Gluten Free and Dairy Free Gingerbread Crinkle Cookies

 Everyone will love these! An excellent holiday cookie for those who must be gluten-free and dairy free.

From Taste of Home

INGREDIENTS

1/4 cup + 2 Tablespoons dark brown sugar

2 Tablespoons granulated sugar

1/4 cup neutral tasting oil such as sunflower, vegetable or canola

1/4 cup molasses

1 egg at room temperature

1 tsp. vanilla extract

2 cups gluten free flour blend

1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1 tsp ginger

1/4 tsp nutmeg

1/8 tsp. allspice

1/8 tsp. cloves

1/2 cup sugar for rolling cookies before baking

3/4 cup powdered sugar for rolling cookies before baking

INSTRUCTIONS

In large bowl, whisk together brown sugar, granulated sugar, oil, molasses, egg and vanilla. Whisk until the mixture becomes lighter in color.

In separate bowl, whisk together flour, baking powder and spices.

Add the dry ingredients to the wet ingredients and mix until well combined.

Chill the dough in the refrigerator for at least 1 - 2 hours or overnight.

Adjust the oven rack to the middle of the oven. Set oven to 350 degrees. Line cookie sheets with parchment paper.

Use a tablespoon measuring spoon to scoop out cookie dough and roll into a ball. Roll in granulated sugar and then in powdered sugar.

Place on cookie sheet and bake 10 - 11 minutes.  Remove from oven and allow to sit on cookie sheets for 10 minutes before removing to wire rack to cool completely.

Store in airtight container.

Gluten-Free Cut Out Sugar Cookies

 Many gluten-free cookies recipes require chilling the dough before and after cutting out the cookies. This one does not which makes it much less time consuming to make delicious gluten-free cookies for the holiday or anytime. As with all gluten-free baking, the best end result comes from weighing out the ingredients rather than measuring. This extra step can make all the difference.

This recipe comes from "Gluten-Free on a Shoestring"

Ingredients

2 cups (280 g) all-purpose gluten free flour

3/4 tsp. Baking powder

1/4 tsp. salt

1/2 cup (100 g) granulated sugar

3 Tablespoons (22 g) confectioners' sugar

8 Tablespoons (112 g) unsalted butter at room temperature

1 egg at room temperature (50 g weighed outside of shell)

1 tsp. pure vanilla extract

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

In large mixing bowl, combine flour, baking powder, salt, granulated sugar and confectioners' sugar.

Whisk to combine. Add butter and mix with electric mixer until mixture looks crumbly and butter is evenly distributed.

Add egg and vanilla. Mix to thoroughly combine. Remove mixture from bowl and knead with clean dry hands to form a ball.

Place the dough on a clean surface sprinkled very lightly with gluten-free flour. Roll to 1/4 - 1/3" thickness.

Cut into shapes with cookie cutters. Place on prepared baking sheets about 1 inch apart.

Bake 6 - 8 minutes. Remove when edges are lightly browned and allow to cool slightly on baking sheet before transferring to wire racks to cool completely.

Frost and decorate after cookies have cooled completely.

Maple Snickerdoodles

 It's fall, y'all!  And that brings the flavors of fall. Maple is one of my favorites and these cookies deliver on sweet maple flavor.  This soft and chewy cookie recipe comes from www.alattefood.com. Enjoy!

Ingredients

3/4 cup softened unsalted butter

3/4 cup sugar

1/4 cup brown sugar

1/4 cup maple syrup

2 tsp. vanilla

1 egg

2 tsp. baking soda

2 1/4 cup all purpose flour

1 1/2 tsp. cinnamon

1 tsp. cream of tartar

1/2 tsp. salt

For the topping:

1/4 cup sugar

1 Tablespoon cinnamon

Instructions:

Cream butter, sugar, and brown sugar together until light and fluffy.

Add in maple syrup, vanilla, and egg. Beat until well combined.

Sift together dry ingredients and slowly add to butter combination.

Chill dough for one hour.

Heat oven to 375 degrees. Line a baking sheet with parchment paper.

Mix cinnamon and sugar together in a small bowl.

Roll dough into balls about 1 1/2 inches in diameter. Roll in cinnamon sugar.

Place two inches apart on baking sheet.

Bake for 8-10 minutes or until tops have cracked.

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

 We have entered the world of gluten-free cooking in my family, so you can expect to see more gluten free recipes posted in the future. This one is a simple cookie from "buildyourbite.com".  No need to substitute gluten-free flour in this recipe. There is no flour. Peanut butter and oats create the texture and maple syrup adds a delicious sweetness.

