![]() For best results, use a digital kitchen scale to weigh your dough to divide it evenly. Form half of the dough into a ball and wrap in plastic wrap, keep the remaining half of the dough in the mixing bowl. Add the dry ingredients and mix on low until completely incorporated, scraping the bowl as needed. When the butter/sugar is smooth and creamy, add the egg and vanilla extract and mix until well combined. Add the butter and sugar to the bowl of a stand mixer and beat on medium low. Add the gluten free all purpose flour, sorghum flour, xanthan gum, baking powder, and salt to a medium bowl and whisk to combine. Silpat Silicone Baking Mat or Parchment Paper.Half Sheet Pans – Nordicware Half Sheet Pans are my favorite.Stand Mixer – I find using a stand mixer is the easiest and fastest way to mix up a batch of cookie dough. ![]() To make dairy free candy cane cookies, use Nutiva Shortening in place of the butter.Įquipment Needed to Make Gluten Free Cookies I like Nielsen-Massey Organic Pure Peppermint Extract.ĭid you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see. Peppermint Extract – for the best flavor, use a high-quality peppermint extract.For this recipe, I used AmeriColor Super Red. Red Food Coloring – I prefer using gel food coloring over liquid food coloring.I haven’t tried this recipe with an egg replacement but a flax egg made with golden flaxseed meal would most likely work well. Eggs– this recipe uses 1 large egg in the dough and one egg white for the egg wash.Butter (see below for dairy free) – for best results, use a butter with at least 84% butter fat.It gives them more depth of flavor and makes them taste like they’re made with wheat flour. ![]()
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