Gluten Free Vacation Bake

So for Christmas my husband and I went to Florida to visit his Aunt. This is the first time he and I have ever been on a vacation in the 8 years we have been a couple. It is very odd to not be hustling and bustling. Weirdly enough we are still up every day at 7am and his aunt and uncle have taught us pickle ball so we ride our bikes back and forth to the courts. Today after lots of pickle ball games, and another 4 mile bike ride his aunt requested sugar cookies. She was so thrilled to learn how to make them, she had never made them from scratch before [tubed stuff only] So while the others are having lunch out in the lanai I started to work on the cookie dough. I prefer to make dough's and stuff by myself, and let everyone else help do the fun stuff like decorate. This is when i find out that there is only GLUTEN FREE FLOUR in the entire house!! After a moment of "how could you do this to me?" I decided to just shoot for it. I mean if you cant feed your family your baking mistakes, who can you feed them to? I set to work attempting to make these with out any form of mixer, or electronics. This was truly a new territory for me. Auntie saw the look on my face and promptly informed me that "I bake chocolate chip cookies with this all the time!" This then presented the conversation of roll out dough's versus scoop-able ones, blah blah blah. Thirty minutes later, and on my first attempt I made the cookie dough. All I did was swap the all purpose flour for the gluten free flour 1-for-1.

Here it is:

* 1 cup of unsalted butter

* 1 cup of white sugar

* 1 egg

* 1 tsp vanilla extract

*1 tsp almond extract

*pinch of salt

*2 tsp Baking Powder

*3 cups All Purpose {Gluten Free} Flour

1. Preheat over to 350F

2. Cream butter and sugar in mixer, or by hand. Once creamed add the egg, and combine followed by the vanilla, and almond extract.

3. In a separate bowl whisk together the flour, baking powder, and salt.

4. Add the flour mixture to the butter mixture slowly until a dough begins to form.

**You do not need to refrigerate this dough, but I did due to the heat created using my hands**

5. Now you can roll out the dough. Gluten free flour makes this recipe unbelievably crumbly. There is a difficulty in rolling the dough out, but it can be done gently, and with lots of flour to roll in. I suggest rolling the dough out thicker due to its delicate nature.

6. Taking your cookie cutter begin to cut out your cookies. I suggest one at a time. Using a very thin spatula, or knife begin to pick up the cut outs one by one and place them on a cookie sheet.

7. Bake for 10-15 minutes, or until the sides begin to golden brown.

8. Remove from the oven and allow to COOL COMPLETELY!

9. Decorate as you desire.

**Auntie wanted to use store bought frosting, and I wasn't about to argue. They are not as clean as they could be if we used royal icing, but baking with family isn't about that**



©2018 by Flour & Lead Bakery. Proudly created with