At every holiday season, I always draw a blank whenever I need ideas for holiday-baking. I had almost nothing for Valentine’s, but immediately after, I though UGH I want to make lava cakes. Those are totally Valentine’s-y. Also I want to make chocolate bonbons. That would have been GREAT for Valentine’s. Finally I have made something that can be sort of St. Patrick’s day related, unlike my somewhat holiday-reference fail from last year. I mean it was delicious. But it didn’t really catch on as St. Patty’s related.I’m still brainstorming other St. Patty’s day food ideas, and I’m contemplating making pandan flavoured cupcakes. Not Irish in anyway, much closer to my own culture, but they’re green? Haha. I think I want to do pandan cupcakes with coconut frosting. Sounds like yum to me!
But more about these cookies. These are actually gluten-free because I wanted to try something gluten-free for one of the crew members of Gertie the Great. Unfortunately she wasn’t there when I brought them, but everybody else enjoyed them and weren’t able to tell that they were gluten-free! They’re super soft just like those cookies you see in Loblaws during any holiday season but they don’t put you into a diabetic coma. (For my U.S. readers, Loblaws is a grocery store commonly found in Ontario, not sure about the rest of Canada. These cookies are what I’ve seen on the foodblogging world as “Lofthouse” cookies. No idea what those are but if they’re anything like these cookies, they should promptly get in my belly.)
I really liked these cookies because they were super soft and almost cake-like the next day after sitting in an airtight container. You can make these non-gluten free by just using all purpose flour instead of the xanthan gum + other flour/starches. You can also use your own gluten-free all-purpose blend if you don’t have these specific ingredients on hand. I just can’t guarantee that they’ll be as delicious as mine were =P
Recipe adapted from Brianna at Flippin’ Delicious
- ½ cup butter
- 1 cup white sugar
- 2 eggs
- ¾ tsp salt
- 1½ tsp baking powder
- 1½ tsp xanthan gum
- 1 tsp vanilla extract
- 1½ cup rice flour (I had brown rice flour)
- ¾ cup tapioca starch
- ¾ cup potato starch (not flour)
- ¼ cup butter
- 2-3 cups icing sugar, depending on what consistency/sweetness you like
- 2 tbsp heavy cream (milk would also work)
- Preheat oven to 350F.
- Cream together the butter and sugar.
- Add vanilla, then eggs one at a time and mix until incorporated.
- Add the dry ingredients (salt, baking powder, xanthan gum, rice flour, potato and tapioca starch) and mix until incorporated.
- Pull together into a flattened disc, cover in saran wrap, and let sit in fridge for about 1 hour. (This allows the xanthan gum to work like gluten and relax, which makes for less crumbly cookies).
- Remove from fridge, roll out to about ¼ inch thick and cut out cookie shapes. I used 1½ inch circles.
- On a parchment paper or silicone-lined sheet, arrange cookies about 2 inches apart (they poof out) and bake for about 12 minutes. The bottom edge of the cookies should be a light golden brown. It’s better to underbake these cookies so that they’ll be super soft and delicious =)
- Remove from oven, let set on the sheet for 1 minute, then remove and let cool on wire rack until completely cooled.
- To make the frosting, whip the butter, cream, and icing sugar until light and fluffy. Add food colouring if you wish.
- Frost the cooled cookies and add sprinkles for fun and texture!