You could win hundreds of dollars worth of prizes just for sharing your best gluten free cookie recipe!

Announcing the 10 FINALISTS in this year's Gluten Free Cookie Swap!!!

Marci Butler Cranberry Orange Cookies
Jennifer Woods Turtle Thumbprints
Stacey Shaffer Almond Spritz
Jill WIlkins Sugar Cookies
Janice Alotaibi Ginger & Spice Crackles
Amanda Freeland Gingersnaps with Marshmallow Topping
Megan Paradiso Strawberry-Macha Chocolate Chip Cookies
Jill Simms Candy Cane Cookie Bars
Jill Simms Salted Brownie Cookies
Meghan Prendergast Holiday Thyme Biscotti

Gluten-free Strawberry Matcha Chocolate Chip Cookies Ingredients: * 2 cups GF flour * 1 tsp xantham gum (omit if it’s already in your flour) * 1/2 tsp baking soda * 1/4 tsp kosher salt * 4 tsp matcha powder * 1/2 cup granulated sugar * 1/4 cup light brown sugar, packed * 1 cup unsalted butter, melted and cooled * 2 large eggs, room temperature * 2 tsp vanilla extract * 1 heaping cup freeze dried strawberries * 1/2 cup chocolate chips (white or semi-sweet are recommended) Directions: Preheat oven to 350°F. Add flour, xantham gum (if needed), baking soda, salt, matcha, and sugars to a medium bowl and whisk to combine. Whisk together eggs and vanilla extract with the melted butter in a separate bowl. Pour wet ingredients into the dry and stir until well combined. Add the freeze dried strawberries, breaking up the larger pieces with your hand, and chocolate chips of your choice, then mix until everything is incorporated. The dough will be soft. Using a medium scooper, measure out cookies and place on a parchment paper-lined baking sheet. Using your fingers, gently shape the cookies and press down slightly to flatten. Bake for 14-15 minutes until just barely golden brown on the edges and bottom - you don’t want to matcha to turn dark. Let cool on the cookie sheet for 10 minutes, then transfer to a cooling rack until fully cooled. Makes approximately 20 cookies. Notes: Especially when it comes to white chocolate chips, remember to use ones that you don’t mind eating on their own. Personally I prefer either Ghiradelli or Nestle white chocolate chips in cookies because they don’t turn brown during baking and maintain their chip shape. You can add more freeze dried strawberries if you wish, but don’t go more than a cup and a half - my family was split on who liked more and who didn’t, so I settled in the middle with a heaping cup. tw_user 174 Weeks
- Gluten-free Strawberry Matcha Chocolate Chip Cookies Ingredients: * 2 cups GF flour * 1 tsp xantham gum (omit if it’s already in your flour) * 1/2 tsp baking soda * 1/4 tsp kosher salt * 4 tsp matcha powder * 1/2 cup granulated sugar * 1/4 cup light brown sugar, packed * 1 cup unsalted butter, melted and cooled * 2 large eggs, room temperature * 2 tsp vanilla extract * 1 heaping cup freeze dried strawberries * 1/2 cup chocolate chips (white or semi-sweet are recommended) Directions: Preheat oven to 350°F. Add flour, xantham gum (if needed), baking soda, salt, matcha, and sugars to a medium bowl and whisk to combine. Whisk together eggs and vanilla extract with the melted butter in a separate bowl. Pour wet ingredients into the dry and stir until well combined. Add the freeze dried strawberries, breaking up the larger pieces with your hand, and chocolate chips of your choice, then mix until everything is incorporated. The dough will be soft. Using a medium scooper, measure out cookies and place on a parchment paper-lined baking sheet. Using your fingers, gently shape the cookies and press down slightly to flatten. Bake for 14-15 minutes until just barely golden brown on the edges and bottom - you don’t want to matcha to turn dark. Let cool on the cookie sheet for 10 minutes, then transfer to a cooling rack until fully cooled. Makes approximately 20 cookies. Notes: Especially when it comes to white chocolate chips, remember to use ones that you don’t mind eating on their own. Personally I prefer either Ghiradelli or Nestle white chocolate chips in cookies because they don’t turn brown during baking and maintain their chip shape. You can add more freeze dried strawberries if you wish, but don’t go more than a cup and a half - my family was split on who liked more and who didn’t, so I settled in the middle with a heaping cup.
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Cranberry Orange Cookies 1 cup unsalted butter (softened) 1 cup white sugar 1/2 cup of packed brown sugar 1 large egg 2 tablespoons orange juice 2 1/2 cups of GF Jules flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups dried cranberries Glaze 1 1/2 cups confectioners' sugar 3 tablespoons orange juice Directions Preheat oven 375 Cream butter, white sugar, and brown sugar -- beat egg and then mix in orange juice Whisk together flour, baking soda, and salt in separate bowl. Stir in flour mixture into the butter mixture unter combined. Mix in cranberries. Drop dough on cookie sheet and 12 -14 minutes Let cool; put glaze in a ziplock and drizzle over cookies (adapted from All Recipes) tw_user 174 Weeks
- Cranberry Orange Cookies 1 cup unsalted butter (softened) 1 cup white sugar 1/2 cup of packed brown sugar 1 large egg 2 tablespoons orange juice 2 1/2 cups of GF Jules flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups dried cranberries Glaze 1 1/2 cups confectioners' sugar 3 tablespoons orange juice Directions Preheat oven 375 Cream butter, white sugar, and brown sugar -- beat egg and then mix in orange juice Whisk together flour, baking soda, and salt in separate bowl. Stir in flour mixture into the butter mixture unter combined. Mix in cranberries. Drop dough on cookie sheet and 12 -14 minutes Let cool; put glaze in a ziplock and drizzle over cookies (adapted from All Recipes)
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3 cups king aurthur gluten free flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1/2 cup shortening 1 cup sugar 2 eggs 1 cup sour cream 1 tsp vanilla extract Frosting 2 cups powdered sugar 2 Tbsp butter softened 1 tsp vanilla 2-3 Tbsp milk 4-5 drops food coloring Add the gluten free flour, blend to baking powder, baking soda, and salt to a mixing bowl and stir to combine. In the bowl of a stand mixer fitted with a paddle attachment, mix the shortening and sugar together on medium-high speed until soft and fluffy. With the mixer running, add the eggs one at a time. Add the sour cream and vanilla and mix until creamy. Reduce to low speed and add the dry mixture 1/3 at a time until evenly mixed. Chill the dough in the fridge for 1-2 hours. Divide the dough into two halves. Roll the first half out on a floured surface until it's a little over 1/4" thick. Cut out cookies with a floured cookie cutter, and use a spatula to transfer them to the baking sheet. Repeat with the other half of the dough, then bake the cookies at 350°F for 10-12 minutes, or until just beginning to brown around the edges. Move cookies to a cooling rack to cool completely. Prepare the frosting, adding powdered sugar with a little splash of milk as necessary to achieve thick, fluffy frosting. Gluten free cookie recipe adapted from onegoodthingbyjillee tw_user 173 Weeks
- 3 cups king aurthur gluten free flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1/2 cup shortening 1 cup sugar 2 eggs 1 cup sour cream 1 tsp vanilla extract Frosting 2 cups powdered sugar 2 Tbsp butter softened 1 tsp vanilla 2-3 Tbsp milk 4-5 drops food coloring Add the gluten free flour, blend to baking powder, baking soda, and salt to a mixing bowl and stir to combine. In the bowl of a stand mixer fitted with a paddle attachment, mix the shortening and sugar together on medium-high speed until soft and fluffy. With the mixer running, add the eggs one at a time. Add the sour cream and vanilla and mix until creamy. Reduce to low speed and add the dry mixture 1/3 at a time until evenly mixed. Chill the dough in the fridge for 1-2 hours. Divide the dough into two halves. Roll the first half out on a floured surface until it's a little over 1/4" thick. Cut out cookies with a floured cookie cutter, and use a spatula to transfer them to the baking sheet. Repeat with the other half of the dough, then bake the cookies at 350°F for 10-12 minutes, or until just beginning to brown around the edges. Move cookies to a cooling rack to cool completely. Prepare the frosting, adding powdered sugar with a little splash of milk as necessary to achieve thick, fluffy frosting. Gluten free cookie recipe adapted from onegoodthingbyjillee
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3 cups Jules GF flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough tw_user 173 Weeks
- 3 cups Jules GF flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough
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Gluten Free Pumpkin Cookies (adapted from a recipe from Megan Michael) 2.5 c flour (gluten free blend) 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon (or more if you like!) 1/2 tsp nutmeg 1.5 c sugar 1/2 c butter (softened) 1 c canned pumpkin purée (NOT pumpkin pie filling) 1 egg 1 tsp vanilla Mix the flour, baking soda, baking powder, cinnamon, and nutmeg. In a separate bowel, beat the butter and sugar. Add the egg, pumpkin purée, and vanilla. Add the dry ingredients to the wet. Drop by heaping spoonful onto a cookie sheet. Bake for 10-15 minutes. When cool, drizzle with icing: 1 c powdered sugar 1 tsp vanilla + a few tsps of milk to get desired texture. tw_user 173 Weeks
- Gluten Free Pumpkin Cookies (adapted from a recipe from Megan Michael) 2.5 c flour (gluten free blend) 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon (or more if you like!) 1/2 tsp nutmeg 1.5 c sugar 1/2 c butter (softened) 1 c canned pumpkin purée (NOT pumpkin pie filling) 1 egg 1 tsp vanilla Mix the flour, baking soda, baking powder, cinnamon, and nutmeg. In a separate bowel, beat the butter and sugar. Add the egg, pumpkin purée, and vanilla. Add the dry ingredients to the wet. Drop by heaping spoonful onto a cookie sheet. Bake for 10-15 minutes. When cool, drizzle with icing: 1 c powdered sugar 1 tsp vanilla + a few tsps of milk to get desired texture.
