Try these easy Gluten Free Sugar Crinkle Cookies for the answer to a simple sweet tooth. There’s nothing like a good old naked sugar cookie rolled in coarse sugar!
Simple is sometimes better. Actually, most often simple is better. Especially if I’m the one performing the task.
Take breakfast, for example. You know what the best breakfast on earth is??? Cereal. Yup: cereal, milk, and bananas. You know why it’s the best? Because it’s ready in two minutes, my kids eat it, and it’s cheap.
Simple = better.
Really, I’m not just saying that. We just got back from a family trip to Kauai. Ben, the girls, and I met my parents over at the Grand Hyatt Regency Resort (AMAZING!!!) where we were treated like royalty and enjoyed every moment of our stay.
Between searching for waterfalls, snorkeling with sea turtles, kayaking up rivers, and lounging at the pool…it’s safe to say we were successful in treating ourselves.
And it didn’t stop there. We treated ourselves with FOOD as well. We ate some of the best meals. Meals I can’t even describe because I’m not quite sure what the flavors were, besides delicious. You guys, I ate food so fancy it had flowers on top. Wowzers!
We even treated ourselves to the hotel breakfast buffet twice where I ate steal cut oatmeal with coconut syrup, fresh fruit, Eggs Benedict, and made-to-order omelettes. It was a dream!
However…as dreamy as breakfast by the beachfront was, I was a bit sad to leave behind my simple morning routine of plain shredded wheat and bananas. I was beginning to go through withdrawals. As sad as it was to return home to reality, I was pretty dang excited the first morning I woke up back in my own home, eating a bowl of my favorite cereal.
Again, I’m a fan of simple.
Probably the reason that I drooled over these Gluten Free Sugar Crinkle Cookies. Okay, I didn’t really drool over them because that would be gross and deem them inedible. BUT, in my mind, I was drooling.
These babies are the perfect soft and chewy sugar cookie. I’m not talking about your “cut out and bake into perfect shapes” sugar cookies. Those are glorious too. But these, my friends, are those simple bakery style sugar cookies that you secretly steal multiples from the sample container at the grocery store.
They have the absolute best texture. They are soft in the middle with a slightly crisp outer edge, rolled in a crunchy layer of turbinado sugar, or other coarse sugar of your choice. You can even roll this dough in sprinkles for a more colorful option.
Oh, and this is another sweet recipe that doesn’t need any xanthan gum. Yay! I’ve been experimenting lately with making my baked goods xanthan gum free, and this recipe worked wonderfully. So there is another check in the simple department.
I’m telling you, these cookies are addictive. You will want to eat them by the dozen, but then you will remember that I am also supposed to be somewhat of a healthy food blogger and will scold you if you do. So limit yourself to just two of these addictive, simply sweet rounds of chewy vanilla goodness. Okey dokey?!
Frosting??? Who needs it?! Well, at least not for today!
What is your favorite simple dessert?
- 2 sticks butter, softened
- 1 egg, plus 1 egg yolk
- 1 cup granulated sugar
- 1 cup powdered sugar
- ½ tablespoon pure vanilla extract
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup sweet sorghum flour
- ½ cup white rice flour
- ½ cup tapioca starch
- ½ cup coconut flour
- ¼ cup cornstarch
- ½ cup coarse sugar for rolling
- In a large mixing bowl or stand mixer, cream together butter, granulated sugar, powdered sugar, and eggs until pale and fluffy. Add vanilla and mix until smooth.
- In a separate smaller mixing bowl, sift together salt, baking soda, sorghum flour, white rice flour, tapioca starch, coconut flour, and cornstarch.
- Add flour mixture to butter mixture and mix on low speed for 2 minutes, scraping down the sides as needed, until dough is smooth and pulls away from edges.
- Divide dough in two balls, Wrap in plastic wrap and chill for 30 minutes.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Working with one batch of dough at a time, scoop walnut sized pieces of dough and roll into balls. Shake in coarse sugar and place 2" apart on baking sheet. Bake at 350 degrees for 12-14 minutes or until edges are just barely beginning to turn golden. Do not over bake! Remove from oven and allow to cool for 5 minutes on cookie sheet. Transfer parchment paper with cookies to a cooling rack and cool until set.
- Repeat steps with remaining dough.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or in freezer for up to 6 months.
