One of things I miss about gluten free baking is the ability to just make something. I used to see a recipe for a cake, bread, or cookie and I would say, I am going to make that today.
With gluten free baking I don’t usually say that because so much more work is usually involved.
It takes figuring out what flour or blend will work in a recipe. It takes more planning to be sure I have everything that I need. And it takes me being willing to face a cooking disaster that day. We all know that gluten free baking involves disasters especially when you try to convert recipes.
Earlier this week I saw a recipe link in my Facebook stream for Angel Face Cookies from Money Saving Mom, I instantly wanted to make them. It was not a I will print this out and try to figure it out later type of plan, I wanted to try to make them gluten free right then.
I am not sure why these cookies were calling my name right then, but they were. It may have been because they are a cross between a sugar cookie and a snickerdoodle, both of which are favorites in our house, but I went right to work on figuring them out gluten free.
The amazing thing about this recipe is that it worked the first time I tried it gluten free. And it did not just work, these were really good. That doesn’t usually happen the first time I convert something to gluten free.
These are a simple cookie. They are more of an old fashioned type cookie, but they are really good. I have no idea how the original gluten filled version tastes, but the gluten free version will be a do again in our house.
And I think the description of a cross between a snickerdoodle and a sugar cookie is perfect for them.
If you need an easy, yet simple gluten free holiday cookie, these are really good.
I think if you made these crispy, by baking them a little longer, they would make a great cookie type crust on a gluten free dessert.
Gluten Free Angel Cookies
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1/2 cup + 1/3 cup sugar (plus more for rolling cookies in)
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cup white rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon xanthan gum
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- Heat oven to 350 degrees.
- In mixing bowl beat together butter, shortening, 1/2 cup + 1/3 cup sugar, and brown sugar.
- Add egg and vanilla.
- In a separate bowl combine rice flours, cornstarch, xanthan gum, cream of tartar, baking soda, and salt. Add to butter sugar mixture and mix well.
- Shape about 1 tablespoon of batter into a ball and roll in sugar. I used my cookie scoop and then dropped them into sugar and it worked great.
- Place on cookie sheet and bake for 9-11 minutes. 9 minutes for a softer cookie and a little longer for a crisper cookie.
Note: My version makes half what the original recipe did, but it was plenty for us.
I love to cook and bake, and it is a good thing, because my family loves to eat. I live with my husband and three kids on 43 acres in Northeastern Oklahoma. Between homeschooling, helping in my husband’s dental office, working on our property, taking care of three dogs, and raising hogs as a side job/hobby, I am constantly on the go like most of you.
Thank you so much! I subscribe to Money Saving Mom too. I read the ingredients and knew they would be so good. So very happy for a GF version I know I can count on (i.e. you are the best). Merry Christmas Lynn!
I hope you enjoy them! They were really good. And Merry Christmas!
I have a snickerdoodle recipe that I converted successfully on the first try! Isn’t that an awesome feeling?!?
Wondering about your use of xanthan gum in cookies…..have you tried going without? I don’t use it in mine at all…usually freeze part of the batch though so long-life issues aren’t a problem here. I do have one recipe that seems to last for way over a week with no adverse taste…they just dry out a bit!
I find that the xanthan gum helps the texture and helps things hold together, so I usually add a little to most cookie recipes. For things like muffins and pancakes, I don’t always use it. Because this recipe is a sugar cookie type recipe that is a bit drier anyway, it may work fine without it, but I have not tried it.
I LOVE that you adapted the recipe, and so excited that these worked out for you! We are not gf, but I have lots of friends who are. Now they can eat these cookies too!
They turned out so good! My family loved them, so thanks for sharing them. I had fun adapting them to gluten free.
Where do you get sweet rice flour? Thanks for the GF conversion!
Here is a post I did on sweet rice flour and where I get it. I hope that helps.
Question: Why is shortening needed? I don’t like it. Blech. Why not all butter?
In some recipes shortening helps makes thing more flaky and a different texture. It might work with all butter, but I have not tried it.
I saw your cookies mentioned on Gluten Freely Frugal. This recipe is now at the very top of my must-try list. Thanks!
Thanks, I hope you enjoy them!
I have made this recipe several times and love it! I posted it on my gluten free food blog today:)