Gluten-Free Sugar Cookies
A vanilla essence produced by this sugar cookie makes it a festive winter treat. It is lightly sweet, slightly crisp on the outside, with light brown edges yet moist on the inside.
Equipment
- 1 mini scoop
- 3.5 cup mini KitchenAid food processor
Ingredients
- 1 large egg
- 1 tablespoon honey
- ¼ cup granulated sugar
- ¼ teaspoon sugar for topping
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- ½ teaspoon vanilla bean paste with seeds
- 1 cup gluten-free Measure-to-Measure flour
- ¼ teaspoon baking powder
- 2 tablespoons unsalted butter, cold
Instructions
- Preheat oven to 350° Fahrenheit. Line baking sheet with parchment paper. Set it aside.
- In a mini food processor combine egg, honey, granulated sugar, salt, vanilla bean paste, and vanilla extract. Pulse 5 times. Add flour, baking soda, and butter. Pulse on “chop” mode, for about 1 minute, using rubber spatula halfway through to push down flour on inside of container. The batter will be smooth and slightly thick.
- Remove inner blade from processor, use mini scoop to remove dough batter making sure it leveled off. Place individual scoops about 1 to 1 ½ inches apart on prepared baking tray. Batter will spread.
- Place into oven for 15 minutes. Remove from oven, lightly sprinkle with sugar that was set aside. Then allow cookie to cool on baking tray for 10 minutes before serving.
