Gluten-free sugar cookies

Votes: 1

Time: 4 hours.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 193, total fat 9 G., saturated fats 5 G., proteins 2 G., carbohydrates 28 G., fiber 1 G., cholesterol 36 mg, sodium 321 mg, sugar 18 G.

These sugar cookies are soft, chewy, and gluten-free, too! Instead of substituting gluten-free flour for the wheat flour, use instant pudding mix (along with rice and coconut flour). It's what makes the cookies so soft. Instead of vanilla, you can use your favorite pudding, like chocolate or caramel. The dough is perfect for a variety of cookie-making methods: you can simply roll it into balls and bake, or you can cut out shapes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g unsalted butter at room temperature
0.5 cup granulated sugar
1 large egg
1 package (140 g) vanilla pudding mix (about 3/4 cup)
3/4 cup rice flour
1/4 cup coconut flour
2 tsp baking powder
1 teaspoon of baking soda
0.5 tsp coarse salt
Colored decorative sugar, cocoa powder, or powdered sugar to coat the cookies

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: vanilla pudding, rice flour, coconut flour

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Using a mixer on high speed, beat the butter and sugar until very fluffy (almost white), about 5 minutes. Reduce the mixer speed to medium, add the egg, and beat until fully incorporated, about 1 minute. Reduce the mixer speed to low and gradually add the pudding mix, rice flour, coconut flour, baking powder, baking soda, and salt. Knead until smooth, 1-2 minutes.

Rolled cookies:

Form the dough into a disk, wrap in plastic wrap, and refrigerate until completely firm, about 1 hour and up to 12 hours. Line a baking sheet with parchment paper. Pinch off 12 small pieces of dough and roll each piece into a ball. Roll each ball in colored sugar, cocoa powder, or powdered sugar to coat completely. Place the balls 2 inches apart on the prepared baking sheet and refrigerate until firm, about 30 minutes.
Bake the cookies until they're slightly cracked on top and lightly golden on the bottom, 18 to 20 minutes. Let them cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely, about 1 hour.
Divide the dough in half and form two disks. Wrap each disk in plastic wrap and refrigerate until completely firm, about 1 hour and up to 12 hours.
Shaped cookies:

Place each dough disk between two sheets of parchment paper and roll out to a thickness of 0.3 cm. Refrigerate the dough to firm up, about 30 minutes. Line a baking sheet with parchment paper. Cut out shapes from the dough. Place them 5 cm apart on the prepared baking sheet and refrigerate until firm, about 30 minutes.
Bake until set and golden brown on the bottom, 8-9 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 30 minutes.