Grandma Beba's Gluten-Free Vanilla Sugar Cookies - Annual Christmas Cookie Exchange
Servings: 30
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Gluten-free vanilla sugar cookies made with grass-fed butter, allulose instead of granulated sugar, and gluten-free baking flour. The Strength & Sazon annual Christmas cookie - toasted at the edges the way Grandma Beba made them, by accident and then on purpose every year after. Zero sugar, gluten-free, naturally bariatric-friendly.
Ingredients
- 1 cup grass-fed butter 2 sticks, softened to room temperature
- 1 ¼ cups granulated allulose https://amzn.to/4s7kRCi
- 1 large egg room temperature
- 1 tablespoon pure vanilla extract - use good vanilla it is the entire flavor of this cookie
- 2 ¾ cups gluten-free measure-for-measure baking flour https://amzn.to/4s5Z2my, plus extra for dusting
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
FOR DECORATING
- Powdered allulose or powdered sugar for dusting
- Royal icing made with powdered sweetener
- Colored decorating sugar
Instructions
- Make the dry mix: in a medium bowl whisk together gluten-free flour, baking powder, and salt. Set aside.
- Cream butter and allulose: in a stand mixer fitted with the paddle attachment, beat softened grass-fed butter and allulose together on medium speed 3-4 minutes until pale, fluffy, and noticeably lighter in color. Allulose creams identically to granulated sugar - this step looks exactly as it should.
- Add egg and vanilla: add the egg and vanilla extract to the butter mixture. Beat on medium until fully incorporated, about 1 minute. Scrape down the sides of the bowl.
- Add flour: with the mixer on low, add the dry flour mixture gradually. Mix until just incorporated and the dough comes together - do not overmix. The dough will be slightly softer than a conventional sugar cookie dough.
- Chill: shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This step is not optional - chilled dough holds its shape when cut and baked. Warm dough spreads.
- Preheat and prep: preheat oven to 300F. Note: reduced from the conventional 325F because allulose browns faster than granulated sugar. Line two baking sheets with parchment paper.
- Roll and cut: remove dough from refrigerator. Place between two sheets of parchment paper and roll to ⅛-inch thickness. Cut with lightly floured cookie cutters and transfer to prepared baking sheets about 1 inch apart. Re-roll scraps once.
- Bake: bake 13-16 minutes, rotating sheets halfway through. Watch carefully starting at 13 minutes. You want the edges genuinely golden - this is Grandma Beba's standard and it is the correct standard. Remove when the edges are golden and the centers look just set. They will firm as they cool.
- Cool completely: let cookies cool on the baking sheet 5 minutes before transferring to a wire rack. Cool completely before decorating - minimum 30 minutes.
- Decorate: with your kids, with your family, with whoever is in the kitchen. That is the point of this recipe.
Nutrition
Calories: 94kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 84mg | Potassium: 5mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 197IU | Calcium: 18mg | Iron: 0.4mg
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