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Gluten Free Italian Ricotta Cookies INGREDIENTS 1 Lb container ricotta cheese 1 cup butter (softened) 2 cups sugar 2 eggs 2 tsp vanilla 16 oz Better Batter Gluten Free Flour 1 tsp baking soda 1 tsp salt Cookies: Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Alternate ricotta and dry ingredients. Use small cookie scoop or drop by teaspoons onto cookie sheet with parchment paper. Bake 10-12 minutes. Yields 5-6 dozen cookies. Icing: 2 Tbsp butter (softened) 1 tsp vanilla 4 cups powdered sugar Milk Cream butter and vanilla. Add powdered sugar 1/2 cup at a time. Add milk 1 teaspoon at a time until you achieve desired consistency. Dip top of cooled cookies into icing mixture and allow to dry. Enjoy! tw_user 173 Weeks
- Gluten Free Italian Ricotta Cookies INGREDIENTS 1 Lb container ricotta cheese 1 cup butter (softened) 2 cups sugar 2 eggs 2 tsp vanilla 16 oz Better Batter Gluten Free Flour 1 tsp baking soda 1 tsp salt Cookies: Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Alternate ricotta and dry ingredients. Use small cookie scoop or drop by teaspoons onto cookie sheet with parchment paper. Bake 10-12 minutes. Yields 5-6 dozen cookies. Icing: 2 Tbsp butter (softened) 1 tsp vanilla 4 cups powdered sugar Milk Cream butter and vanilla. Add powdered sugar 1/2 cup at a time. Add milk 1 teaspoon at a time until you achieve desired consistency. Dip top of cooled cookies into icing mixture and allow to dry. Enjoy!
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HOLIDAY THYME BISCOTTI INGREDIENTS • 2¼ cups Gluten Free Flour (I used King Arthur’s 1:1) • 2 teaspoons baking powder • ½ teaspoon sea salt or pink salt • 5 tablespoons unsalted butter softened to room temperature • ¾ cup granulated sugar • 2 eggs • 1 tablespoon coarsely chopped fresh thyme • ½ tablespoon vanilla extract • 1 ½ tablespoon almond extract • 1 cup sliced almonds • ½ tablespoon ground cardamom • 1 tablespoon honey INSTRUCTIONS 1. Preheat the oven to 350°F. Line a baking pan with parchment paper or a silicone baking mat. Set aside. 2. In a large bowl, whisk together flour, baking powder and sea salt. Set aside. 3. In the bowl of a stand mixer (or using a hand mixer), beat together softened butter and sugar until it is light and fluffy. 4. Add eggs, thyme, cardamom, honey, vanilla extract and almond extract to the mixture. Mix until well-incorporated. 5. With the mixer on medium-low, slowly add in the flour. Mix until the flour is just incorporated. 6. Add the sliced almonds and fold in by hand or mix gently with the mixer as to not break the pieces up too much. 7. Divide the dough taking about half and carefully (and quickly) place it on the lined baking pan and form into a loaf that is about 12 inches long and 3 inches wide. Do the same with the remaining half of the dough, leaving about 4-5 inches between them as they will spread a bit during baking. Add some almond pieces on top of loaf if desired. 8. Bake for about 25 minutes or until they are puffed and light golden brown. Remove from oven and allow to cool for about 5-10 minutes. Turn the oven down to 250°F. 9. Using a serrated knife, carefully slice about 1 inch biscotti from each loaf. Place the biscotti, cut side down, back onto the baking pan. 10. Bake for 25 minutes, then flip and bake for another 20 minutes or until the biscotti have dried out and are crisp and golden. 11. Remove from oven and allow to cool completely. tw_user 173 Weeks
- HOLIDAY THYME BISCOTTI INGREDIENTS • 2¼ cups Gluten Free Flour (I used King Arthur’s 1:1) • 2 teaspoons baking powder • ½ teaspoon sea salt or pink salt • 5 tablespoons unsalted butter softened to room temperature • ¾ cup granulated sugar • 2 eggs • 1 tablespoon coarsely chopped fresh thyme • ½ tablespoon vanilla extract • 1 ½ tablespoon almond extract • 1 cup sliced almonds • ½ tablespoon ground cardamom • 1 tablespoon honey INSTRUCTIONS 1. Preheat the oven to 350°F. Line a baking pan with parchment paper or a silicone baking mat. Set aside. 2. In a large bowl, whisk together flour, baking powder and sea salt. Set aside. 3. In the bowl of a stand mixer (or using a hand mixer), beat together softened butter and sugar until it is light and fluffy. 4. Add eggs, thyme, cardamom, honey, vanilla extract and almond extract to the mixture. Mix until well-incorporated. 5. With the mixer on medium-low, slowly add in the flour. Mix until the flour is just incorporated. 6. Add the sliced almonds and fold in by hand or mix gently with the mixer as to not break the pieces up too much. 7. Divide the dough taking about half and carefully (and quickly) place it on the lined baking pan and form into a loaf that is about 12 inches long and 3 inches wide. Do the same with the remaining half of the dough, leaving about 4-5 inches between them as they will spread a bit during baking. Add some almond pieces on top of loaf if desired. 8. Bake for about 25 minutes or until they are puffed and light golden brown. Remove from oven and allow to cool for about 5-10 minutes. Turn the oven down to 250°F. 9. Using a serrated knife, carefully slice about 1 inch biscotti from each loaf. Place the biscotti, cut side down, back onto the baking pan. 10. Bake for 25 minutes, then flip and bake for another 20 minutes or until the biscotti have dried out and are crisp and golden. 11. Remove from oven and allow to cool completely.
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Pistachio Cookies (from a recipe in “myheavenlyrecipes.com) 338g gfJules flour 1 teaspoon of baking soda ¼ teaspoon of salt 2 sticks of butter at room temperature ½ cup of light brown sugar packed ½ cup of granulated sugar 2 eggs 1 ½ teaspoon of pure vanilla extract or imitation vanilla flavor 1 3.4-oz package of pistachio instant pudding (Jello brand is reported to be gf) A dab of green paste color, if desired 1 cup of roughly chopped pistachios 1 cup of white chocolate chips Instructions Whisk the flour, baking soda and salt together in a medium bowl and set aside. Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy, about 4 minutes. Beat in the eggs and vanilla then beat in the pistachio pudding and color (if using) until combined. Stir the flour mixture in by hand then stir in the pistachios and white chocolate chips. Place in the refrigerator overnight. Preheat the oven to 350 degrees Fahrenheit and line 2 large baking pans with parchment paper. Form 2-inch balls from the batter then place them evenly spaced on your prepared baking pans and gently press down on the tops. Press in a few pieces of chopped pistachio if desired then bake one pan at a time for 12-15 minutes or until light and golden around the edges and the tops start to dry out. Notes Storing: – These cookies can be stored in an airtight container at room temperature for up to 1 week. I did not top with nuts as there are plenty in the batter. I made mine with a #100 cookie scoop and baked this size for 10 minutes. tw_user 172 Weeks
- Pistachio Cookies (from a recipe in “myheavenlyrecipes.com) 338g gfJules flour 1 teaspoon of baking soda ¼ teaspoon of salt 2 sticks of butter at room temperature ½ cup of light brown sugar packed ½ cup of granulated sugar 2 eggs 1 ½ teaspoon of pure vanilla extract or imitation vanilla flavor 1 3.4-oz package of pistachio instant pudding (Jello brand is reported to be gf) A dab of green paste color, if desired 1 cup of roughly chopped pistachios 1 cup of white chocolate chips Instructions Whisk the flour, baking soda and salt together in a medium bowl and set aside. Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy, about 4 minutes. Beat in the eggs and vanilla then beat in the pistachio pudding and color (if using) until combined. Stir the flour mixture in by hand then stir in the pistachios and white chocolate chips. Place in the refrigerator overnight. Preheat the oven to 350 degrees Fahrenheit and line 2 large baking pans with parchment paper. Form 2-inch balls from the batter then place them evenly spaced on your prepared baking pans and gently press down on the tops. Press in a few pieces of chopped pistachio if desired then bake one pan at a time for 12-15 minutes or until light and golden around the edges and the tops start to dry out. Notes Storing: – These cookies can be stored in an airtight container at room temperature for up to 1 week. I did not top with nuts as there are plenty in the batter. I made mine with a #100 cookie scoop and baked this size for 10 minutes.