Ingredients

1 cup creamy peanut butter (for gluten-free: make sure the ingredients are peanuts and salt only)

1 Tablespoon vanilla

1/2 cup maple syrup

1 cup gluten-free oats (yes, oats are gluten-free, but gluten containing ingredients are often added in the processing; gluten-free oats assure that no gluten contamination)

1 cup semi sweet chocolate chips

2 eggs

1/2 tsp. baking powder

1/8 tsp salt

Instructions

Preheat oven to 350 degrees.

In a bowl, beat peanut butter, maple syrup, eggs and vanilla.

In separate bowl, combine oats, baking powder and salt.

Add dry ingredients to wet and beat to combine.

Stir in chocolate chips.

Drop batter onto cookie sheet that has been lined with parchment paper.

Bake 8 - 13 minutes.

Classic Peanut Butter Cookies

 Nothing new about these cookies - tried and true peanut butter cookies.

This recipe from Cooking Classy might become your favorite version of this cookie. It is mine!

Ingredients

1 1/3 cup all purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

3/4 cup creamy peanut butter

1 large egg

1 1/2 tsp vanilla

Instructions

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

With electric mixer, butter, granulated sugar and brown sugar. Mix in peanut butter and egg and vanilla. Mix until combined. Add dry ingredients and mix until just combined.

Scoop dough and shape into balls (about 1 Tablespoon). Place on prepared cookie sheet.

Using a fork, flatten the each cookie ball slightly and then turn the fork and press again in the opposite direction, creating a criss-cross pattern.

Bake for about 9 minutes. Cookies should appear slightly under baked. Remove from oven and allow to sit on the cookie sheet for 5 minutes. Then, remove to wire rack to cool completely. Store in air tight container.

No Bake Cookies

 It was out of necessity that I found this recipe. The main board on my oven went out and I was without an oven for two weeks, waiting for parts and service.  I searched on-line for no bake desserts and found this cookie recipe on "Cooking Classy".  We liked it so much that I would make it again - even with an oven available.

Ingredients

1/2 cup butter

1 3/4 cup sugar

1/3 cup unsweetened cocoa

1/2 cup milk

1 tsp. vanilla

2/3 cup creamy peanut butter

3 cups quick oats (don't use old fashioned oats)

  For a gluten-free version of this recipe, use gluten free oats.

Instructions

Line two baking sheets with parchment paper.

In medium-size saucepan, combine butter, sugar, cocoa and milk.

Set over medium heat and cook, stirring constantly, until it reaches a full rolling boil.

All mixture to boil without stirring for exactly one minute.

Remove from heat and add vanilla, oats and peanut butter.

Stir until combined. Then, using a scoop, drop mixture into mounds on lined baking sheets.

Allow to rest at room temperature to set up for 20-30 minutes.

Store in air tight container.

Super Soft Sugar Cookies

This recipe from Cooking Classy makes the softest sugar cookie ever!  They taste just like what you might find at a bakery. Because they puff up so much, it is important to use simple shapes for your cutouts. A detailed cookie cutter would not work well. Mine are frosted green because St Patrick's Day is just a few days away, but a simple circle cutout with white frosting and sprinkles would be perfect and delicious any time of year.

Ingredients

2 1/3 cup flour
2 Tablespoons cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup softened unsalted butter
1 cup granulated sugar
1 egg
1/2 cup full fat sour cream
1 tsp vanilla extract
1/2 tsp almond extract

Frosting

1/2 cup softened unsalted butter
3 cups powdered sugar
3 Tablespoons half and half, or more if needed
3/4 tsp vanilla

Instructions

In large bowl, combine flour, cornstarch, baking powder, baking soda and salt. Stir until well combined.
In separate bowl of an electric mixer, cream together butter and sugar until well combined. Add egg and beat well. Blend in sour cream, vanilla and almond extract.
Set mixer on low and add in flour mixture.
Divide dough into two portions. Place each on waxed paper and shape into a round disc about 6 inch in diameter. Wrap and refrigerate for 2 hours.
Preheat oven to 350.  Line baking sheets with parchment paper.
Remove from refrigerator and and transfer to floured surface.
Roll to 1/4 inch thickness and cut into rounds with cookie cutter.
Place on baking sheet and bake in prepared oven for 9-11 minutes.
Cool for a few minutes on baking sheet and then transfer to wire rack to cool.
Repeat with remaining dough.

Prepare frosting by combining all ingredients with electric mixer. Add additional half and half if needed to achieve desired consistency to spread. 

Frost cooled cookies. Add sprinkles if desired.
Store in airtight container.

