Gluten Free New York Times Sugar Cookies
These gluten free New York Times sugar cookies are big, bold and buttery, with crispy edges and a chewy center.
Servings: 9 big cookies
Ingredients
- ¾ cup (105 g) all purpose gluten free flour blend (I recommend using Better Batter here; please click thru for full info on blends)
- ¼ teaspoon xanthan gum (omit if your blend already contains it, which Better Batter does)
- 1 ½ tablespoons (14 g) cornstarch
- ⅞ cup (122 g) Gluten Free Bread Flour (you must use this blend; click through for full information)
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon kosher salt
- 1 ¼ cups (250 g) granulated sugar
- 10 tablespoons (140 g) unsalted butter at room temperature
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 (25 g) egg yolk at room temperature, beaten
- 1 teaspoon pure vanilla extract
- Sparkling sugar (like India Tree bright white sparkling sugar) or coarse sugar (like Sugar in the Raw), for coating
Instructions
- In a large bowl, place the all purpose flour, xanthan gum, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, egg, egg yolk and vanilla, mixing to combine after each addition. The dough will be thick.
- Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for at least 12 and up to 72 hours. Chilling the dough for this time is not strictly necessary for a successful cookie, but essential for the absolute blow-your-mind perfect texture sugar cookie. The choice is yours!
- On baking day, preheat your oven to 350°F. Line three large rimmed baking sheets with unbleached parchment paper. Divide the dough into 9 balls, each about 2 3/4 ounces (the size of golf balls), and place them at least 6 inches apart from one another on the prepared baking sheets. Roll each ball of dough in the sparkling or coarse sugar to coat completely. Place the baking sheets, one at a time, in the preheated oven.
- Bake until golden brown all over but still soft toward the center (about 15 minutes). The cookies will spread to about 5-inches in diameter.
- Allow to cool on the baking sheet for at least 10 minutes, or until set before transferring to a wire rack to cool completely.
