Brookie's Sugar Cookies GF*
The secret's out!
I have held onto my secret sugar cookie recipe for years and I am finally releasing it! Maybe this coming holiday, my load will be lessened a bit, if I'm lucky, i'll get away with making a couple hundred! These are hands down the best sugar cookies on the planet. Beware they are extremely addicting... Better yet, they are gluten free! (You can opt out of GF flour and use your choice of flour).
Prep Time: 10 Min
Bake Time: 8 Min
Servings: 24 Cookies
Ingredients for Cookies:
- 2-¾ Cup Gluten Free Flour
- 1 Tsp. baking soda
- ½ Tsp. baking powder
- 1 Cup soft butter
- 1 ½ Cup sugar
- 1 Tsp. Vanilla extract
- 3-4 Tbsp. Cultured Buttermilk
- 1 Egg
Ingredients for Frosting:
- 1 Lb. Pure Cane Powdered Sugar
- 1/4 Tsp. Vanilla Extract
- 1/3 Cup Soft Butter
- 1 Tbsp. Cultured Buttermilk
Directions for Frosting:
In a medium sized mixing bowl, combine 1 lb. Pure Cane Powdered Sugar, ¼ Tsp. Vanilla Extract, 1 Tbsp. Buttermilk and 1/3 cup (2/3 stick) of softened butter. Beat with an electric mixer until smooth and creamy, scrape the sides of the bowl with a rubber spatula, as you mix for two minutes. Set aside.
In a medium sized mixing bowl, whisk together dry ingredients; flour, baking soda & baking powder.
In a seperate bowl, blend the softened butter and sugar with a wooden spatula, then beat in the egg & vanilla extract.
Slowly, while mixing, blend the dry ingredients into the egg mixture. Do not over mix, I use my hands to knead the mixture. You will need to add a Tbsp. of buttermilk at a time while mixing, to moisten the dough. You will not need more then 3 Tbsp. and make sure not to over moisten the mixture.
Make imperfect round balls, do not over work the dough or they will not bake correctly. Place them on baking sheets 2 inches apart and thumbprint the top of each cookie with buttermilk.
Bake at 350 degrees for 8-9 minutes. I prefer mine a "dough like" texture, but still cooked through. Therefore, I take them out at 8 minutes, they are NOT golden brown, they will continue to bake on the sheet as they cool, outside the oven. After they've sat on the baking sheet for 5 minutes, take a spatula and scoop them off one by one; place on a drying rack. I frost them while they are still a little warm, so the frosting melts nicely.Lightly frost and top with a small amount of those tiny ball sprinkles. There's something about the texture that makes this cookie special!