All three of my sisters are gluten-free, some of them having many more foods they have to avoid as well. Often this causes only some of them to be able to have something I bake. This year for Valentine’s Day I wanted to make something they could all enjoy, even Hannah who is on the strictest diet.
My creation? Extremely soft and chewy sugar cookies, even if overcooked, with a great sugar cookie flavor and a slight tang from the sour cream, and all over delicious. These were such a hit that I decided to make them again the other day when Sarah was requesting cookies. For Valentines day I cut them into heart shapes and sandwiched buttercream frosting between them. This time I let Sarah cut out some dinosaur shapes and cut the rest of the dough into clovers for St. Patrick’s Day. While I prefer the buttercream for these cookies I went with a cream cheese icing (due to being out of butter) and decorated some of the cookies with green sprinkles.
While I’ve never celebrated Mardi Gras and all the heavy partying that goes with it, I do enjoy having the traditional king cake and like the idea of doing small things for it, such as baked goods, as a fun reminder that I’m from South Louisiana. If you want a Mardi Gras themed baked good this year (Mardi Gras falls on March 4th this year) these would also be a great treat, and easier than baking a king cake. You can find Mardi Gras mask cookie cutters on Amazon and even natural sprinkles! To make Mardi Gras cookies use the mask cutter and once the cookies are cooled top with buttercream icing and decorate with purple, green, and gold sprinkles.
- 1 cup room temperature butter
- 1 cup sour cream
- 2 Tbsp ground chia
- 6 Tbsp warm water
- 1 1/2 cups sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 4 cups gluten-free flour (I used Pamela's pancake and biscuit mix)
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- In a large mixing bowl with the paddle attachment beat butter and sour cream until well combined and creamy. In a small bowl combine chia and warm water with a fork until the consistency of an egg. Add to the butter mixture along with the sugar and extracts. Beat until combined.
- Add gluten-free flour, baking powder, baking soda, and sea salt. Mix on slow speed until completely combined. Remove bowl from stand mixer, place dough in a container, and chill 4+ hours, or overnight.
- Preheat oven to 350f. Prep your cookie sheet with a sheet of parchment paper or silicone mat to prevent sticking. Lay out a cutting board, top with wax paper, and sprinkle liberally with gluten-free flour to prevent sticking. Due to these cookies being gluten-free the dough can be rather sticky so it takes more flour than regular cookies. Place half of the dough on your work surface and roll out to 1/4 inch with a rolling pin. Place cutters on the dough, press down, and slightly wiggle the cookie cutter while bringing it back up to help get a clean cut and to help the dough release from the cutter. Finish cutting out dough, then with a spatula lift the cut cookies and place them on your cookie sheet two inches apart. Bake for 8-10 minutes until lightly golden brown, place cookies on a cooling rack until completely cooled. Serve as is or decorate with buttercream icing and sprinkles.
- Cookie yield will vary depending on size of cookie cutters.