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I must really love gluten free sugar cookies because this is now my third gluten free sugar cookie recipe. Granted, the others are more for a roll out/cut out sugar cookie recipe, but you still get the point (hop here to see the gluten free, vegan rolled sugar cookie recipe and the chewy gluten free sugar cookie recipe or for an even simpler recipe, just use my gfJules Sugar Cut-Out Cookie Mix!).
My son always wants me to buy those icky sugar cookies in the grocery store that we see near every food holiday. Of course I don’t, and I don’t actually have any idea how they really taste, having been gluten free for nearly 20 years. But he assures me this new recipe is much closer to those store-bought cookies … only they taste homemade. This, coming from a teenage boy, so take it for what it’s worth.
These cookies are definitely yummy, but I will say they’re more cake-like than my other gluten free sugar cookie recipes, so choose the one you like best. You can decorate any of them for Easter, as I have here, or just bake them with colored sugar according to the season, or of course you can just use plain white sugar.
If you do want to make colored sugar as pictured here on the cookies, all you have to do is to pour some white sugar in a zip-top bag (start with around 1/4 cup). Choose your preferred food dye (here’s one that uses natural colors from foods) and color and put a couple drops into the bag. Seal the bag and shake, shake, shake! Voila! You have your very own colored sanding sugar, and you can be sure it’s gluten free! Making Green Coconut “Grass” is just as easy.
I have made this recipe vegan by using applesauce and no eggs, but I also offer the alternative if you’d prefer to use one egg instead. The applesauce-in-place-of-egg is nice, because you can taste test your dough to see if you’d prefer more vanilla or sugar ingredients. (I’m all about the taste-testing!).
The idea for these cute little nest cookies is not mine – you’ll find them all over Pinterest, I’m sure. But I’d seen them some years ago and always wanted to makes something like it for Easter. They’re a lot like my Easter Basket Gluten Free Cupcakes, if you’ve seen those. And speaking of other cute Easter recipes, don’t miss out on my Gluten Free Easter Recipe Roundup!
Use gluten-free Jordan Almonds (most Jordan Almonds are NOT gluten-free, so be careful!) or choose your favorite gluten free jelly beans – either way, they’re super cute. Or if you prefer to make egg cookies instead, just shape into an egg (using the bowl of a small spoon can help with shaping) and bake a tad bit longer. Still fun, still yummy, still festive!
Oh and the answer is yes! You can roll this dough out and use cookie cutters for classic cut-out sugar cookies. Just bake for about 8 minutes, or until desired softness/crunchiness.
Enjoy this recipe with your family one day soon. And Easter Blessings!
Preheat oven to 350 F (static temp) or 325 F (convection).
Cream the butter and sugar until light and fluffy — about 3 minutes.
Meanwhile, whisk together gfJules Flour, salt and baking powder in a small bowl.
Add applesauce and vanilla to sugar mixture.
Finally, stir in the gfJules Flour mixture together with 1 Tablespoon of milk. Mix until a pliable, not stiff, dough is formed. Add more milk if needed to get dough to that consistency — it should not be very sticky.
Line a baking sheet with parchment paper and prepare colored sugar, if necessary. Place 1/4 cup of colored sugar in a small bowl and spoon a tablespoon of dough into your hand, rolling between your palms until a ball is formed. Roll around in colored sugar bowl until the dough is coated.
Place on prepared cookie sheet then flatten the middle of each ball with the back of a spoon to form a small well if you are making nest cookies. If making plain sugar cookies, flatten the cookies uniformly to the thickness of the cookie you prefer.
These cookies won’t spread or flatten much while baking, so you do need to flatten them before baking. If making egg-shaped cookies, follow the same instructions except shape into an egg rather than a ball.
Bake for 8-10 minutes.
Remove to cool on a wire rack.
To make the coconut “grass,” pour 1/2 cup grated coconut into a bowl and add a couple drops of green food coloring. Stir with a fork until coated and the coconut turns a shade to your liking.
Sprinkle coconut grass into the middles of the cookies once cooled, then place gluten free Jordan Almonds or jelly beans in the middle to complete the nests.
To bake as cut-out sugar cookies, roll dough to about 1/8-inch thickness and use cookie cutters. Bake on parchment-lined cookie sheets for approximately 8 minutes.
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