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Hot Chocolate Peppermint Cookies Ingredients 1 cup unsalted butter, softened 1 cup sugar 1 large egg, room temperature 1 teaspoon peppermint extract ½ teaspoon pure vanilla extract 2-1/3 cups Jules gluten free flour 1/3 cup Ghirardelli 100% cocoa 1 teaspoon sea salt 1 teaspoon baking soda 1 10 ounce bag Enjoy Life dairy free chocolate chips 1 cup marshmallow creme 1 cup finely crushed Bob’s peppermint candy canes Directions Preheat oven to 375°. Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until tops are cracked, 10-12 minutes. Remove to wire racks to cool completely. In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container. Adapted from the Taste of Home recipe tw_user 172 Weeks
- Hot Chocolate Peppermint Cookies Ingredients 1 cup unsalted butter, softened 1 cup sugar 1 large egg, room temperature 1 teaspoon peppermint extract ½ teaspoon pure vanilla extract 2-1/3 cups Jules gluten free flour 1/3 cup Ghirardelli 100% cocoa 1 teaspoon sea salt 1 teaspoon baking soda 1 10 ounce bag Enjoy Life dairy free chocolate chips 1 cup marshmallow creme 1 cup finely crushed Bob’s peppermint candy canes Directions Preheat oven to 375°. Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until tops are cracked, 10-12 minutes. Remove to wire racks to cool completely. In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container. Adapted from the Taste of Home recipe
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Gingersnap Cookies with Marshmallow topping ¾ cup butter 2 cups sugar 2 eggs ½ cup molasses 2 teaspoons white vinegar 3 ¾ cup Jules gluten free flour 1 ½ teaspoons baking soda 1 Tablespoon ground ginger ½ teaspoon ground cinnamon ¼ teaspoon ground cloves 1 bag large gluten free marshmallows, cut in half Cream butter and sugar. Beat in eggs, molasses and vinegar. Add flour, baking soda and spices. Mix until well blended. Form dough into ¾ inch balls bake at 325 degrees for 7 minutes. Remove from oven. Top with 1 marshmallow half, cut side down. Return to the oven for 4 more minutes. Adapted from the Joy of cooking tw_user 172 Weeks
- Gingersnap Cookies with Marshmallow topping ¾ cup butter 2 cups sugar 2 eggs ½ cup molasses 2 teaspoons white vinegar 3 ¾ cup Jules gluten free flour 1 ½ teaspoons baking soda 1 Tablespoon ground ginger ½ teaspoon ground cinnamon ¼ teaspoon ground cloves 1 bag large gluten free marshmallows, cut in half Cream butter and sugar. Beat in eggs, molasses and vinegar. Add flour, baking soda and spices. Mix until well blended. Form dough into ¾ inch balls bake at 325 degrees for 7 minutes. Remove from oven. Top with 1 marshmallow half, cut side down. Return to the oven for 4 more minutes. Adapted from the Joy of cooking
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Cake Batter Funfetti Sugar Cookies with Cake Batter flavored cream cheese frosting (vegan, gluten free) Serves/makes: 12-13 large cookies (1 cookie per serving) Cookies 20 oz. Great Value Gluten free yellow cake mix 6 tablespoons of Country Crock Plant based butter 2 large eggs 1/4 cup unsweetened soy milk (or use your preferred nut milk) 1 tsp cake batter extract (or substitute with 1/2 tsp vanilla extract and 1/2 tsp almond extract (look for ones that are nut free or imitation) and 1/2 tsp butter extract 3 Tbsp sprinkles of choice Cake Batter Frosting 6 TBSP Country Crock Plant based butter 8 oz. Plant Based Cream Cheese ( I used Philadelphia) Pinch of Salt 2 cups powdered sugar 3 TBSP unsweetened soy milk (or preferred plant based milk) Preheat oven to 375°F. Crumple up a piece of parchment paper, uncrumple and lay flat onto your baking sheet. (This keeps it from curling up on the edges and flying up in the oven, sticking to your batter). Lightly spray your parchment with non stick spray. Set cookie sheet(s) aside. Using a stand or hand mixer, combine all of your cookie ingredients except sprinkles in your mixing bowl. If dough is too sticky, add a TBSP of additional dry cake mix and mix to combine. Use a medium (#2) cookie scoop to measure out your cookie dough. Drop scooped dough onto your parchment covered cookie sheet. Bake 12 - 15 minutes or until edges are lightly golden brown. Remove from oven, let cool on your cookie sheet for 10 minutes and then transfer to a cooling rack. Cool completely before icing. While your cookies are cooling, prepare your frosting. See Notes first** In a medium mixing bowl, combine butter and cream cheese until well incorporated and Smooth. About 2-3 minutes. Begin adding your powdered sugar 1/2 cup at a time followed by 1 Tbsp of soy milk. Beginning with powdered sugar and ending with powdered sugar. Add in your extract(s) and Beat until fluffy. If you like your frosting thicker, add more powdered sugar and 1 TBSP less soy milk. Cover your frosting with plastic wrap and place in your fridge for 20-30 minutes or desired consistency. Once frosting is ready, use the back of a spoon to frost your cookies, decorating with extra sprinkles. I like to frost a cookie, add on sprinkles and then move onto the next. Do not stack your cookies up on top of each other. They will stick together. Instead, lay your cookies on a serving tray or smaller cookie sheet. Add your baking rack to your fridge and place on tray or sheet underneath and one on top. (This is also useful when you're cooking up a holiday storm and need more space in your refrigerator. ) Place cookies uncovered in your fridge until frosting is set and no longer sticky. Then store in an air tight container in your fridge. tw_user 172 Weeks
- Cake Batter Funfetti Sugar Cookies with Cake Batter flavored cream cheese frosting (vegan, gluten free) Serves/makes: 12-13 large cookies (1 cookie per serving) Cookies 20 oz. Great Value Gluten free yellow cake mix 6 tablespoons of Country Crock Plant based butter 2 large eggs 1/4 cup unsweetened soy milk (or use your preferred nut milk) 1 tsp cake batter extract (or substitute with 1/2 tsp vanilla extract and 1/2 tsp almond extract (look for ones that are nut free or imitation) and 1/2 tsp butter extract 3 Tbsp sprinkles of choice Cake Batter Frosting 6 TBSP Country Crock Plant based butter 8 oz. Plant Based Cream Cheese ( I used Philadelphia) Pinch of Salt 2 cups powdered sugar 3 TBSP unsweetened soy milk (or preferred plant based milk) Preheat oven to 375°F. Crumple up a piece of parchment paper, uncrumple and lay flat onto your baking sheet. (This keeps it from curling up on the edges and flying up in the oven, sticking to your batter). Lightly spray your parchment with non stick spray. Set cookie sheet(s) aside. Using a stand or hand mixer, combine all of your cookie ingredients except sprinkles in your mixing bowl. If dough is too sticky, add a TBSP of additional dry cake mix and mix to combine. Use a medium (#2) cookie scoop to measure out your cookie dough. Drop scooped dough onto your parchment covered cookie sheet. Bake 12 - 15 minutes or until edges are lightly golden brown. Remove from oven, let cool on your cookie sheet for 10 minutes and then transfer to a cooling rack. Cool completely before icing. While your cookies are cooling, prepare your frosting. See Notes first** In a medium mixing bowl, combine butter and cream cheese until well incorporated and Smooth. About 2-3 minutes. Begin adding your powdered sugar 1/2 cup at a time followed by 1 Tbsp of soy milk. Beginning with powdered sugar and ending with powdered sugar. Add in your extract(s) and Beat until fluffy. If you like your frosting thicker, add more powdered sugar and 1 TBSP less soy milk. Cover your frosting with plastic wrap and place in your fridge for 20-30 minutes or desired consistency. Once frosting is ready, use the back of a spoon to frost your cookies, decorating with extra sprinkles. I like to frost a cookie, add on sprinkles and then move onto the next. Do not stack your cookies up on top of each other. They will stick together. Instead, lay your cookies on a serving tray or smaller cookie sheet. Add your baking rack to your fridge and place on tray or sheet underneath and one on top. (This is also useful when you're cooking up a holiday storm and need more space in your refrigerator. ) Place cookies uncovered in your fridge until frosting is set and no longer sticky. Then store in an air tight container in your fridge.
