11 May, 2012

Gluten-Free Sugar Cookies

Gluten-free mama?

No problem.  Whip her up these sugar cookies quick.  You can't even tell they're gluten-free!  

They are light sugar cookies that melt in your mouth.

I don't usually use boxed cake mixes, but these are really great for a quick gluten free treat, and you don't have to buy 16 gluten free flours to make it!

I wish I had a fun cookie cutter, or bright sprinkles to use.

But I didn't.

The beauty of these cookies is you need so few ingredients.  I'll be keeping a box of this mix in my house for a quick gluten-free dessert anytime.

Gluten-Free Sugar Cookies

Recipe adapted from Betty Crocker

1 box gluten-free Betty Crocker yellow cake mix 
    (found with other cake mixes, NOT in gluten-free aisle)
1/2 cup butter, softened
1 egg
1 tsp vanilla
3 tbsp sugar
2 tbsp water

  1. Preheat oven to 350 degrees. 
  2. In a large bowl, cream the butter and sugar.  
  3. Add the egg and water, mixing just until incorporated.
  4. Gradually beat in the boxed flour mix.
  5. Roll dough into small balls and place on ungreased baking sheet 2 inches apart (give them room, they will expand!)
  6. Gently flatten the dough balls a bit with the bottom of a glass.
  7. Bake 9-11 minutes. or until just beginning to turn a golden color.  Underbake, don't overbake!
  8. Let cool on pan for 5 minutes. These cookies are delicate due to being gluten-free.
  9. Carefully remove to a wire rack, and cool completely. 

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