Michael and Rachel's

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Chewy Sugar Cookies

Updated: 29 Apr 2018

Ingredients

  • 210g GF plain flour
  • 1 tsp xanthan gum
  • 2 tbsp tapioca starch or cornflour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 200g granulated sugar
  • 84g unsalted butter, room temp
  • 24g vegetable shortening, melted and cooled (Trex / Flora white / butter)
  • 1 egg, room temp, beaten
  • 1 tsp vanilla
  • Coloured sugar / sprinkles to decorate

Method

  1. Preheat the oven to 160c. Line baking sheets and set aside.
  2. In a large bowl, place the flour, xanthan gum, starch, soda, baking powder, salt, and sugar, and whisk to combine well.
  3. Create a well in the centre of the dry ingredients and add the butter, shortening, egg and vanilla and mix to combine. The dough will be thick and smooth but easy to shape and not greasy. If it's greasy and very soft, it's because the shortening wasn't cooled; just chill the dough briefly in the fridge until it's easier to handle.
  4. Pull or scoop off pieces of dough about 1 and 1/2 tablespoons each. Roll into a ball about 1 inch in diameter. Press each ball into a disk about 3/8 inch think, and palce fully 2 inches apart from one another on the prepared baking sheets. The cookies will spread a lot during baking.
  5. Place the baking sheets in the freezer to chill until firm, about 5 minutes. Remove from the freezer and decorate if desired.
  6. Place in the centre of the preheated oven and bake until set in the centre and starting to wrinkle a bit on top, about 14 minutes. Remove from the oven and allow to cool completely on the baking sheet for at least 10 minutes, or until stable, before transferring to a wire rack to cool completely.