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Gluten Free Gooey Butter Cookies 2 1/4 cup gF flour 2tsp. baking powder 1/2 cup butter -softened 8 oz. creme cheese softened 1 1/2 cup sugar 1Tbsp vanilla 1/2 tsp sea salt 1 large egg 1 large egg yolk 1 cup confectioners sugar -whisk together flour & baking powder and set aside -cream together Creme cheese -add butter until creamy and smooth -beat in sugar, vanilla & salt until light and fluffy -add egg & egg yolk until creamy and light -on low speed add flour mixture -cover and refrigerate for at least 2 hours(I sometimes leave overnight in the fridge) -preheat oven to 325 degrees Fahrenheit -line baking sheet with parchment paper -roll dough into small size balls using cookie scoop -roll in confectioners sugar and place on parchment paper -bake for 14 minutes careful to not let the cookies brown -dust lightly with additional confectioners sugar The picture also has cut out cookies but those are not part of this recipe. I couldn’t find a picture of just the gooey butter coolies alone :) tw_user 172 Weeks
- Gluten Free Gooey Butter Cookies 2 1/4 cup gF flour 2tsp. baking powder 1/2 cup butter -softened 8 oz. creme cheese softened 1 1/2 cup sugar 1Tbsp vanilla 1/2 tsp sea salt 1 large egg 1 large egg yolk 1 cup confectioners sugar -whisk together flour & baking powder and set aside -cream together Creme cheese -add butter until creamy and smooth -beat in sugar, vanilla & salt until light and fluffy -add egg & egg yolk until creamy and light -on low speed add flour mixture -cover and refrigerate for at least 2 hours(I sometimes leave overnight in the fridge) -preheat oven to 325 degrees Fahrenheit -line baking sheet with parchment paper -roll dough into small size balls using cookie scoop -roll in confectioners sugar and place on parchment paper -bake for 14 minutes careful to not let the cookies brown -dust lightly with additional confectioners sugar The picture also has cut out cookies but those are not part of this recipe. I couldn’t find a picture of just the gooey butter coolies alone :)
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Candy Cane Cookie Bars Original recipe is by Lord Byron’s Kitchen and I adapted them to be gluten free. Ingredients 1 cup butter, room temperature 1 cup brown sugar, lightly packed 1 large egg 2 cups all-purpose flour- I use Jules's flour and weigh it: 270 grams 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup candy canes, crushed or 3/4 cup crushed peppermint candies 2 cups mini chocolate chips Instructions In a large bowl, cream together the butter and the sugar with a hand mixer. Add the egg and mix well into the butter mixture. Add the flour, salt, vanilla and 1/4 cup of crushed candy canes. Mix well to combine. Line a baking sheet with parchment paper. I always use a half sheet pan, which is 18″x13″ Turn the cookie mixture out onto the parchment paper and press with your hands to form a flat, rectangular-shape, about 1/4 inch thick. Bake at 350 degrees for 20 minutes. Remove from oven and sprinkle the chocolate chips evenly over the cookie base. Return the oven for 90 seconds. Remove from oven and smear the chocolate evenly with an offset spatula. Sprinkle with the remaining 1/2 cup crushed candy canes. Refrigerate for 30 minutes. Using a pizza cutter, trim along the rough edges (those are for you to munch on right away!) and cut the entire cookie into 32 squares. tw_user 171 Weeks
- Candy Cane Cookie Bars Original recipe is by Lord Byron’s Kitchen and I adapted them to be gluten free. Ingredients 1 cup butter, room temperature 1 cup brown sugar, lightly packed 1 large egg 2 cups all-purpose flour- I use Jules's flour and weigh it: 270 grams 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup candy canes, crushed or 3/4 cup crushed peppermint candies 2 cups mini chocolate chips Instructions In a large bowl, cream together the butter and the sugar with a hand mixer. Add the egg and mix well into the butter mixture. Add the flour, salt, vanilla and 1/4 cup of crushed candy canes. Mix well to combine. Line a baking sheet with parchment paper. I always use a half sheet pan, which is 18″x13″ Turn the cookie mixture out onto the parchment paper and press with your hands to form a flat, rectangular-shape, about 1/4 inch thick. Bake at 350 degrees for 20 minutes. Remove from oven and sprinkle the chocolate chips evenly over the cookie base. Return the oven for 90 seconds. Remove from oven and smear the chocolate evenly with an offset spatula. Sprinkle with the remaining 1/2 cup crushed candy canes. Refrigerate for 30 minutes. Using a pizza cutter, trim along the rough edges (those are for you to munch on right away!) and cut the entire cookie into 32 squares.
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The best GF AND DF Chocolate Chips Cookies 2 1/4 cup gf flour (I use Jules) 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup df butter (8 Tablespoons or 1 stick) 3/4 cup of brown sugar 3/4 cup granulated sugar 2 Eggs 2 teaspoons vanilla extract 1 1/2 cups of mini chocolate chips (I use enjoy life semi sweet df chips) Preheat oven to 350. Line a cookie sheet with parchment or silpat. In med. bowl whisk flour, baking soda, and salt. whisk to combine. Using the paddle attachment cream butter and sugars until thoroughly mixed. Add eggs and combine well. Add half of the flour mixture and cream together and then add the rest of the flour mixture. Add chocolate chips. I use a 2 teaspoon scoop and bake 10-12 minutes. Cookies will be light brown on edges. TO FREEZE: scoop dough onto a pan that will fit in the freezer. Freeze uncooked dough 4-8 Hours and the place in a freezer bag. TO Cook: preheat oven to 350 and place frozen scooped dough onto baking sheet and bake 10--12 minutes!! Enjoy! tw_user 171 Weeks
- The best GF AND DF Chocolate Chips Cookies 2 1/4 cup gf flour (I use Jules) 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup df butter (8 Tablespoons or 1 stick) 3/4 cup of brown sugar 3/4 cup granulated sugar 2 Eggs 2 teaspoons vanilla extract 1 1/2 cups of mini chocolate chips (I use enjoy life semi sweet df chips) Preheat oven to 350. Line a cookie sheet with parchment or silpat. In med. bowl whisk flour, baking soda, and salt. whisk to combine. Using the paddle attachment cream butter and sugars until thoroughly mixed. Add eggs and combine well. Add half of the flour mixture and cream together and then add the rest of the flour mixture. Add chocolate chips. I use a 2 teaspoon scoop and bake 10-12 minutes. Cookies will be light brown on edges. TO FREEZE: scoop dough onto a pan that will fit in the freezer. Freeze uncooked dough 4-8 Hours and the place in a freezer bag. TO Cook: preheat oven to 350 and place frozen scooped dough onto baking sheet and bake 10--12 minutes!! Enjoy!
