These gluten-free Gumdrop Cookies are very easy to make and are super tasty. They are soft and chewy, studded with colorful fruit-flavored gumdrops. Continue reading Gluten-free Gumdrop Cookies
Gluten-free Gumdrop Cookies
Tag Archives: Gluten-free cookies
Gluten Free Snickerdoodle Cookie Recipe
If you like cookies that are super tasty but not overly sweet then you will like these gluten free snickerdoodle cookies. They sport a lovely soft crumb texture and have superb flavor with the cardamon and nutmeg in the cookies and then the cinnamon-sugar mixture in which they are rolled.
I have been doing a lot of recipe development and testing for gluten free baked goods and have developed several cookie recipes that are suitable for those that have gluten sensitivity or intolerance. In my view, there is no need for those following a gluten-free diet to be deprived of some fine tasting baked products.
This snickerdoodle cookie recipe does not take any unusual or difficult-to-find ingredients. It calls for gluten free all-purpose flour and a small amount of almond flour. The almond flour adds both flavor and a lovely texture to baked products. It is not an inexpensive flour, by any means, but fortunately not a lot of it is needed to achieve great results.
When using gluten free flours and xanthan gum, it is very important that they be combined very well before incorporating them into the batter. I recommend sifting these products along with the leavening and any spices together into a large bowl and then whisk them really well.
The snickerdoodle cookie dough will be very soft when all ingredients are mixed in. Cover the dough and place it in the refrigerator for 40-60 minutes to allow it to firm up so it will be easier to form the cookie balls.
I’m a big fan of digital scales for my kitchen work. I like the look of uniform cookies so I often use the scales to ensure that the same amount of dough goes into each cookie. I use approximately 20grams, or about 3/4 ounce, of dough for each cookie. Roll the cookie balls in the cinnamon-sugar mixture and place them on the prepared cookie sheets (parchment lined), spacing them at least 2 1/2 inches apart. Do not flatten the cookie balls – they will automatically flatten as they bake. These cookies usually bake in about 10 minutes. Snickerdoodles are great picnic cookies as they travel well.
Because of their soft texture, they are an ideal choice for homemade ice cream sandwiches.
And, of course, they are always a popular choice for the cookie jar or lunch box. These cookies freeze really well and are great to have on hand.
[Printable recipe follows at end of posting]
Gluten-free Snickerdoodle Cookies
Ingredients:
½ cup butter, softened at room temperature
6 tbsp granulated sugar
6 tbsp brown sugar
1 extra-large egg
½ tsp vanilla
¼ tsp almond flavoring
¼ tsp lemon flavoring
1 1/3 cup gluten-free all-purpose flour
¼ cup almond flour
¼ tsp xanthan gum
¼ tsp salt
½ tsp baking powder
½ tsp baking soda
½ tsp cream of tartar
¼ tsp cardamom
1/8 tsp nutmeg
1 tbsp granulated sugar
1 tsp cinnamon
Method:
Preheat oven to 375°F. Line two cookie sheets with parchment paper. Set aside.
In bowl of stand mixer, cream butter with 6 tbsp granulated sugar and 6 tbsp brown sugar. Beat in the egg and vanilla along with the almond and lemon flavorings.
In separate bowl, sift together the next 9 dry ingredients then whisk the mixture several times to ensure the ingredients are well incorporated. Mix into creamed mixture until well blended. Cover and place dough in refrigerator for 40-60 minutes to firm. Shape into balls using about 20g, or about .75 oz, of dough. Mix the remaining tablespoon of sugar with the cinnamon in small bowl. Roll cookie balls in sugar mixture and place on prepared cookie sheets, spacing cookies at least 2½ inches apart. Do not flatten cookie balls. Bake for approximately 10-12 minutes. Remove from oven and let cool on cookie sheet for 3-4 minutes then transfer to wire rack to cool completely. These cookies freeze well.
Yield: Apx. 2 dozen
These cookies are supremely good with a glass of cold milk.
