approximately 10-12 minutes, edges should be light brown. Let cookies cool slightly and use spatula to remove from cookie sheet.
• Frost and enjoy!

COCONUT SUGAR COOKIES (VEGAN AND GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, add the dry ingredients and mix.
• In a separate bowl, microwave the cashew butter and coconut butter for 30 seconds. Then add all other wet ingredients and mix.
• Add the wet ingredients to the dry ingredients and mix it all together. Use your hands to mix the dough throroughly. It will seem a bit dry and crumbly at first, but it will come together.
• Next, roll out the dough to be appproximately ¼ inch thick. I recommend rolling half the dough at a time, and ensure it is being rolled onto something that it won't stick to. I use parchment paper.
• Use cookie cutters to shape your cookies, then place them on a parchment-lined baking sheet.
• Bake for 10-12 minutes.
• After removing the cookies from the oven, place them on a cooling rack. Once cooled, store the cookies in an airtight container. They will keep for at least a week.