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Gluten Free Polvorones 1 Cup of Almond Flour 10 TBSP Butter 1 Cup Powdered Sugar 1 Cup of Gluten free Flour 1 tsp. of Cinnamon step 1 Preheat oven to 350 degrees. Line a large sheet pan with parchment paper. Add almond flour and toast for 9 to 10 minutes, stirring halfway. Once done toasting, transfer almond flour to a large bowl and allow to cool for 10 minutes. Set aside sheet pan with parchment paper. step 2 In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening and powdered sugar together on medium-low speed until shortening forms pea-sized crumbs. step 3 In the large bowl with the cooled almond flour, add the gluten free flour, cinnamon, and salt. Whisk together until combined. Add flour mixture to the shortening/powdered sugar mixture and mix on medium-low speed until combined, this will take a few minutes. Press the dough together to form a ball. step 4 Place a sheet of parchment paper on your work surface and lightly dust with gluten free flour. Place dough in the center of prepared parchment paper. Place a second sheet of parchment paper on top of the dough. Using a rolling pin, roll out the dough to an even ½ inch thickness. Grab a 2 inch round cookie cutter and dust in gluten free flour. Remove the top sheet of parchment paper and cut out the cookies. Use a spatula to carefully move cut out cookies onto the prepared sheet pan, spacing them about 1 ½ inches apart. Re-roll dough scraps and cut out cookies until all the dough has been used. step 5 Bake for 13 to 15 minutes, or until the tops of the cookies begin to crack and the edges are a light golden brown. Allow cookies to cool completely on sheet pan as they are very delicate and will fall apart if moved while still warm. tw_user 171 Weeks
- Gluten Free Polvorones 1 Cup of Almond Flour 10 TBSP Butter 1 Cup Powdered Sugar 1 Cup of Gluten free Flour 1 tsp. of Cinnamon step 1 Preheat oven to 350 degrees. Line a large sheet pan with parchment paper. Add almond flour and toast for 9 to 10 minutes, stirring halfway. Once done toasting, transfer almond flour to a large bowl and allow to cool for 10 minutes. Set aside sheet pan with parchment paper. step 2 In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening and powdered sugar together on medium-low speed until shortening forms pea-sized crumbs. step 3 In the large bowl with the cooled almond flour, add the gluten free flour, cinnamon, and salt. Whisk together until combined. Add flour mixture to the shortening/powdered sugar mixture and mix on medium-low speed until combined, this will take a few minutes. Press the dough together to form a ball. step 4 Place a sheet of parchment paper on your work surface and lightly dust with gluten free flour. Place dough in the center of prepared parchment paper. Place a second sheet of parchment paper on top of the dough. Using a rolling pin, roll out the dough to an even ½ inch thickness. Grab a 2 inch round cookie cutter and dust in gluten free flour. Remove the top sheet of parchment paper and cut out the cookies. Use a spatula to carefully move cut out cookies onto the prepared sheet pan, spacing them about 1 ½ inches apart. Re-roll dough scraps and cut out cookies until all the dough has been used. step 5 Bake for 13 to 15 minutes, or until the tops of the cookies begin to crack and the edges are a light golden brown. Allow cookies to cool completely on sheet pan as they are very delicate and will fall apart if moved while still warm.
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SALTED BROWNIE COOKIES. based on Jennifer's recipe beyondthebutter.com and adapted to gluten free by me 1 cup All-Purpose Flour - I used 135 grams of Jules's flour 1 teaspoon Baking Powder ⅛ teaspoon Salt 2 Large Eggs (room temperature) 1 Large Egg Yolk (room temperature) 1 cup Granulated Sugar 1 tablespoon Vegetable Oil 1 teaspoon Vanilla Extract 6 tablespoon Unsalted Butter 1 cup Semi-Sweet Chocolate Chips (plus some for topping cookies) ¼ cup Unsweetened Cocoa Powder 1 teaspoon Espresso Powder (optional) Sea Salt Flakes (for topping cookies (optional garnish)) INSTRUCTIONS Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats. Set to the side. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side. 1 cup All-Purpose Flour, 1 teaspoon Baking Powder, ⅛ teaspoon Salt Using a hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together on medium-high speed until fully combined and frothy. 2 Large Eggs, 1 Large Egg Yolk, 1 cup Granulated Sugar, 1 tablespoon Vegetable Oil, 1 teaspoon Vanilla Extract Meanwhile, in a small saucepan, heat the semi-sweet chocolate chips and unsalted butter together over medium heat until fully melted and smooth. Remove from heat and immediately whisk or stir in the unsweetened cocoa powder and espresso powder. 6 tablespoon Unsalted Butter, 1 cup Semi-Sweet Chocolate Chips, ¼ cup Unsweetened Cocoa Powder, 1 teaspoon Espresso Powder Carefully pour the melted chocolate mixture into the wet ingredients and mix until the chocolate is just combined. Add in the whisked dry ingredients and mix on low speed until just combined. You can also simply fold in the dry ingredients using a spatula. The batter will be on the thinner side, but still scoopable. Using a 1 ½ tablespoon-size cookie scoop or 2 spoons, scoop the cookie dough out and place onto the baking sheets, leaving about 1 ½ inches of space between them. Sprinkle some sea salt flakes over the top of each cookie, then bake for 8-10 minutes at 350ºF or until the tops of the cookies have a shiny, crackly top to them. Sea Salt Flakes Remove from the oven and top with a few additional chocolate chips (optional). You can also choose to use a round cookie cutter to shape them into perfect round cookies. Do this immediately after they have come out of the oven while they're still soft. Visit my 'how do you make perfectly round cookies?' section of the blog post for all my cookie shaping tips. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely—because they are really good still warm! Use a spatula to transfer the cookies because they will be very soft! Cookies are best kept in a sealed food container at room temperature for up to 2 days. tw_user 171 Weeks
- SALTED BROWNIE COOKIES. based on Jennifer's recipe beyondthebutter.com and adapted to gluten free by me 1 cup All-Purpose Flour - I used 135 grams of Jules's flour 1 teaspoon Baking Powder ⅛ teaspoon Salt 2 Large Eggs (room temperature) 1 Large Egg Yolk (room temperature) 1 cup Granulated Sugar 1 tablespoon Vegetable Oil 1 teaspoon Vanilla Extract 6 tablespoon Unsalted Butter 1 cup Semi-Sweet Chocolate Chips (plus some for topping cookies) ¼ cup Unsweetened Cocoa Powder 1 teaspoon Espresso Powder (optional) Sea Salt Flakes (for topping cookies (optional garnish)) INSTRUCTIONS Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats. Set to the side. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side. 1 cup All-Purpose Flour, 1 teaspoon Baking Powder, ⅛ teaspoon Salt Using a hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together on medium-high speed until fully combined and frothy. 2 Large Eggs, 1 Large Egg Yolk, 1 cup Granulated Sugar, 1 tablespoon Vegetable Oil, 1 teaspoon Vanilla Extract Meanwhile, in a small saucepan, heat the semi-sweet chocolate chips and unsalted butter together over medium heat until fully melted and smooth. Remove from heat and immediately whisk or stir in the unsweetened cocoa powder and espresso powder. 6 tablespoon Unsalted Butter, 1 cup Semi-Sweet Chocolate Chips, ¼ cup Unsweetened Cocoa Powder, 1 teaspoon Espresso Powder Carefully pour the melted chocolate mixture into the wet ingredients and mix until the chocolate is just combined. Add in the whisked dry ingredients and mix on low speed until just combined. You can also simply fold in the dry ingredients using a spatula. The batter will be on the thinner side, but still scoopable. Using a 1 ½ tablespoon-size cookie scoop or 2 spoons, scoop the cookie dough out and place onto the baking sheets, leaving about 1 ½ inches of space between them. Sprinkle some sea salt flakes over the top of each cookie, then bake for 8-10 minutes at 350ºF or until the tops of the cookies have a shiny, crackly top to them. Sea Salt Flakes Remove from the oven and top with a few additional chocolate chips (optional). You can also choose to use a round cookie cutter to shape them into perfect round cookies. Do this immediately after they have come out of the oven while they're still soft. Visit my 'how do you make perfectly round cookies?' section of the blog post for all my cookie shaping tips. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely—because they are really good still warm! Use a spatula to transfer the cookies because they will be very soft! Cookies are best kept in a sealed food container at room temperature for up to 2 days.
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Ginger and Spice Crackles 202 grams gf Jules flour 2 tsp ginger 1 1/2 tsp cinnamon 1 tsp baking soda 1/4 tsp cloves 1/4 tsp salt 1 cup brown sugar 6 T softened, unsalted butter 1 large egg 2 T molasses 1/3-1/2 c powdered sugar for rolling Whisk flour, ginger, cinnamon, baking soda, cloves, and salt in a medium bowl and set aside. Beat brown sugar and softened butter on high speed until well combined,. Beat in egg and molasses. On low speed, gradually add the flour mixture, mixing just until combined. Form into a 1”thick disk, wrap in plastic and chill for 1 hr. Preheat oven to 350 degrees and line 2 large baking sheets with parchment. Roll dough into 1” balls, about 1T each and then roll in powdered sugar to coat heavily. Place about 2 inches apart on prepared baking sheets and bake one sheet at a time until cookies crackle on top, 10-12 minutes. Transfer to wire racks to cool. Adapted from Eating Well. tw_user 171 Weeks
- Ginger and Spice Crackles 202 grams gf Jules flour 2 tsp ginger 1 1/2 tsp cinnamon 1 tsp baking soda 1/4 tsp cloves 1/4 tsp salt 1 cup brown sugar 6 T softened, unsalted butter 1 large egg 2 T molasses 1/3-1/2 c powdered sugar for rolling Whisk flour, ginger, cinnamon, baking soda, cloves, and salt in a medium bowl and set aside. Beat brown sugar and softened butter on high speed until well combined,. Beat in egg and molasses. On low speed, gradually add the flour mixture, mixing just until combined. Form into a 1”thick disk, wrap in plastic and chill for 1 hr. Preheat oven to 350 degrees and line 2 large baking sheets with parchment. Roll dough into 1” balls, about 1T each and then roll in powdered sugar to coat heavily. Place about 2 inches apart on prepared baking sheets and bake one sheet at a time until cookies crackle on top, 10-12 minutes. Transfer to wire racks to cool. Adapted from Eating Well.
