New York Times-Style Gluten Free Sugar Cookies
3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)
1/4 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 tablespoons (14 g) cornstarch
7/8 cup (122 g) Gluten Free Bread Flour*
1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1 1/4 cups (250 g) granulated sugar
10 tablespoons (140 g) unsalted butter, at room temperature
1 egg (60 g, weighed out of shell) + 1 egg yolk (30 g), 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
*BREAD FLOUR NOTES
- 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
- For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
- If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for 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.
Adapted from my recipe for New York Times-Style Gluten Free Chocolate Chip Cookies, which was adapted from the famous New York Times Chocolate Chip Cookie recipe.