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Gluten Free Snickerdoodles

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3/4 cups sugar
1/2 cups butter, softened
1 1/4 cups plus 2 tbsp Bob’s Red Mill gluten free baking blend
1 Egg
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp vanilla extract (gluten free)
1/8 tsp salt

 

For cinnamon sugar:

3 tbsp granulated sugar
1 1/2 tsp cinnamon

 

Instructions:

Pre-heat oven to 400° F. Combine 3/4 cup of the sugar and butter in a mixing bowl. Beat on medium speed until creamy. Add in all remaining cookie ingredients; beat at low speed until well mixed. Combine cinnamon and sugar in bowl, mixing well. Shape dough into 1inch balls. Roll balls in cinnamon sugar. Place balls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are lightly golden browned.

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Gluten Free Peanut Butter Cookies

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3 1/4 cups peanut butter
3 1/4 cups granulated sugar
6 1/2 eggs, lightly beaten
3 1/4 cups chocolate chips (optional)
2 1/3 cups plus 1 tbsp chopped nuts (optional)

Preheat the oven to 350 degrees F. Lightly grease baking sheet. Combine eggs, peanut butter and sugar, mixing until smooth. Add in chocolate chips and nuts, if desired. Spoon the dough by tablespoonfulls onto baking sheet. Bake for 10-12 minutes or until lightly golden browned. Let cookies cool on baking sheets for few minutes before removing to cool on a wire rack. Enjoy!

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Gluten Free Shortbread Cookies

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1/2 cup Cornstarch
175 g Butter
1/2 c Powdered sugar
1 c Rice flour
Sugar (for sprinkling)

Sift together cornstarch, sugar and rice flour. Add butter, mixing with hands until a soft dough forms. Chill for one hour in refrigerator. Shape the chilled dough into 1 inch balls. Place balls about 1 1/2 inches apart on greased baking sheet. Flatten balls with a lightly floured fork. Bake at 300 degrees F for 20-25 minutes or until edges are lightly browned.

You can also roll the balls before flattening in finely chopped nuts, make an indentation in the top of the ball and add a small amount of jelly. Then flatten and bake.

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Gluten Free Chocolate Chip Cookies

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3/4 cup butter (softened)

1 1/4 cups brown sugar (firmly packed)

1/4 cup granulated white sugar

1 teaspoon vanilla extract

1 egg

2 1/4 cups gluten free baking mix (Bob’s Red Mill)

1 tsp baking soda

1 tsp baking powder

1 tsp salt

12 oz semisweet chocolate chips

 

Instructions:

Pre-heat oven to 375 degrees F. Lightly grease or butter cookie sheet.

In medium bowl, cream together butter and both sugars. Gradually add egg and vanilla extract, continuing to mix. Sift together gluten- free baking mix, the baking soda, baking powder and salt. Stir dry ingredients into the creamed butter and sugar mixture until blended. Lastly, stir in the chocolate chips.

Drop by teaspoonfulls 2 inches apart on prepared baking sheets. Bake for 6 to 8 minutes in preheated oven until light golden brown. Let cool on baking sheet for 1-2 minutes before removing to finish cooling on wire racks.

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Vegan Sugar Cookies

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1 1/2 C sifted powdered sugar
1 C margarine (softened)
1 tsp almond flavoring
2 1/2 C self-rising flour
1 1/2 tsp EngerG Egg Replacer
2 T water
1 tsp vanilla extract
Mix the margarine and sugar well. Add the vanilla, egg replacer, water and the almond flavoring, mixing well. Stir in the self rising flour, a little at a time until it forms a dough. Cover and refrigerate for at least a couple hours or overnight. Preheat oven to 350 F. Remove dough from refrigerator, cut in half and put the rest of the dough back in the fridge to keep it cool until you are ready to roll it out. Roll dough 1/4 inch thick on a well floured surface. The thinner the dough is, the crispier your cookies will be. Thicker cookies will be softer and take slightly longer to bake. Once rolled out, cut into shapes with floured cookie cutters. Place cookies on lightly oiled cookie sheets. Bake for 7 to 8 minutes or until lightly golden brown. Remove cookies and place on wire rack to cool. When cookies are completely cool, decorate with sugar, sprinkles, icing, candy etc.