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Sea Salt Caramel White Chocolate Cookies Original recipe by Teresa and cantstayoutofthekitchen,com These spectacular cookies start with a copycat recipe of Mrs. Field's Chocolate Chip Cookies then substitute white chocolate chips and sea salt caramel chips for luscious, decadent, rich flavor. Perfect for tailgating parties or Christmas Cookie Exchanges! PREP TIME 20 mins COOK TIME 15 mins TOTAL TIME 35 mins COURSE Cookies, Brownies and Bars, Dessert CUISINE American SERVINGS 48 CALORIES 176 kcal INGREDIENTS 1 cup unsalted butter softened (2 sticks) 1/2 cup granulted sugar 1 1/2 cups brown sugar packed 2 large eggs 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring) 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)- I used 473 grams of Jules's flour to prepare these gluten free 3/4 tsp. sea salt 1 tsp. baking soda 1 tsp. baking powder 12 oz. pkg. salted caramel chips or sea salt caramel chips 12 oz. pkg. white chocolate chips (not vanilla chips) INSTRUCTIONS Preheat oven to 350°. In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth. Stir in flour, caramel chips and white chocolate chips with a wooden spoon to combine. Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets. (I skipped this part and just used a cookie scoop.) Bake for 13-15 minutes or until edges are light brown. tw_user 171 Weeks
- Sea Salt Caramel White Chocolate Cookies Original recipe by Teresa and cantstayoutofthekitchen,com These spectacular cookies start with a copycat recipe of Mrs. Field's Chocolate Chip Cookies then substitute white chocolate chips and sea salt caramel chips for luscious, decadent, rich flavor. Perfect for tailgating parties or Christmas Cookie Exchanges! PREP TIME 20 mins COOK TIME 15 mins TOTAL TIME 35 mins COURSE Cookies, Brownies and Bars, Dessert CUISINE American SERVINGS 48 CALORIES 176 kcal INGREDIENTS 1 cup unsalted butter softened (2 sticks) 1/2 cup granulted sugar 1 1/2 cups brown sugar packed 2 large eggs 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring) 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)- I used 473 grams of Jules's flour to prepare these gluten free 3/4 tsp. sea salt 1 tsp. baking soda 1 tsp. baking powder 12 oz. pkg. salted caramel chips or sea salt caramel chips 12 oz. pkg. white chocolate chips (not vanilla chips) INSTRUCTIONS Preheat oven to 350°. In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth. Stir in flour, caramel chips and white chocolate chips with a wooden spoon to combine. Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets. (I skipped this part and just used a cookie scoop.) Bake for 13-15 minutes or until edges are light brown.
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Gluten Free Turtle Thumbprint Cookie COOKIE: 1/2 Cup (1 stick) Butter, room temperature 2/3 Cup Granulated Sugar 1 Large Egg, separated 2 Tablespoons Milk 3/4 teaspoon Vanilla Extract (or 1 teaspoon vanilla and eliminate almond extract) 1/4 teaspoon Almond Extract 1 Cup (137 grams) GF Jules Flour 1/3 Cup (28 grams) Cacao Powder (or substitute cocoa powder) 1/4 teaspoon salt 1 Cup Pecans, finely chopped CARAMEL FILL: 1 Cup Kraft Caramel Bits (or 20 Caramel Squares) 3 Tablespoons Whipping Cream Sea Salt to Sprinkle on Top CHOCOLATE DRIZZLE: 1/2 Cup Semi-Sweet Chocolate Chips 1 teaspoon Shortening DIRECTIONS: Cookie: 1. In a large bowl cream butter and sugar together on medium-high until combined and fluffy. Add the egg yolk, milk, and extract(s). Save the egg white separately to use in the assembly. 2. In a medium bowl gently whisk together the gluten-free flour, cacao powder, and salt. Slowly add flour mixture to butter mixture and beat until combined. Cover the bowl and refrigerate for at least an hour. Dough should be chilled and firm. 3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 4. Lightly beat the reserved egg white. Scoop the dough using a 1 inch cookie scoop and roll into balls. Dip each cookie ball into the egg white, shake off excess, then roll in chopped pecans. Place cookie balls onto prepared baking pan. Gently press each ball with your thumb or a clean measuring spoon to create a "thumbprint" well. 5. Bake for 12 to 13 minutes until set. Remove from oven and place the tray on a cooling rack. Caramel Filling: 1. While the cookies are baking, combine the caramel bits and cream in a microwave safe bowl. Starting with 1 minute in the microwave on high. Remove and gently stir. Return to the microwave in 20-30 second increments, until the caramel is fully melted and smooth. 2. While the cookies are still warm, press down the center of each cookie again, then spoon a 1/2 teaspoon of caramel into each thumbprint. Sprinkle the tops of the caramel with sea salt. 3. Allow cookies to cool. Chocolate Drizzle: 1. In a small microwave safe bowl, combine the chocolate chips and shortening. Starting with 1 minute in the microwave on high. Remove and gently stir. Return to the microwave for 20-30 second increments, until the chocolate is melted and smooth. Spoon melted chocolate into a small zip top bag and snip a small hole in 1 corner. Drizzle the tops of each cookie. 2. Allow chocolate to fully set before storing or serving. Makes 24 Cookies tw_user 171 Weeks
- Gluten Free Turtle Thumbprint Cookie COOKIE: 1/2 Cup (1 stick) Butter, room temperature 2/3 Cup Granulated Sugar 1 Large Egg, separated 2 Tablespoons Milk 3/4 teaspoon Vanilla Extract (or 1 teaspoon vanilla and eliminate almond extract) 1/4 teaspoon Almond Extract 1 Cup (137 grams) GF Jules Flour 1/3 Cup (28 grams) Cacao Powder (or substitute cocoa powder) 1/4 teaspoon salt 1 Cup Pecans, finely chopped CARAMEL FILL: 1 Cup Kraft Caramel Bits (or 20 Caramel Squares) 3 Tablespoons Whipping Cream Sea Salt to Sprinkle on Top CHOCOLATE DRIZZLE: 1/2 Cup Semi-Sweet Chocolate Chips 1 teaspoon Shortening DIRECTIONS: Cookie: 1. In a large bowl cream butter and sugar together on medium-high until combined and fluffy. Add the egg yolk, milk, and extract(s). Save the egg white separately to use in the assembly. 2. In a medium bowl gently whisk together the gluten-free flour, cacao powder, and salt. Slowly add flour mixture to butter mixture and beat until combined. Cover the bowl and refrigerate for at least an hour. Dough should be chilled and firm. 3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 4. Lightly beat the reserved egg white. Scoop the dough using a 1 inch cookie scoop and roll into balls. Dip each cookie ball into the egg white, shake off excess, then roll in chopped pecans. Place cookie balls onto prepared baking pan. Gently press each ball with your thumb or a clean measuring spoon to create a "thumbprint" well. 5. Bake for 12 to 13 minutes until set. Remove from oven and place the tray on a cooling rack. Caramel Filling: 1. While the cookies are baking, combine the caramel bits and cream in a microwave safe bowl. Starting with 1 minute in the microwave on high. Remove and gently stir. Return to the microwave in 20-30 second increments, until the caramel is fully melted and smooth. 2. While the cookies are still warm, press down the center of each cookie again, then spoon a 1/2 teaspoon of caramel into each thumbprint. Sprinkle the tops of the caramel with sea salt. 3. Allow cookies to cool. Chocolate Drizzle: 1. In a small microwave safe bowl, combine the chocolate chips and shortening. Starting with 1 minute in the microwave on high. Remove and gently stir. Return to the microwave for 20-30 second increments, until the chocolate is melted and smooth. Spoon melted chocolate into a small zip top bag and snip a small hole in 1 corner. Drizzle the tops of each cookie. 2. Allow chocolate to fully set before storing or serving. Makes 24 Cookies
