Gluten Free Sugar Cookie

Ingredients:

1 cup of sugar
½ cup of butter, softened
1 large egg
1 tablespoon water or milk
1½ teaspoons vanilla
¼ teaspoon salt
¼ teaspoon of cinnamon (optional)
½ teaspoon of xantham gum (omit if your all purpose flour has it)
2 cups of gluten free all-purpose flour + more for rolling/dusting)

Instructions:

In a large bowl, cream butter & sugar at medium speed.
Add egg, water or milk, vanilla, salt, and cinnamon (optional). Blend until mixed well.
Add xantham gum and flour. Mix at a low speed until well combined.
Cover and refrigerate for at least one hour.
Preheat oven to 350 degrees.
Roll out dough onto a lightly floured surface, about ¼" thick.
Cut out with selected cookie cutters and place on baking sheet. Make sure cookies are not touching.
Reform and roll out scrap dough, then continue cutting more cookies.
Bake 10-12 minutes. Remove from oven and let cookies cool five minutes on cookie sheet before removing onto a cooling rack. Cool completely before decorating.
Store in an airtight container for up to 5 days.

Frosting:

4 cups confectioners sugar
1/2 cup shortening
5 Tbs milk
1 Tsp vanilla extract

Cream sugar and shortening.  Add Milk and vanilla.  

Healthy Cookies - GFCF

Ingredients:

3 mashed bananas (ripe)

1/3 cup apple sauce

2 cups oats (make sure gluten free)

1/4 cup almond milk

1/4 cup raisins or nuts

1 cup good chocolate chunks

1 tsp. vanilla

1 tsp. cinnamon

Preheat oven to 350 degrees.  Mix together and bake 15-20 minutes.  Cool and enjoy!

Master Cookie Mix - with a variety of cookies

Master Cookie Mix

4 ½ cup flour
1 ½ cup sugar
1 ½ cup packed brown sugar
2 tsp. salt
2 tsp. baking soda

Mix above n mixing bowl and add:
1 ½ cup shortening, blend until crumbly. Store in air tight container for up to 6 months. Yield 10 cups

Cinnamon Raisin Cookies
2 eggs
½ tsp. cinnamon
½ tsp. almond extract
2 ½ cups master cookie mix
½ cup raisings
½ cup chopped nuts

Combine eggs, cinnamon, extract, and cookie mix. Mix well. Bake 350’ 10-12 minutes.

Banana Cookies
2 eggs
½ cup mashed bananas
¼ cup all-purpose flour
1 tsp. vanilla
2 ½ cup master cookie mix
½ cup chopped nuts

Combine and mix well, then add nuts. Drop by tablespoons on onto ungreased cookie sheet. Bake 350’ for 10-11 minutes.

Peanut Butter Cookies
½ cup peanut butter
2 eggs
1 tsp. vanilla
2 cups master cookie mix

Combine all ingredients, mix well. Drop by rounded tablespoon, flatten slightly. Bake 305’ 0-12 minutes or until browned.

Zucchini Peanut Butter Cookies

In a small bowl combine and cut to make crumble: 1 ½ cup flour, ½ cup crunchy peanut butter, ½ cup set aside.

In another bowl thoroughly combine and beat well: ½ cup butter softened, ½ cup brown sugar, ½ cup white sugar, 1 cup grated unpeeled zucchini, 1 tsp. baking soda. Add 1 egg blend well and add 1 tsp. vanilla, combine with the flour peanut butter mixture and stir in 1 cup chopped roasted peanuts, ½ cup chocolate chips. Chill dough 2 hours; drop by tablespoons onto greased baking sheet.

Bake 375’ 12-15 minutes let cool.

Zucchini Cookies

Blend ½ cup butter softened, 1 ½ cups sugar.
Add 1 egg, 1 ½ cup grated zucchini, 1 tsp. vanilla
Add and blend well: 3 ½ cup flour, 2 tsp. baking powder, 2 tsp. baking soda, ½ tsp. salt, ½ cup chocolate chips, and ½ cup chopped nuts.
Bake 350’ 13-15 minutes. Yield 4 dozen, drop by tablespoons, you may frost with white icing.

