Rich, cake-like cookies with vanilla glaze make a colorful addition to any cookie tray.
Heat oven to 350°F. Combine butter, sugar and salt in large bowl; beat at medium speed until creamy. Add buttermilk, egg and 1 teaspoon vanilla; continue beating until mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.
Drop dough by rounded teaspoonfuls, 1 inch apart, onto parchment paper-lined cookie sheets. Bake for 7 to 9 minutes or until cookies are set and bottoms are lightly browned. Remove to wire cooling racks; cool completely.
Combine powdered sugar and 1/4 teaspoon vanilla in medium bowl; stir in enough water for desired glazing consistency. Spread glaze over cooled cookies; sprinkle with decorations.
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.
**Substitute 1 1/2 teaspoons vinegar or lemon juice and enough milk to equal 1/2 cup; let stand 5 minutes.
Dietary Fiber: 0g
I made this recipe without issue! I even substituted fake butter and almond milk. I added a little more flour blend to make closer to two cups. The batter was great and they baked up great! Yum!
Very yummy with a simple frosting glaze and crushed peppermint candy canes. The texture is almost like the inside of a soft scone. Cake-like. Thank you for the gluten-free flour mix idea. Very helpful! I also added 1/2 cup more of flour mixture because batter looked thin, but I don't think it would have been necessary. Recipe probably would have turned out just like it was supposed to. :)
I made this recipe because I thought it sounded easy and good. They were awful cookies. I made them twice, thinking I had done something wrong. They came out the same way both times. Nothing like the picture, shriveled up and rubbery.
These were very good. The description "cake like" is very accurate as they reminded me as much of mini-cupcakes as they do cookies. They fluffed up a lot though so I would take more care next time to spread out the spoonfuls of dough on the cookie sheet.
Joanne,I checked our testing of this recipe and the cookie dough was described as a cake batter or like a thick pancake. I recommend that you add a small amount of additional flour blend to thicken the cookie slightly. Though the cookie dough was like cake batter we baked the cookies and they did spread slightly but were still very acceptable.
There's something wrong with the quantities - the consistency is more like a pancake batter than a cookie dough. I question the 1/2 cup buttermilk - it seems like a lot of liquid in a drop cookie recipe in addition to butter and egg. LOL recipes are usually very good, but this time I'm sorry I wasted my time and ingredients.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3032
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