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Gluten Free Cookie Cutout 1 C Butter 1 C Granulated Sugar 1 Large Eggs 2 tsp Vanilla Extract 2 C (354g) Gluten Free Flour Blend 1 tsp Xanthum Gum 1/2 tsp Baking Powder 1/2 tsp Salt 1. Mix flour, baking powder and salt and set aside. 2. Cream together butter and sugar using stand mixer 2. Add vanilla and eggs and beat until combined. 3. Add dry ingredients to stand mixer and beat until combined. 4. Divide dough into four equal portions. 5. Shape each piece of dough into a square, flat disc and wrap tightly with plastic wrap. 6. Chill in the refrigerator for at least 2 hours, or overnight. 7. Preheat oven to 350 degrees F. 8. Roll dough into 1/4" sheets 9. Using a cookie cutter to cut the dough into shapes. 10. Place cut out shaped on parchment paper or silicone baking mat at least 2" apart. 11. Bake for 10-12 minutes or until lightly browned around the edges. 12. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. (Prepared using blend of sweet rice flour, white rice flour, potato starch, and tapioca starch) tw_user 171 Weeks
- Gluten Free Cookie Cutout 1 C Butter 1 C Granulated Sugar 1 Large Eggs 2 tsp Vanilla Extract 2 C (354g) Gluten Free Flour Blend 1 tsp Xanthum Gum 1/2 tsp Baking Powder 1/2 tsp Salt 1. Mix flour, baking powder and salt and set aside. 2. Cream together butter and sugar using stand mixer 2. Add vanilla and eggs and beat until combined. 3. Add dry ingredients to stand mixer and beat until combined. 4. Divide dough into four equal portions. 5. Shape each piece of dough into a square, flat disc and wrap tightly with plastic wrap. 6. Chill in the refrigerator for at least 2 hours, or overnight. 7. Preheat oven to 350 degrees F. 8. Roll dough into 1/4" sheets 9. Using a cookie cutter to cut the dough into shapes. 10. Place cut out shaped on parchment paper or silicone baking mat at least 2" apart. 11. Bake for 10-12 minutes or until lightly browned around the edges. 12. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. (Prepared using blend of sweet rice flour, white rice flour, potato starch, and tapioca starch)
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CARDAMOM SUGAR COOKIES INGREDIENTS · 1 cup unsalted butter, at room temperature · 1/2 cup sugar · 1 1/2 tsp ground cardamom · 1 tsp vanilla extract · 1/4 tsp kosher salt · 2 cups plus 2 tablespoons Jules gluten free flour INSTRUCTIONS · Preheat oven to 375F · Cream the butter, sugar, cardamom, vanilla, and salt. · Gradually add in the flour, with the mixer on low, until all the flour is incorporated and the dough comes together. · Use a medium (2 tablespoon) cookie scoop to portion out the dough. Roll the dough into balls and coat in granulated sugar. · Stamp the balls of dough with your cookie stamp. Gently pry it off the cookie stamp by just nudging one corner. The cookie should come right off the stamp. Sprinkle your stamped cookies with a little more granulated sugar. · Place the tray of cookies in the freezer for 15 minutes. · Place the cold cookies onto a fresh parchment lined baking sheet, leaving 2 inches between cookies. · Bake 14-16 minutes until just starting to turn faintly golden around the very edges. The cookies will still be quite pale. · Let the cookies cool on a rack. Adapted from The View From Great Island tw_user 171 Weeks
- CARDAMOM SUGAR COOKIES INGREDIENTS · 1 cup unsalted butter, at room temperature · 1/2 cup sugar · 1 1/2 tsp ground cardamom · 1 tsp vanilla extract · 1/4 tsp kosher salt · 2 cups plus 2 tablespoons Jules gluten free flour INSTRUCTIONS · Preheat oven to 375F · Cream the butter, sugar, cardamom, vanilla, and salt. · Gradually add in the flour, with the mixer on low, until all the flour is incorporated and the dough comes together. · Use a medium (2 tablespoon) cookie scoop to portion out the dough. Roll the dough into balls and coat in granulated sugar. · Stamp the balls of dough with your cookie stamp. Gently pry it off the cookie stamp by just nudging one corner. The cookie should come right off the stamp. Sprinkle your stamped cookies with a little more granulated sugar. · Place the tray of cookies in the freezer for 15 minutes. · Place the cold cookies onto a fresh parchment lined baking sheet, leaving 2 inches between cookies. · Bake 14-16 minutes until just starting to turn faintly golden around the very edges. The cookies will still be quite pale. · Let the cookies cool on a rack. Adapted from The View From Great Island
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🌟Gluten free Almond Spritz🌟 -2 cups butter, softened -1 1/4 cups granulated sugar -1 teaspoon almond extract -2 teaspoons vanilla extract -2 eggs -1 teaspoon sea salt -2 cups almond flour -3 1/2 cups GF Jules flour or other cup for cup blend -Sugar sprinkles -Chopped maraschino cherries Preheat the oven to 400°, and line baking sheets with parchment paper. Cream butter, sugar, extracts, eggs and salt until fluffy. Add almond flour and mix until combined. Add gluten free flour and mix until combined. Fill the tube of a cookie press and squeeze out cookies into the shape of your choice. Sprinkle with colored sugar and decorate with cherry if desired. Bake for 6 minutes. Remove cookies to cooling rack immediately. Cool and enjoy! Makes approximately 120 small pressed cookies. NOTE: Don't let these cookies intimidate you! They are easy, quick and pretty, and you can make so many shapes for every occasion! tw_user 170 Weeks
- 🌟Gluten free Almond Spritz🌟 -2 cups butter, softened -1 1/4 cups granulated sugar -1 teaspoon almond extract -2 teaspoons vanilla extract -2 eggs -1 teaspoon sea salt -2 cups almond flour -3 1/2 cups GF Jules flour or other cup for cup blend -Sugar sprinkles -Chopped maraschino cherries Preheat the oven to 400°, and line baking sheets with parchment paper. Cream butter, sugar, extracts, eggs and salt until fluffy. Add almond flour and mix until combined. Add gluten free flour and mix until combined. Fill the tube of a cookie press and squeeze out cookies into the shape of your choice. Sprinkle with colored sugar and decorate with cherry if desired. Bake for 6 minutes. Remove cookies to cooling rack immediately. Cool and enjoy! Makes approximately 120 small pressed cookies. NOTE: Don't let these cookies intimidate you! They are easy, quick and pretty, and you can make so many shapes for every occasion!
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CHOCOLATE SPRITZ 2 squares (1 ounce each) 1 teaspoon vanilla unsweetened chocolate ¼ teaspoon salt 1 cup butter, softened 2¼ cups all-purpose flour ½ cup granulated sugar Powdered sugar 1 egg Preheat oven to 400°F. Line cookie sheets with parchment paper or leave ungreased. Melt chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool. Cream butter, granulated sugar, egg, vanilla and salt in large bowl until light and fluffy. Blend in melted chocolate and flour until stiff. Fit cookie press with your choice of plate. Load press with dough. Press cookies out 2 inches apart onto prepared cookie sheets. Bake 5 to 7 minutes or just until very slightly browned around edges. Remove to wire rack to cool. Dust with powdered sugar. Makes about 5 dozen cookies tw_user 170 Weeks
- CHOCOLATE SPRITZ 2 squares (1 ounce each) 1 teaspoon vanilla unsweetened chocolate ¼ teaspoon salt 1 cup butter, softened 2¼ cups all-purpose flour ½ cup granulated sugar Powdered sugar 1 egg Preheat oven to 400°F. Line cookie sheets with parchment paper or leave ungreased. Melt chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool. Cream butter, granulated sugar, egg, vanilla and salt in large bowl until light and fluffy. Blend in melted chocolate and flour until stiff. Fit cookie press with your choice of plate. Load press with dough. Press cookies out 2 inches apart onto prepared cookie sheets. Bake 5 to 7 minutes or just until very slightly browned around edges. Remove to wire rack to cool. Dust with powdered sugar. Makes about 5 dozen cookies
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This contest ended on 1-1-2023 11:59 PM Eastern Time

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Share your gluten-free cookie recipe & enter to win!

Announcing the 10 FINALISTS in this year's Gluten Free Cookie Swap!!!

Marci Butler Cranberry Orange Cookies
Jennifer Woods Turtle Thumbprints
Stacey Shaffer Almond Spritz
Jill WIlkins Sugar Cookies
Janice Alotaibi Ginger & Spice Crackles
Amanda Freeland Gingersnaps with Marshmallow Topping
Megan Paradiso Strawberry-Macha Chocolate Chip Cookies
Jill Simms Candy Cane Cookie Bars
Jill Simms Salted Brownie Cookies
Meghan Prendergast Holiday Thyme Biscotti

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Share your gluten-free cookie recipe & enter to win!