Gluten Free Snickerdoodle Cookie Recipe
A gluten free version of an old-fashioned favorite cookie, lightly spiced with cardamon and nutmeg, and rolled in cinnamon sugar. A cookie jar favorite for sure!
Ingredients
- ½ cup butter, softened at room temperature
- 6 tbsp granulated sugar
- 6 tbsp brown sugar
- 1 extra-large egg
- ½ tsp vanilla
- ¼ tsp almond flavoring
- ¼ tsp lemon flavoring
- 1 1/3 cup gluten-free all-purpose flour
- ¼ cup almond flour
- ¼ tsp xanthan gum
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp cardamom
- 1/8 tsp nutmeg
- 1 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 375°F. Line two cookie sheets with parchment paper. Set aside.
- In bowl of stand mixer, cream butter with 6 tbsp granulated sugar and 6 tbsp brown sugar. Beat in the egg and vanilla along with the almond and lemon flavorings.
- In separate bowl, sift together the next 9 dry ingredients then whisk the mixture several times to ensure the ingredients are well incorporated. Mix into creamed mixture until well blended. Cover and place dough in refrigerator for 40-60 minutes to firm. Shape into balls using about 20g, or about .75 oz, of dough. Mix the remaining tablespoon of sugar with the cinnamon in small bowl. Roll cookie balls in sugar mixture and place on prepared cookie sheets, spacing cookies at least 2½ inches apart. Do not flatten cookie balls. Bake for approximately 10-12 minutes. Remove from oven and let cool on cookie sheet for 3-4 minutes then transfer to wire rack to cool completely. These cookies freeze well.
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Gluten-free Lemon-filled Thumbprint Cookies
There are different versions of thumbprint cookies. Some are rolled in crushed nuts, others in granulated sugar, and still others in coconut. Some are filled with jam and others with lemon curd. I use lemon curd as the filling and roll my thumbprint cookies in coconut to complement the coconut flour used in these gluten-free cookies. The coconut toasts lovely as the cookies bake.
I find that using only a gluten-free all-purpose flour in baking results in a somewhat underwhelming flavor for my taste. That’s why I often add some almond and/or coconut flour to my baked products. Either or both contribute flavor and I think produce better textured products.
As I tested this newly-developed recipe, I found that a hint of cardamon gives a subtle and pleasing flavor to the cookies. Somewhere between a one-quarter teaspoon and a half teaspoon is about the right amount so….either a heaping 1/4 teaspoon or a scant 1/2 teaspoon of cardamon will work. The cardamon pairs well with the lemon curd used as a filling/topping on the thumbprints.
Because some gluten-free flours, like coconut flour for example, absorb a lot of liquid, I use one whole extra-large egg as well as the yolk from one large egg to ensure there is enough moisture in the cookie dough. I generally have three different sizes of eggs in my refrigerator (extra large, large, and medium), especially when I am doing gluten-free baking. This is because sometimes two extra-large eggs would be too much but more than one is needed. That’s when I use either large or medium-sized eggs to supplement the egg content in gluten-free baking or, sometimes as in the case with these cookies, I just use a certain size of egg yolk because that is all that is needed. Save the white from the large egg in this recipe as it will be needed to make the egg wash in which to dip each ball before rolling in coconut. This egg wash adheres the coconut to the cookies.
The cookie dough benefits from being chilled for about 30 minutes in the refrigerator before being formed into balls that are about 1″ in diameter. This allows the dough to firm up and makes the shaping of the cookie balls easier. For these cookies, I use 3/4 oz of dough. I recommend the use of a digital kitchen scale to weigh out portions of the dough to ensure uniformity of size in cookies. You can, of course, “eyeball” the amount of dough for each ball but, if you want perfectly uniform cookies, I recommend weighing the dough, at least for the first 2-3 cookie balls to get a sense of how much dough is needed for each cookie.
