Around Christmas time when I was a kid, my mom used to cross the street to the neighbor’s house and make up batches of sugar cookie dough. I loved them so much–and she would let me sneak the scraps–but one year I ate too many and got turned off of them for years.
About a dozen years ago, before I knew I had food allergies, I was at a party at the former neighbor’s house, and saw some iced sugar cookies on a plate. I picked one up, expecting the typical cookie, and was treated to a trip back in time with the same exact delicious flavor I had forgotten was the best part of the ones my mom used to make.
That wonderful trip down memory lane had to do with one secret spice: mace. Most people flavor their cookies with lemon or other flavors – the family secret though was the intense outer coating of nutmeg hulls, which is about ten times as flavorful as nutmeg with a less rounded taste.
However, I soon learned I had several food intolerances and decided iced sugar cookies were to be a thing of the past, especially since I couldn’t find powdered sugar without corn starch in it.
This last year though I found that not only did the brand Wholesome Sweeteners carry an organic powdered sugar with tapioca starch instead of corn, but Trader Joe’s did, as well, and finally, sugar cookies back on my diet!
So here’s my recipe for gluten-free, corn-free, and potato/nightshade-free sugar cookies. Enjoy!
Iced Sugar Cookies
1 1/2 cup amaranth flour
1/2 cup tapioca flour
1 cup Trader Joe’s or Wholesome Sweeteners organic powdered sugar
1 tsp guar or xanthan gum
1 tsp cream of tartar
1/2 tsp mace (if you love it, you can use a little more but it’s strong stuff!)
1/2 tsp salt
1 cup cold butter, cut into pieces
1 plus tbsp milk
Mix the dry ingredients together in a food processor and pulse a few times to make sure they’re thoroughly blended. Add butter and pulse several times. Then add the milk and egg and pulse a few more times; if too dry then add a little more milk.
Mold the cookie dough together in a ball and wrap in waxed paper to refrigerate for 2 hours or overnight.
When thoroughly chilled, cover a rolling spot with parchment and dust lightly with sweet rice flour (or whatever light gluten-free flour you have on hand) and roll out to 1/8″ thick. Cut shapes quickly and place on pan. If dough softens too much, put back into fridge to re-chill.
Bake cookies on parchment in a 350 degrees F oven for 12 minutes or until the edges brown. These cookies will remind you of the texture of the real thing, and don’t break as easily as some gluten free goodies.
For frosting, go ahead and use your favorite buttercream frosting, using the Wholesome Sweeteners or Trader Joe’s brand organic powdered sugar, adding color if you want for fun times decorating.