Wagon Wheel Cookies

1/2 cup oil
4 ounces unsweetened chocolate (not chips) melted and cooled
2 cups sugar
4 eggs, lightly beaten
2 teas vanilla
1/2 teas salt
2 1/2 cups flour, sifted
2 teas baking powder

With a double boiler, melt the chocolate and cool to room temperature. Sift together the flour, salt, and baking powder. Mix together the oil, chocolate, and sugar and mix well to fully incorporate ingredients. Blend in eggs, in fourths, mixing well after each addition. Add vanilla. Stir in dry ingredients. Place covered in refrigerator and chill for sever hours or overnight. Preheat oven to 350' Portion dough into pieces and shape into 1 1/2 inch balls. Roll in powdered sugar and place 2 inches apart on greased baking sheets. Bake for 10-12 minutes.

No Bake Cookies - Gluten/Dairy Free

2 cups sugar
1 stick margarine or butter (I used Best Life)
3 Tbsp. cocoa powder
1/2 cup milk (I use Silk Milk)
1/2 cup crunchy peanut butter
1 tsp. vanilla extract
3 cups oatmeal (old fashioned rolled oats, not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute.

Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended.

Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.

Makes 2 dozen 3 inch cookies.

**These turned out fantastic & were very easy! My son loved them - as well as the rest of the family!

Oatmeal Coconut Chocolate Chippers

1 c (2 sticks) butter
1 c granulated sugar
1 c firmly packed brown sugar
2 eggs
1 1/2 c all purpose flour
1 teas baking soda
1/2 teas salt
3 c old fashioned quick cooking rolled oats
1 teas vanilla extract
1/2 c coconut
1 1/2 c semisweet chocolate chips

Preheat over to 350' and lightly grease a cookie sheet. Beat the butter, sugar, brown sugar, and eggs in a large bowl of an electric mixer until blended. Beat for 1 minute. Sift the flour, baking soda, and salt onto a square of wax paper (or mix in a bowl). Add to the butter mixture and blend well. Stir in the oats and vanilla. Stir in the coconut and chocolate chips with a wooden spoon. Drop by teaspoonfuls onto the prepared cookie sheet and bake until lightly browned and almost firm when lightly pressed on the top, about 10 minutes. Remove to a rack to cool.

These cookies are absolutely amazing!!!

Yummy Chocolate Frosting (Gluten/Dairy Free)

1/2 cup butter softened (I used Bestlife)
4 Tbsp cocoa powder
4 cups confectioners' sugar
3 Tbsp milk (I used Smart Balance)
1 Tsp vanilla extract

Cream butter. Gradually beat in cocoa, sugar, milk, and vanilla, & mix well.

This was a hit - and it was delicious on brownies & chocolate cake!!! You can also use this same recipe with regular dairy and it should turn out delicious - I didn't notice a difference with either recipe!!!

Fun Sugar Cookies for ANY Holiday!!!

Use a Sugar Cookie Mix. (I used Krusteaz for non-gluten free or Lindsay's Lipsmackin' Roll out and Cut Sugar Cookie Mix for a Gluten Free Option).

Follow the directions on the box. Pick a food-coloring color to die the mix with (we used pink to make zebra-pink cookies) and we also used blue-food coloring with blue crystals another time. Utilize a bowl & pour your crystals in it and take a spoonful of cookie dough mix (all-ready colored) and roll the dough in the crystals and place on the cookie sheet.

Making these with my kids was a lot of fun!!! They loved rolling the dough in the crystals and placing them on the cookie sheet to bake.

We used the same bake time on the box and both options turned out fine!!! You can make these for any holiday and they are easy!!!

