Gluten-Free Sugar Cookies

Deshian Garricks

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.

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Prep Time 10

Cook Time 15

Cool Time 10

Total Time 35

Servings: 9 cookies

Course: Dessert

Cuisine: American

Calories:

Ingredients Equipment Method

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

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Equipment

1 mini scoop
3.5 cup mini KitchenAid food processor

Method

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.