Not My Mom's Sugar Cookies
Full Disclosure: I’ve been baking cookies for 60 years… the beginning of that time with help from my mom, Ann. (Heaven forbid a four year old handles hot cookie sheets directly from the oven!) Ann made THE BEST sugar cookies, and only for special occasions, like Christmas. And Halloween. Christmas cookies were a family event. Everyone had to participate in some way.
My brother, Jim, never enjoyed the process; he’d mix every tint of food coloring to make a purple/brown dough, use bottle caps as cookie cutters - which would promptly burn - and proclaim a job well done.
My brother, Charlie, made gorgeous cookies… the kind you don’t wanna eat (but do), because they were so beautiful.
My sister, Cathy, admits to baking a few cookies.
The first cookie I baked, after becoming gluten-free, was Mom’s Sugar Cookies. They were not the same - HUGE disappointment. I tried again and again. Here’s the thing, our muscle memory is powerful, and my muscle memory can taste and feel Mom’s cookies, and what I was turning out weren’t even close! So I sadly closed the book on the recipe.
Then I checked out King Arthur recipes, since I use their GF 1:1 flour in most of my baking. And found a jackpot! We test tasted these cookies several times. We tried icing the cookies. We used different cookie cutters. The only consensus was DO NOT FROST THESE. They stand alone very well.
Shapes available: six petal flowers (shown in photos), eight petal flowers, hearts. Personally, I enjoy eating the flowers. The cookies are the same weight, so choosing one shape over the other is just a matter of preference.
The price is right!
12 for $15, 16 for $20 (cuz you’ll still have a dozen to gift after you eat a few), 20 for $25 (cuz you don’t feel good ordering two dozen; that’ll pass once you’ve tried these), 24 for $30 (perfect amount for entertaining).
If you choose to order these, please email/text shape and quantity. I’m not savvy enough to figure out how to use the checkout function for these cookies.
Full Disclosure: I’ve been baking cookies for 60 years… the beginning of that time with help from my mom, Ann. (Heaven forbid a four year old handles hot cookie sheets directly from the oven!) Ann made THE BEST sugar cookies, and only for special occasions, like Christmas. And Halloween. Christmas cookies were a family event. Everyone had to participate in some way.
My brother, Jim, never enjoyed the process; he’d mix every tint of food coloring to make a purple/brown dough, use bottle caps as cookie cutters - which would promptly burn - and proclaim a job well done.
My brother, Charlie, made gorgeous cookies… the kind you don’t wanna eat (but do), because they were so beautiful.
My sister, Cathy, admits to baking a few cookies.
The first cookie I baked, after becoming gluten-free, was Mom’s Sugar Cookies. They were not the same - HUGE disappointment. I tried again and again. Here’s the thing, our muscle memory is powerful, and my muscle memory can taste and feel Mom’s cookies, and what I was turning out weren’t even close! So I sadly closed the book on the recipe.
Then I checked out King Arthur recipes, since I use their GF 1:1 flour in most of my baking. And found a jackpot! We test tasted these cookies several times. We tried icing the cookies. We used different cookie cutters. The only consensus was DO NOT FROST THESE. They stand alone very well.
Shapes available: six petal flowers (shown in photos), eight petal flowers, hearts. Personally, I enjoy eating the flowers. The cookies are the same weight, so choosing one shape over the other is just a matter of preference.
The price is right!
12 for $15, 16 for $20 (cuz you’ll still have a dozen to gift after you eat a few), 20 for $25 (cuz you don’t feel good ordering two dozen; that’ll pass once you’ve tried these), 24 for $30 (perfect amount for entertaining).
If you choose to order these, please email/text shape and quantity. I’m not savvy enough to figure out how to use the checkout function for these cookies.
Full Disclosure: I’ve been baking cookies for 60 years… the beginning of that time with help from my mom, Ann. (Heaven forbid a four year old handles hot cookie sheets directly from the oven!) Ann made THE BEST sugar cookies, and only for special occasions, like Christmas. And Halloween. Christmas cookies were a family event. Everyone had to participate in some way.
My brother, Jim, never enjoyed the process; he’d mix every tint of food coloring to make a purple/brown dough, use bottle caps as cookie cutters - which would promptly burn - and proclaim a job well done.
My brother, Charlie, made gorgeous cookies… the kind you don’t wanna eat (but do), because they were so beautiful.
My sister, Cathy, admits to baking a few cookies.
The first cookie I baked, after becoming gluten-free, was Mom’s Sugar Cookies. They were not the same - HUGE disappointment. I tried again and again. Here’s the thing, our muscle memory is powerful, and my muscle memory can taste and feel Mom’s cookies, and what I was turning out weren’t even close! So I sadly closed the book on the recipe.
Then I checked out King Arthur recipes, since I use their GF 1:1 flour in most of my baking. And found a jackpot! We test tasted these cookies several times. We tried icing the cookies. We used different cookie cutters. The only consensus was DO NOT FROST THESE. They stand alone very well.
Shapes available: six petal flowers (shown in photos), eight petal flowers, hearts. Personally, I enjoy eating the flowers. The cookies are the same weight, so choosing one shape over the other is just a matter of preference.
The price is right!
12 for $15, 16 for $20 (cuz you’ll still have a dozen to gift after you eat a few), 20 for $25 (cuz you don’t feel good ordering two dozen; that’ll pass once you’ve tried these), 24 for $30 (perfect amount for entertaining).
If you choose to order these, please email/text shape and quantity. I’m not savvy enough to figure out how to use the checkout function for these cookies.
Unsalted butter, organic unbleached sugar, almond flour, egg, King Arthur GF 1:1 flour, vanilla extract, salt. PLEASE NOTE: THIS PRODUCT CONTAINS ALMOND FLOUR