Bourbon Balls

I was looking through the handwritten recipe cards in my mom's old recipe box and found this one - a recipe for Bourbon Balls. I recall she made these every holiday season.  Because this is a no-cook cookie, the cookies are boozy with bourbon, making them an adult treat. Aging them for a week in the refrigerator blends the flavors.

Ingredients

2 1/2 cups crushed vanilla wafers
2 Tablespoons cocoa
1 cup finely chopped pecans
1/2 cup finely chopped coconut
2 tsp. vanilla
1/2 cup bourbon
6 Tablespoons corn syrup
1 cup confectioner's sugar

Instructions

In food processor, add vanilla wafers, coconut and pecans, working in batchs if needed. Process all until finely ground. Combine wafers, coconut and pecans with cocoa, vanilla, bourbon and corn syrup with a spoon.  Form into balls the size of a walnut. Roll in confectioner's sugar.  Store covered in the refrigerator for one or two weeks before eating.

Pumpkin Snickerdoodles

It's that time of year when everything pumpkin is showing up - so not to be outdone by the number of pumpkins offerings, here is a pumpkin spice cookies that lives up to its name. This recipe comes from "The Golden Lining Girl - But First Dessert".

Ingredients

1/2 cup melted butter, cooled slightly
1 cup packed brown sugar
1 egg yolk
1 tsp vanilla
1/3 cup pumpkin puree
1/4 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp cloves
3/4 tsp baking soda
1 1/2 cups flour
1/2 cup sugar
1 tsp cinnamon

Instructions

In large bowl, whisk together butter, brown sugar, egg yolk, vanilla and pumpkin.
In medium bowl, whisk together salt, cinnamon, pumpkin pie spice, cloves, baking soda and flour.
Add dry ingredients to wet ingredients and stir to combine.
Form cookie dough into a ball, wrap in waxed paper, and refrigerate for at least two hours or up to overnight.
In small bowl, combine sugar and cinnamon.
Scoop out dough by large teaspoon and shape into balls about the size of a small walnut. Thoroughly coat the balls in the cinnamon sugar mixture.
Arrange two inches apart on a parchment paper lined cookie sheet.
Bake at 350 degrees for 10-12 minutes. You want the cookies to be slightly underbaked for the center will remain soft. Remove from heat and allow to cool on the cookie sheet for 2 - 3 minutes. Remove from the cookie sheet and dip the warm cookie into the cinnamon sugar mixture. Allow to cool completely on wire rack. Store in air tight container.

High Altitude Chocolate Chip Cookies

If you live in the mountains like I do and attempt to make chocolate chip cookies using the recipe on the bag of  chocolate chips, you will be disappointed. The cookies are flat and often hard.  Here is a recipe adapted from "Mrs Montana Rancher" that is adjusted for the high altitude and results in a soft chewy perfect cookie.

Ingredients

1 cup butter, softened
2/3 cup brown sugar
2/3 cup granulated sugar
1 tsp. vanilla
2 eggs
2 tsp. water
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups chocolate chips
Optional: 1 cup walnuts

Instructions

In a large bowl, cream butter with brown sugar, granulated sugar and vanilla. Add eggs, one at a time, beating well after each addition.
In small bowl, combine flour, baking soda and salt.
Gradually add flour mixture to creamed mixture.  Add water. Mix well.
Stir in chocolate chips.
Wrap dough in waxed paper and freeze for 20 - 30 minutes. This step is important, Don't skip it.
Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper.  Drop dough in one-tablespoon balls on to prepared baking sheet. Bake for 8-10 minutes. Cool on cookie sheet for 2 minutes and then remove to cooling rack.

Chocolate Crinkle Cookies

A classic cookie that everyone loves and all the ingredients are already in your cupboard.

Ingredients

2 1/3 cup flour
2 tsp baking powder
1/2 tsp salt
2 cups sugar
3/4 cup vegetable oil
1 cup unsweetened cocoa powder
4 large eggs
2 tsp. vanilla
3/4 cup powdered sugar

Instructions

In medium bowl, combine flour, baking powder and salt. Set aside.

Combine vegetable oil and sugar in bowl and beat with mixer until well combined.
Mix in cocoa powder. Add eggs and vanilla and mix well.
Add in flour mixture and mix until blended,

Cover dough and refrigerate overnight or freeze for 45 minutes.

When ready to bake cookies, preheat oven to 350 degrees. Line baking sheet with parchment paper.
Place powdered sugar in small bowl.

Scoop dough and roll into 1-inch balls. Roll in powdered sugar. Place on prepared baking sheet.

Bake in oven for 10 - 13 minutes. Cookies should appear slightly under baked. Cool on baking sheet for several  minutes and then transfer to wire rack to cool completely.

Store in airtight container.

Recipe source: Cooking Classy