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Vegan Gingerbread Cookies

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2 1/4 C All purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 C vegan margarine, softened
1 C white sugar
1 1/2 tsp. EnerG Egg Replacer
3 T water
1/4 C molasses
2 T sugar

Preheat oven to 350 F. Mix flour, ginger, baking soda, cinnamon, cloves and salt. Set aside. Cream together the margarine and sugar until light and fluffy. Add the egg replacer, then stir in water and the molasses. Combine with the dry ingredients and combine well. Cover this combined mixture and store it in the refrigerator for at least 30 minutes to 1 hour. While chilling, dust rolling surface and your rolling pin with flour. Oil your cookie sheets.  Take dough out of refrigerator and roll it out on the flour dusted surface, should be about 1/4 inch thick. Next, flour the cookie cutters well and then cut shapes out of dough. Place cookies onto cookie sheet and bake each batch of cookies 8 to 10 minutes. Allow cookie batches to cool before decorating. Add icing, candy or other decorations once completely cooled.

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Vegan Chocolate Chip Cookies

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  • 6 T Earth Balance
  • 3/4 C light unbleached sugar
  • 3/4 C dark unbleached sugar
  • EnerG egg replacer for 2 eggs
  • 2 T soymilk
  • 1/2 T vanilla
  • 3 C pastry flour
  • 1/4 C oat bran
  • 1/2 T baking soda
  • 1/2 tsp salt
  • 1 C semi-sweet chocolate chips
  • 1/2 to 1 C chopped nuts (pecans or walnuts preferred)

Preheat your oven to 350 F. Spray cookie sheets with oil. Beat margarine, both sugars, egg replacer, soy milk and vanilla in mixer until well mixed and smooth. Next, in a medium bowl, mix remaining ingredients. Mix well until it becomes a firm dough. Cut walnut sized pieces out of dough and roll into balls with wet hands. Place on each cookie sheet, leaving sufficient space between each cookie. Press each cookie down slightly. Bake for 5 minutes, turn pan around, and then bake for another 5 minutes. Remove from oven and cool.

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Girl Scout Cookies Shortbread

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1/2 c  butter-flavored shortening
1 c  powdered sugar
1/2 t  vanilla
1/4 t  salt
2 T  egg (beaten)
1/2 t  baking soda
2 T  buttermilk
1 1/2 c  all-purpose flour (plus an extra 1/4 cup reserved for rolling)
1/8 t  baking powder

1.  In a large mixing bowl, cream together the shortening, sugar, vanilla, and salt with an electric mixer.
2.  Add the egg and beat mixture until it’s fluffy.  Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.  3.  In another bowl, combine the flour and baking powder.
4.  Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated.
5.  Roll the dough into a ball, cover it with plastic wrap and then chill it for 1 hour.  6.  Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice bottle lid works well). Arrange cookies on an ungreased cookie sheet.
8.  Bake for 12-15 minutes or until golden brown.

Makes 60 cookies.

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Amish Angel Food Cookies

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1 c Crisco
1/2 c granulated sugar
1/4 tsp salt
1 tsp baking soda
1 tsp vanilla extract
1/2 c brown sugar
1 egg
2 c all-purpose flour
1 tsp cream of tartar
1 c coconut

Mix Crisco and sugar until creamy; add egg. Sift all dry ingredients together. Add to Crisco mixture. Roll dough into small balls and dip into water, then into brown sugar. Put on cookie sheet. Bake at 375 degrees F for 15 minutes.

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Amish Boiled Cookies

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1/2 c butter
1/2 c milk
2 c granulated sugar
3 tb unsweetened cocoa
1/2 c peanut butter
1 tsp vanilla extract
1/4 tsp salt
3 c quick cooking oats
1/2 c coarsely chopped pecans

In a small saucepan over medium heat bring to a boil and cook butter, milk, sugar, and cocoa for 1 minute. Remove from heat and stir in peanut butter, salt and vanilla extract. Mix in oats and pecans. Drop by teaspoon onto wax paper and allow cookies to cool for 1 hour.

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