Gluten Free Sugar Crinkle Cookies
 
Prep time
Cook time
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Try these easy Gluten Free Sugar Crinkle Cookies for the answer to a simple sweet tooth. There's nothing like a good old naked sugar cookie rolled in coarse sugar!
Author:
Recipe type: Dessert
Serves: 24 cookies
Ingredients
  • 2 sticks butter, softened
  • 1 egg, plus 1 egg yolk
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • ½ tablespoon pure vanilla extract
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup sweet sorghum flour
  • ½ cup white rice flour
  • ½ cup tapioca starch
  • ½ cup coconut flour
  • ¼ cup cornstarch
  • ½ cup coarse sugar for rolling
Directions
  1. In a large mixing bowl or stand mixer, cream together butter, granulated sugar, powdered sugar, and eggs until pale and fluffy. Add vanilla and mix until smooth.
  2. In a separate smaller mixing bowl, sift together salt, baking soda, sorghum flour, white rice flour, tapioca starch, coconut flour, and cornstarch.
  3. Add flour mixture to butter mixture and mix on low speed for 2 minutes, scraping down the sides as needed, until dough is smooth and pulls away from edges.
  4. Divide dough in two balls, Wrap in plastic wrap and chill for 30 minutes.
  5. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Working with one batch of dough at a time, scoop walnut sized pieces of dough and roll into balls. Shake in coarse sugar and place 2" apart on baking sheet. Bake at 350 degrees for 12-14 minutes or until edges are just barely beginning to turn golden. Do not over bake! Remove from oven and allow to cool for 5 minutes on cookie sheet. Transfer parchment paper with cookies to a cooling rack and cool until set.
  6. Repeat steps with remaining dough.
  7. Store leftover cookies in an airtight container at room temperature for up to 3 days or in freezer for up to 6 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-sugar-crinkle-cookies/