At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
The simplicity of sugar and cinnamon will take you back to grandma’s kitchen.
Heat oven to 400°F. Combine 3/4 cup sugar and butter in large bowl; beat at medium speed until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.
Combine all cinnamon sugar ingredients in small bowl; mix well.
Shape dough into 1-inch balls; roll in cinnamon sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are lightly browned.
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.
Dietary Fiber: 0g
I'm not sure where I went wrong but my cookies are sort of gritty. Maybe it's because I increased the cinnamon after reading someone's review that said to increase it to 3 tsp. I'll try them again without doing that. I was so looking forward to homemade cookies that I can actually eat.
This recipe worked out fantastic for gluten free cookies, they're just like the wheat cookie. I did double the cinnamon because, well, it's the best part. The texture was spot on. But I thought the flavor of the actual cookie was a little off, it had a slight hint of baking soda or something, just can't put my finger on what. I will make again.
Delicious! I like a little more cinnamon, so used 1 T. sugar to 1 t. cinnamon, as in my gluten-full recipe.
These are delicious, my husband loves these cookies.
Fabulous! They were everybody's favorite.
So Awesome! I love these cookies. They taste like the gluten version I remember. It makes me want to cry; I am so happy.
I made these cookies and not only used the gluten free flour, but I also used 1/2 cup of Splenda in place of the sugar. Also rolled the cookies in a mix of Splenda and Cinnamon. So I ended up with a Gluten free, diabetic cookie. They were excellent!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2820
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