Brownie Peppermint Cookies

Brownie Peppermint Cookies
Yields about 3 dozen

Ingredients:
1 (18.3 oz) pkg brownie mix
1 1/4 cups all-purpose flour
1/4 cup packed light-brown sugar
1/4 tsp salt
2 large eggs
2 Tbsp milk
1/2 cup unsalted butter, melted
1 tsp vanilla extract
3/4 tsp peppermint extract
1 recipe vanilla cream frosting, recipe follows
1/2 cup crushed peppermint candy canes


Directions:
Preheat oven to 350 degrees. Butter a cookie sheet and set aside. In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt. Add in eggs and milk and stir with a large spoon. Add in melted butter, vanilla and peppermint extract, stir until well blended. Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet). Bake for 10 minutes. Remove from oven and allow to cool completely before frosting. Once cool, frost each cookie and sprinkle with crushed candy canes.


Vanilla Cream Frosting
Ingredients:
4 cups powdered sugar
1/2 cup unsalted butter, softened
6 Tbsp heavy cream
1 tsp vanilla extract
1/4 tsp salt

Directions:
In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy. Stir in vanilla and salt, blend well.

I added Peppermint Extract to the frosting as well as peppermint Hersey Kisses. These cookies turned out sooo cute and were delicious for the holidays!!!

Chocolate Marshmallow Meltaways - Regular & GFCF

1 1/4 graham-cracker crumbs
1/2 C creamy peanut butter
1/3 C maple syrup
1/4 C sugar
1 tsp. vanilla extract
1/3 tsp. cinnamon
7 oz. marshmallow cream
Nonstick cooking spray
chocolate syrup

(For Gluten/Dairy Free use Gluten Free Graham Crackers)

In large bowl, mix the crumbs, peanut butter, maple syrup, sugar, vanilla, and cinnamon. Shape into 24 1 1/4 inch balls and place them on a parchment paper-lined baking sheet or tray as you shape. Use a fork to flatten and make a crisscross design on each ball.

Before serving, spoon 1/2 teaspoon marshmallow on each cookie. Coat the spoon with nonstick spray to make it easier. Then drizzle the cookies with chocolate syrup. Makes 24

Cake-Mix Cookies

1 box (18.25) yellow cake mix
1 large egg
1/4 C canola oil
1/4 C buttermilk
Colored sprinkles
1 can (16 oz) vanilla frosting yellow, red, blue food coloring

Preheat oven to 350'. Line cookie sheets with parchment paper; set aside.

Combine the cake mix, egg, oil, and buttermilk in a large bowl. Beat with an electric mixer on medium speed until smooth. Shape 1-inch mounds of batter into balls and flatten slightly. Place about 2 inches apart on the prepared cookie sheets. Top with sprinkles.

Bake until cookies are golden and firm, 8-10 minutes. Cool on a wire rack.

Divide the frosting among three bowls. Use a few drops of food coloring to tint frosting the desired shades of pink, blue, and yellow. Sandwich the cookies together with frosting. Makes 30.

Springtime Sugar Cookies

2 1/3 C flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp nutmeg
1/4 tsp salt
1 1/4 c sugar
1 C (2 sticks) butter, softened
1 egg
2 tsp vanilla extract
Colorful cookie glaze

Mix flour, baking soda, cinnamon, nutmeg, and salt. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or overnight until firm.

Roll out dough on lightly floured surface to 1/8 - inch thickness. Cut into shapes with cookie cutters. Place on greased baking sheets.

Bake in preheated 375' oven 8-10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Decorate cooled cookies with colorful cookie glaze. Place on wire rack to dry.

Makes 6 dozen

Easy & Yummy Chocolate Chip Cookies

3 1/4 C flour
1 tsp. baking soda
1/4 tsp. salt
1 1/3 C butter, softened
1 1/4 C granulated sugar
1 C firmly packed light brown sugar
2 eggs
4 tsp. pure vanilla extract
1 pkg. (12 oz) chocolate chips (we use milk chocolate)
1 C walnuts (optional)

Mix flour, baking soda, and salt in medium bowl. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.

Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets. Bake in preheated oven at 375' for 6-10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks, cool completely. Makes 5 dozen.

Chocolate Chocolate Chip Cookies

1/2 C butter, softened
1/4 C brown sugar
1/2 C granulated sugar
1 egg 1 tsp. vanilla extract
1 tsp. instant espresso powder (optional)
1/4 C unsweetened cocoa powder
3/4 C all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 C semisweet chocolate chips

Preheat oven to 375' Line a baking sheet with parchment paper.

Combine butter and sugars in a mixing bowl. Beat with a mixer at medium-high speed until light and fluffy, about 2 minutes. Add egg, vanilla, and expresso powder, mixing until well combined. Add cocoa, flour, baking soda, and salt, mixing on low speed until dry ingredients are incorporated. Add chocolate chips and mix for a few seconds, until evenly distributed. Drop dough by tablespoons onto a baking sheet, about 1 1/2 inches apart.

Bake about 8 minutes, until cookies look set in center. Cool 2 minutes on baking sheet, then transfer to wire rack to cool completely. Makes about 2 1/2 dozen cookies. These cookies are a brownie-chocolate chip cookie.

Mint Chocolate Chip Cookies

1 Pouch Betty Crocker Sugar Cookie Mix
1/2 C butter or margarine, softened
1/4-1/2 tsp. mint extract
6-8 drops green food color
1 egg
1 C creme de menthe baking chips
1 C semisweet chocolate chunks

Mix cookie mix, butter, extract, food color and egg in bowl, until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

Bake at 350' for 8-10 minutes. Cool 3 minutes, remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Six-Layer Holiday Cookies

My son and I made these for his teachers in his preschool 2 weeks ago. They were easy and turned out cute!


Help your child put together a homemade treat for a family birthday, teacher gift, or holiday present for a friend. Just have him/her place the dry ingredients inside a clear container (a jar) and attach a handwritten label and recipe.

1) Fill it up:
Layer 1 cup quick-cooking roller oats, 2/3 cup brown sugar, a mix of 3/4 cup flour, 1/2 tsp. baking powder, and 1/4 tsp. salt, and 1/2 cup each chopped nuts/chocolate chips/dried cranberries.

2) Give these directions:
Empty contents; stir. Mix in 1/2 cup softened butter, 1 slightly beaten egg, 1 Tbs. milk, and 1 tsp. vanilla. Drop dough by teaspoons about 2 inches apart onto ungreased cookie sheets. Bake at 350' for 10-12 minutes. Makes 24 Cookies.

Sugar Cookies

1 cup butter
2 cup sugar
6 eggs
1 Tsp vanilla
5 cup flour
2 Tsp baking powder
1/4 Tsp baking soda

Cream butter, sugar, eggs, and vanilla. Mix dry ingredients in a seperate bowl. Add the dry ingredients into the wet ingredients and mix well.

Bake at 350 for 8-10 minutes. Bake only until bottom of cookies are slightly brown. (Don't over-bake them!) Makes 5-6 dozen.

Butter Cream Frosting
1/3 cup butter
4 cup powdered sugar
1/2 Tsp salt
1-2 Tsp vanilla
1/4 cup milk
(food coloring optional)

Cream butter, add other ingredients except milk. Slowly add milk until frosting is the consistency you want.

Peppermint Cookies

1/2 C butter
1 C sugar
1 egg
1/2 Tsp salt
1 Tsp vanilla
pink or red food coloring
1 1/2 Tsp baking powder
1 3/4 C flour
1 C mint chocolate chips
candy canes, crushed

Preheat oven to 375 degrees. Grease cookie sheet
Cream together sugar, butter, egg, salt and food coloring. Stir in baking powder, flour and vanilla. Add chocolate chips. Roll dough into ball, dip in crushed candy canes. Bake 10 minutes.