These cookies have a soft tender crumb and are not too sweet. The lemon curd adds tremendous flavor and texture to the cookies. Click here for my recipe for the lemon curd. To make the indent in each cookie for the curd, use either the tip of your thumb, the round end of a wooden spoon, or the round bowl of a ¼ tsp measuring spoon. Gently press an indent into the center of each cookie, pressing about half-way down through the cookie. Bake the cookies and, as soon as they come out of the oven, immediately fill each cookie with about 1 teaspoonful of lemon curd. If lemon curd is not to your taste, simply use your favorite jam as the filling.
Gluten-free Lemon-filled Thumbprint Cookies
Ingredients:
½ cup butter
½ cup granulated sugar
1 extra large egg
1 large egg yolk (save the egg white for the egg wash)
1 tsp vanilla
¼ tsp almond flavoring
1 cup all-purpose gluten-free flour
½ cup almond flour
¼ cup coconut flour
1¾ tsp xanthan gum
1/8 tsp baking soda
¼ tsp baking powder
¼ tsp salt
Scant ½ tsp cardamom
3 oz flaked coconut
1 large egg white beaten with 1 tbsp water
Apx. ½ cup lemon curd
Method:
Line baking sheet with parchment paper.
Using the paddle attachment in the bowl of stand mixer, cream the butter. Gradually add the sugar. Beat well. Add the egg and extra egg yolk. Beat. Mix in the vanilla and almond flavoring.
In separate bowl, combine the flours, xanthan gum, baking soda, baking powder, salt, and cardamom. Whisk together very well. Blend into the butter-sugar-egg mixture. Mix well. Cover bowl with plastic wrap and chill dough for 30 minutes in refrigerator.
Preheat oven to 350°F. Place coconut in one small bowl and the beaten egg white and water mixture into a second bowl. Pinch off pieces of the dough and roll into balls, approximately 1” in diameter (if you weigh the dough, each piece should weigh ¾ oz.) Dip each cookie ball in the egg white wash then roll in the coconut. Place cookies on prepared baking sheet, arranging them about 2” apart. Using thumb tip, end of wooden spoon, or the round bowl of a ¼ tsp measuring spoon, gently press an indent into the center of each cookie. Bake for 20-22 minutes. Immediately fill each cookie with about 1 teaspoonful of lemon curd as soon as the cookies come out of the oven. If indents are not clearly defined in each cookie, gently reform them using one of the afore-mentioned methods. Transfer cookies to wire rack to cool completely. Store in airtight container. If desired, add a light dusting of confectioner’s sugar to the cookies just at the time of serving.
Yield: Apx. 22 cookies
Note: Jam of choice may be substituted for the lemon curd, if desired.
Gluten-free Lemon-filled Thumbprint Cookies
A delightful gluten-free cookie with a soft tender crumb and a decadent topping of lemon curd.
Ingredients
- ½ cup butter
- ½ cup granulated sugar
- 1 extra large egg
- 1 large egg yolk (save the egg white for the egg wash)
- 1 tsp vanilla
- ¼ tsp almond flavoring
- 1 cup all-purpose gluten-free flour
- ½ cup almond flour
- ¼ cup coconut flour
- 1¾ tsp xanthan gum
- 1/8 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- Scant ½ tsp cardamom
- 3 oz flaked coconut
- 1 large egg white beaten with 1 tbsp water
- Apx. ½ cup lemon curd
Instructions
- Line baking sheet with parchment paper.
- Using the paddle attachment in the bowl of stand mixer, cream the butter. Gradually add the sugar. Beat well. Add the egg and extra egg yolk. Beat. Mix in the vanilla and almond flavoring.
- In separate bowl, combine the flours, xanthan gum, baking soda, baking powder, salt, and cardamom. Whisk together very well. Blend into the butter-sugar-egg mixture. Mix well. Cover bowl with plastic wrap and chill dough for 30 minutes in refrigerator.
