cookie - Gluten Free Drop Sugar Cookies

By tinathorn

Ingredients

• 1 3/4 cups (245 g) all-purpose gluten free flour
• 3/4 teaspoon xanthan gum (omit if your blend already contains it)
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (58 g) confectioners’ sugar
• 1/2 cup (100 g) granulated sugar
• 5 tablespoons (70 g) unsalted butter, at room temperature
• 5 tablespoons (60 g) vegetable shortening, melted and cooled
• 1 egg (60 g, out of shell) at room temperature, beaten
• 2 teaspoons pure vanilla extract
• Coarse sugar, for coating (I used Sugar in the Raw)

Details

Servings 1
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

In a large bowl, place the flour blend, xanthan gum, baking powder, salt, confectioners’ sugar and granulated sugar, and whisk to combine well. Add the butter, shortening, egg and vanilla, mixing well to combine after each addition. The dough should come together and will be soft. Roll the dough into balls about 1-inch in diameter, and press into disks about 1/4 inch thick. Press each disk carefully but firmly into coarse sugar until the sugar adheres to the dough all around. Place the disks of dough on the prepared baking sheet, about 1 inch apart from one another.

Place in the center of the preheated oven and bake for 10 minutes, or until lightly golden brown on the edges and set in the center. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.