OFFICIAL RULES
1. Sponsor: Share your gluten-free cookie recipe & enter to win! (the "Contest") is sponsored by gfJules, 6400 Baltimore National Pike #330, Catonsville, MD (the “Sponsor”). The Sponsor is responsible for all aspects of the Contest. Participation in the Contest constitutes the participant's full and unconditional agreement to these Official Rules, and Sponsor’s decisions, which are final and binding in all matters related to the Contest.
2. Eligibility: Contest (the "Contest") is only open to participants who are legal residents of US, and who are 13+ at the time of entry (the “Entrant”). Employees of gfJules (the "Sponsor"), their respective affiliates, subsidiaries, advertising and promotion agencies, suppliers and their immediate family members and/or those living in the same household of each are not eligible to participate in the Contest. The Contest is subject to all applicable federal, state and local laws and regulations. Void where prohibited or restricted by law, rule, or regulation.
3. Contest Period: Entries will be accepted online starting on Dec 01, 2022 at 12:00 AM and ending Jan 01, 2023 at 11:59 PM (the “Entry Period”). All online entries must be received by Jan 01, 2023 11:59 PM . All times are (GMT-05:00) Eastern Time (US & Canada). Entries submitted before or after the Entry Period will not be eligible. Sponsor’s computer is the official timekeeping device for the Contest.
4. How to Enter: The Contest must be entered by submitting an entry using the online form provided on this site. The entry must fulfill all Contest requirements, as specified, to be eligible to win a prize. Entries that are not complete or do not adhere to the rules or specifications may be disqualified at the sole discretion of gfJules. You may enter more than once, but must fill in the information requested with each entry. One entry per day. If you use fraudulent methods or otherwise attempt to circumvent the rules your submission may be removed from eligibility at the sole discretion of gfJules.
5. Qualifying Submissions: Post a photo of your cookies along with the full recipe (no links to other sites). If you are using someone else’s recipe but made it GF, you must give full credit. Once you’ve entered one or more gluten free cookie recipes, ask your friends, neighbors and co-workers to vote for your recipe by CLICKING THE VOTE NOW BUTTON BELOW YOUR RECIPE; one vote per recipe per day (you may need to clear your cache first). Winning recipes are those with the most votes. Do not post the same recipe more than once. Only photos with recipes submitted between December 1 – January 1, 2023 will be eligible for the 2022 contest. On January 1, 2022 at 11:59pm EST, the contest closes. The top 10 vote-getting cookie recipes — as determined by the number of votes — will be selected for the Bake-Off. Those entrants will be asked to send in 2 dozen of their gluten-free cookies (baked according to their recipe and only using certified gluten-free flours) for a blind taste test. The top 3 ranked cookies will win our top 3 prizes! NOTE: all recipes must be gluten free and made using Certified Gluten Free flours. Prizes will only be awarded to those with US Shipping Addresses (sorry!). Entering a recipe gives permission for gfJules to share your recipe with proper attribution..
6. Judging: The Contest entries will be judged based on: During the bake-off, cookies will be judged by a panel of impartial judges who will review the cookies for taste, texture, appearance and whether there is any unappealing aftertaste; gfJules will NOT be judging the cookies at the bake-off.
7. Prizes: The approximate retail value of all prizes is as noted. The prizes are: Zojirushi Bread Machine. Actual/appraised value may differ at time of prize award. The specifics of the prize shall be solely determined by the Sponsor. No cash or other prize substitution permitted except at Sponsor's discretion. The prize is nontransferable. Any and all prize related expenses, including without limitation any and all federal, state, and local taxes shall be the sole responsibility of the winner. No substitution of prize or transfer/assignment of prize to others or request for the cash equivalent by winners is permitted. Acceptance of prize constitutes permission for gfJules to use winner's name, likeness, and entry for purposes of advertising and trade without further compensation, unless prohibited by law.
8. Winner Notification: Winners of the Contest will be notified via e-mail or phone to the e-mail address or phone number they entered into the Contest with within three (3) days following the winner selection. gfJules shall have no liability for a winner's failure to receive notices due to winners' spam, junk e-mail or other security settings or for winners' provision of incorrect or otherwise non-functioning contact information. If the selected winner cannot be contacted, is ineligible, fails to claim the prize within 15 days from the time award notification was sent, or fails to timely return a completed and executed declaration and releases as required, prize may be forfeited and an alternate winner selected. The receipt by winner of the prize offered in this Contest is conditioned upon compliance with any and all federal and state laws and regulations. ANY VIOLATION OF THESE OFFICIAL RULES BY ANY WINNER (AT SPONSOR'S SOLE DISCRETION) WILL RESULT IN SUCH WINNER'S DISQUALIFICATION AS WINNER OF THE CONTEST AND ALL PRIVILEGES AS WINNER WILL BE IMMEDIATELY TERMINATED.
9. Rights Granted by you: By entering this Contest you understand that gfJules, anyone acting on behalf of gfJules, or its respective licensees, successors and assigns will have the right, where permitted by law, without any further notice, review or consent to print, publish, broadcast, distribute, and use, worldwide in any media now known or hereafter in perpetuity and throughout the World, your entry, including, without limitation, the entry and winner's name, portrait, picture, voice, likeness, image or statements about the Contest, and biographical information as news, publicity or information and for trade, advertising, public relations and promotional purposes without any further compensation.
10. Terms: gfJules reserves the right, in its sole discretion to cancel, terminate, modify or suspend the Contest should (in its sole discretion) a virus, bugs, non-authorized human intervention, fraud or other causes beyond its control corrupt or affect the administration, security, fairness or proper conduct of the Contest. In such case, gfJules may judge submissions from all eligible entries received prior to and/or after (if appropriate) the action taken by gfJules. gfJules reserves the right at its sole discretion to disqualify any individual who tampers or attempts to tamper with the entry process or the operation of the Contest or website or violates these Terms & Conditions.
gfJules has the right, in its sole discretion, to maintain the integrity of the Contest, to void entries for any reason. Any attempt by an entrant to deliberately damage any web site or undermine the legitimate operation of the Contest may be a violation of criminal and civil laws and should such an attempt be made, gfJules reserves the right to seek damages from any such person to the fullest extent permitted by law. By entering the Contest you agree to receive email newsletters periodically from gfJules. You can opt-out of receiving this communication at any time by clicking the unsubscribe link in the newsletter.
11. Limitation of Liability: By entering you agree to release and hold harmless gfJules and its subsidiaries, affiliates, advertising and promotion agencies, partners, representatives, agents, successors, assigns, employees, officers and directors from any liability, illness, injury, death, loss, litigation, claim or damage that may occur, directly or indirectly, whether caused by negligence or not, from (i) such entrant's participation in the contest and/or his/her acceptance, possession, use, or misuse of any prize or any portion thereof, (ii) technical failures of any kind, including but not limited to the malfunctioning of any computer, cable, network, hardware or software; (iii) the unavailability or inaccessibility of any transmissions or telephone or Internet service; (iv) unauthorized human intervention in any part of the entry process or the Contest; (v) electronic or human error which may occur in the administration of the Contest or the processing of entries.
12. Disputes: THIS CONTEST IS GOVERNED BY THE LAWS OF UNITED STATES AND MD, WITHOUT RESPECT TO CONFLICT OF LAW DOCTRINES. As a condition of participating in this Contest, participant agrees that any and all disputes which cannot be resolved between the parties, and causes of action arising out of or connected with this Contest, shall be resolved individually, without resort to any form of class action, exclusively before a court located in MD having jurisdiction. Further, in any such dispute, under no circumstances will participant be permitted to obtain awards for, and hereby waives all rights to claim punitive, incidental, or consequential damages, including reasonable attorneys' fees, other than participant's actual out-of-pocket expenses (i.e. costs associated with entering this Contest), and participant further waives all rights to have damages multiplied or increased.
13. Privacy Policy: Information submitted with an entry is subject to the Privacy Policy stated on the gfJules Web Site. Read the Privacy Policy here: https://gfjules.com/privacy-policy/
14. Winner's List: For the names of the winners, please contact us at support@gfJules.com and in the body of the email type 'Please e-mail me the winner's list for the gfJules Contest.'
15. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Twitter, Youtube, Pinterest, LinkedIn or Google. You understand that you are providing your information to the owner of this Contest and not to Facebook, Twitter, Youtube, Pinterest, LinkedIn or Google.

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This contest ended on 1-1-2023 11:59 PM Eastern Time

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This contest will start on 11-30-2022 08:30 PM Eastern Time

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