Ask any vaguely experienced baker one project that never turns out like the magazine photo and cut-out sugar cookies will certainly come up. Every holiday they are gracing the glossy pages of cooking magazines and spamming up Pinterest newsfeeds, all promising to be an "easy" way to bring a festive touch to your table. Let me the whistleblower on this illusion; the chance of one churning out a batch of photo-worthy cut-out sugars are lower than the chance of a family holiday where everyone gets along peaceably for 8 hours. Hours of preparation, expensive ingredients, and a patient hand still somehow end up looking like a kindergarten project. I know this firsthand. So clearly I was having a moment of insanity when I decided that for Easter Sunday I was not only going to make cut-out sugar cookies but gluten-free ones.
Cut-out sugar cookies, also know as rolled sugar cookies come in as many variations as good old fashioned chocolate chip cookies, all claiming to have reached perfection. After much contemplation, in other words randomly placing my finger on the search feed, I decided to go with this recipe. Simplifying things even more, I just used 1 for 1 gluten free flour in place of the white flour. Oh and did I mention I decided to partake on this project after two glasses of wine... Let the fun begin!
These cookies are like a ill-behaved child, you can't really ever trust them. Just when things seem to be going right, they challenge you. They were completed in time for Easter dessert so that is one accomplishment to be honest. I give them an A- in appearance, they did turn out quite pretty and festive. The taste however left something to be desired. My mom had no complaints so while they would please a room of gluten freebies, they won't make wheat lovers, such as myself too excited. I would definitely use this recipe again for regular rolled/cut sugar cookies with a few modifications for a gluten free version to make them less dry and biscuit-y. Alas here is what I have learned thus far:
- Refrigeration of dough is ESSENTIAL. Seriously, if the dough gets to warm your might as well throw your cookie cutters right back into the cabinet. Many recipes say you can refrigerate for at least an hour or overnight. However, I would strongly advise against the overnight options, or else you will end up with a rock hard mass that requires kickboxing punches in order to bring it back to a kneadable temperature.
- Along the same lines, separate dough in two or even three sections to keep it from getting to warm.
- Pay attention to baking powder and sugar when measuring, they are key factors in the cookies keeping their shape while rising as opposed to spreading out like someone sat on them while they were still warm.
- Glaze when cookies are warm, frost when cookies are cool.
- Bake on parchment to make removal avoid breakage while transferring afterwards
I used my go-to orange glaze with pistachios for added decorations. This saved the gluten-free version, adding some extra moisture and flavor but it is absolutely addictive on regular sugar cookies as well. Since the cookies came out pretty exact in shape I felt the glaze had a messy look in a casual chic kind of way, but that may be through my own stubborn rose-colored (and post wine) glasses.
Orange You Glad Glaze
- 3 cups confections plus more for taste
- Zest from 1 orange
- 1/4 cup fresh orange juice (I usually a combo of the juice from the zested orange and bottled O.J.)
Combine orange zest and juice. Slowly add powered sugar until consistency is that of a thick paste. That's it!
Hope these tips help you achieve sugar cookie success or at the very least take away any guilt from past failed attempts. Best of luck!
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