Serious Eats: Recipes

Gluten-Free Tuesday: Sugar Cookies

[Photograph: Elizabeth Barbone ]

Warm sugar cookies used to taunt me. Every day in high school, the cafeteria offered warm sugar and chocolate chip cookies. The chocolate chip cookies I could do without—mom made those at home. But, oh, the sugar cookies. The only sugar cookies made at home were rolled out and cut into shapes. The cafeteria sugar cookies, which I'm sure came frozen in a box, were perfectly round disks coated with granulated sugar. On a good day, they'd be golden brown. On a bad day? They looked pale and greasy. It didn't matter to me what they looked like, I wanted one. Thanks to my food allergies, however, I couldn't satisfy my craving. I had to be content just looking at the cookies.

After high school, I didn't think about the tempting sugar cookies until I passed a cookie display at, of all places, a mini-mart a few years ago. Sitting on the counter was my old high school culinary crush: the sugar-coated sugar cookie. Well, I was done with simply craving it. I wanted a taste. Since I still couldn't buy the cookie, I headed into the kitchen and created a recipe.

Does this cookie taste anything like the one offered at my high school? I have no idea. For a taste comparison, you'd have to ask someone who actually ate those cookies. But these cookies taste exactly as I imagined those cookies would taste: buttery and sweet with just a hint of vanilla. They might not be as easy to make as plucking frozen dough from a box, but they are darn close. To satisfy the cookie craving high-school me, all I need to do is cream together a few ingredients, roll the dough into balls, coat with sugar, and plop onto a cookie sheet. The best part of these cookies? I don't have to return to high school to enjoy them.

About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every other Tuesday with a new gluten-free recipe for you. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.

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