Aunt Bonnie’s Sugar Cookies (But Made Better)
Soft, sweet, perfect for decorating. These cookies take me aback to my childhood, but now made without gluten of seed oils.
One of my highlights of Christmas as a kid was going to my Grandpa Goat’s Christmas part. My uncle always hosted. The food was good, but the sugar cookies were best. They were so good my grandpa didn’t even eat frosting on them. My mom hated the huge mess that sugar cookies made so it was always a special treat we got once at year at my uncle’s house.
Aunt Bonnie made the BEST sugar cookies. You know those frosted ones at the store that are SUPER soft? Yeah, these are like though, but better.
My mom got her recipe years ago when she made a family cookbook for us. When I discovered I had a gluten intolerance that ended up being Celiac’s, I all but wrote the amazing treats of my childhood off. But in the years I’ve been gluten free, I’ve learned a thing or two.
So I took to my Aunt’s recipe. I was able to keep it mostly the same! I swapped the Crisco out for butter and subbed in a 1 to 1 gluten free flour blend. And golly are these GOOD.
The rest is really important! Don’t skip it!
I don’t think these are better than Aunt Bonnie’s cookies, but hopefully they are made better for those of us with touchy guts!
Aunt Bonnie’s Sugar Cookies (But Made Better)
Ingredients:
1 1/2 cups sugar
1 cup butter, softened
2 eggs
1 cup sour cream
4 3/4 cups 1:1 gluten free flour blend (You’ll need to kneed more into keep it from sticking when rolling it out. Keep the bag handy.)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
Instructions:
Cream the sugar and butter together until creamy. Add the eggs and beat well. Then add the sour cream and vanilla and beat well. Add in the baking soda, salt, and flour in and mix well. You may need to mix by hand.
Chill for AT LEAST 30 minutes. Overnight if possible.
Flour your clean surface and roll the dough out to 1/3. Cut out cookie shapes and bake at 350 degrees for 8-10 minutes. Frost as desired or pull a Grandpa Goat and eat them plain! Enjoy!
