A delicious recipe for gluten free skillet sugar cookies. We've also made adaptations for those on a dairy free and vegan diet. Because EVERYONE should enjoy delicious tasting cookies. *NOTE: Our deep golden brown cookie color is made by the addition of using coconut sugar. Lightly colored sugars will yield a lighter colored cookie.
Spring and Easter usually cause me to wake up in the middle of the night thinking about cookies and other desserts. I came up with one of my favorite cupcake recipes in the wee hours of the morning during spring. And then there were these cookies that continue to gain popularity this time every year.
But this year I find myself in a looming holiday slump. Easter just isn't holding the same appeal it has in years past. Instead of feeling more alive and happy that the snow is melting and summer is around the corner and the tulips are popping up making this the longest run on sentence in the WORLD with all the things I love about spring, I find it alittle bittersweet.
This year, the tulips and new life bring fear for the future, how I will provide, weekends away from the kids and ways I am going to be able to balance a masters program, work and my children. It may bring the end of one chapter in my life---one that I have loved along with an impending uncertain future. I feel in limbo, unsettled and uncertain. As a person who is always in control and driven, these feelings are not ones that I like. They aren't in my vocabulary. They are throwing me off. But I know that somewhere out there clarity will come. That with new life popping up around me new life will come to me too in time. I'm just going through winter a little late this year.
Which means that cooking gets put on the back burner--a lot. Instead of rolling and frosting multiple batches of cookies, I opt for simpler desserts. Skillets and cookie pan style desserts that I can just slice and serve.
This gluten free skillet sugar cookie recipe can be adapted so easily to your specific eating type (yes, I have made adaptations for you!) I believe that no one should be without cookies. Especially if your winter is falling in spring.
- ½ cup butter (can substitute Earth Balance if desired)
- 1 cup sugar (can use coconut sugar or other natural sugar. Pulse grind coarser sugars until fine).
- 1 egg
- ½ tsp vanilla
- 1 tsp baking powder
- ¼ tsp salt
- 1 ¾ cup gluten free flour (+½ tsp xanthum gum if your mix does not include it)
- 1-2 tbsp milk (can use non dairy substitutes)
- Preheat oven to 350 degrees. Lightly grease a skillet or 8" cookie or baking pan.
- Cream the butter and sugar together for 2-3 minutes on medium speed until light and fluffy. Turn mixer to low and add in the egg and vanilla, stirring until combined.
- Slowly add in the baking powder, salt, flour and one tablespoon of milk, continuing to stir until mixture is smooth. Add additional one tablespoon of milk if needed.
- Turn mixer off, press the cookie mixture into the pan, patting to distribute evenly.
- Bake at 350 degrees for 15-20 minutes, or until edges are lightly browned and center is baked.
- Remove from oven, allow to cool slightly before slicing and serving.
- If frosting, allow cookie to cool completely before frosting. Cookie can be served warm with ice cream, whipped coconut cream, whipped cream, or non dairy TruWhip or CoolWhip.
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