Every year I do a little holiday baking to share with some of my friends and co-workers. Since I am completely gluten-free now, I thought it would be a great idea to make all gluten-free goodies not really thinking that this would present any challenges.
Now, I see myself as an above average baker. However, this year's baking "experiments" didn't turn out exactly the way I wanted them. The flavors were great - It was more of a texture thing which I have heard is common within gluten-free eats. While I am used to the different texture and understand this comes along with gluten-free, I still feel this can be improved with a little trial & error. My lesson learned? I guess this whole gluten-free baking thing is harder than I expected!
My ABSOLUTE favorite Christmas cookie is from an old Hershey cookbook - Chocolate Mint Drop Sugar Cookies. My Ma and I have been making these since I was little and it has always been a family go-to. There wasn't much to change about the recipe except substituting the regular all-purpose flour for gluten-free all-purpose flour. After the other treats not turning out the best, I was a little nervous for the final result. BUT it was a CHRISTMAS MIRACLE! While I can't take any credit for creating this recipe, this is definitely one that needs to be shared.
Chocolate Mint Drop Sugar Cookies
1 cup white sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 ½ cups gluten-free all-purpose flour (I always use King Arthur)
1 ½ teaspoons baking powder
¾ teaspoons salt
1 ½ cups chocolate mint chips (These are HARD to find! I use Eileen’s brand and stock up every year)
Colored sugar for decoration - red, green, etc.
Preheat oven to 350 degrees.
In a large mixing bowl, mix together sugar and oil until blended well.
Stir in eggs and vanilla and mix until smooth.
Combine flour, baking powder, and salt in separate bowl. Slowly add into sugar mixture (Your dough will be thick like sugar cookie dough). Lastly, add in mint chocolate chips.
Using a cookie scoop, roll dough balls into colored sugar and place onto cookie sheet lined with parchment paper. (dough balls should be around 1 ½ - 2 Tablespoons in size) VERY LIGHTLY press down dough balls before baking - Only a little bit!
Bake cookies for 8-10 minutes. They usually appear that they need a little more time - trust that they are baked! Leave on cookie sheet for 5-10 minutes before transferring to a wire rack.
**Adapted from a Hershey recipe