- Preheat oven to 350°F. Place coconut in one small bowl and the beaten egg white and water mixture into a second bowl. Pinch off pieces of the dough and roll into balls, approximately 1” in diameter (if you weigh the dough, each piece should weigh ¾ oz.) Dip each cookie ball in the egg white wash then roll in the coconut. Place cookies on prepared baking sheet, arranging them about 2” apart. Using thumb tip, end of wooden spoon, or the round bowl of a ¼ tsp measuring spoon, gently press an indent into the center of each cookie. Bake for 20-22 minutes. Immediately fill each cookie with about 1 teaspoonful of lemon curd as soon as the cookies come out of the oven. If indents are not clearly defined in each cookie, gently reform them using one of the afore-mentioned methods. Transfer cookies to wire rack to cool completely. Store in airtight container.
Notes
Note: Jam of choice may be substituted for the lemon curd, if desired.
Recipe for Lemon Curd here: https://myislandbistrokitchen.com/2017/04/14/luscious-lemon-curd/
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Check out these other gluten-free cookie recipes from My Island Bistro Kitchen:
Gluten-free Snickerdoodles
Gluten-free Melting Moments Cookies
Gluten-free Earl Grey Cranberry-Orange Shortbread
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Gluten-free Melting Moments Cookies
These gluten-free melting moments cookies prove that being on a gluten-free diet does not mean one has to compromise on favorite sweet treats!
I use a 1-to-1 gluten-free baking flour, such as Bob’s Red Mills brand, for these cookies. I also add a small amount of very finely ground almonds to the batter as this lends a tenderness to the cookie crumb which justifies the name of the cookies because they do melt in the mouth!
These cookies are very easy to make. Mix up the dough. Pinch off small amounts of the dough and form into small balls. Place on parchment-lined baking sheets and flatten with the tines of a fork. Bake. It’s really no more complicated than that!
[Printable recipe follows at end of posting]
Gluten-Free Melting Moments
Ingredients:
½ cup butter, softened at room temperature
¼ cup icing sugar (aka confectioner’s sugar or powdered sugar)
¼ tsp pure vanilla
½ cup 1-to-1 gluten-free baking flour
¼ cup finely ground almonds
¼ cup cornstarch
Method:
Preheat oven to 325°F. Line baking sheets with parchment paper.
Cream butter. Add the icing sugar and cream well with the butter. Mix in vanilla.
In separate bowl, whisk the flour, ground almonds, and cornstarch together. Add to the creamed mixture and blend until well incorporated.
Form dough into small round balls (apx. 5/8 oz dough per ball). Place balls on prepared baking sheets, about 2“ apart, and flatten each ball with the tines of a fork. Decorate with small bits of maraschino cherries, if desired.
Bake for approximately 15-18 minutes, just until edges of cookies start to tint a golden tan color. Don’t over-bake. Let cool on baking sheet for 2-3 minutes then transfer cookies to wire rack to cool completely.
Yield: Apx. 1½ dozen cookies
Gluten-free Melting Moments Cookies
These melt-in-your-mouth gluten-free melting moments cookies have a tender crumb and delicate butter and almond flavor.
Ingredients
- ½ cup butter, softened at room temperature
- ¼ cup icing sugar (aka confectioner’s sugar or powdered sugar)
- ¼ tsp pure vanilla
- ½ cup 1-to-1 gluten-free baking flour
- ¼ cup finely ground almonds
- ¼ cup cornstarch
Instructions
- Preheat oven to 325°F. Line baking sheets with parchment paper
- Cream butter. Add the icing sugar and cream well with the butter. Mix in vanilla.
- In separate bowl, whisk the flour, ground almonds, and cornstarch together. Add to the creamed mixture and blend until well incorporated.
- Form dough into small round balls (apx. 5/8 oz dough per ball). Place balls on prepared baking sheets, about 2“ apart, and flatten each ball with the tines of a fork. Decorate with small bits of maraschino cherries, if desired.
- Bake for approximately 15-18 minutes, just until edges of cookies start to tint a golden tan color. Don’t over-bake. Let cool on baking sheet for 2-3 minutes then transfer cookies to wire rack to cool completely.
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For other tasty gluten-free cookie recipes, click on the links below:
Gluten Free Lemon-Filled Thumbprint Cookies
Gluten Free Snickerdoodles
Gluten-free Earl Grey Cranberry-Orange Shortbread
