When I want to make use of my excessive cookie cutter collection I turn again and again to my recipe for basic cut-out cookies. As written, it makes delicate vanilla-scented cookies that strike a nice balance between sweet and buttery. But like most, I like to play with my food. This recipe welcomes change! If you crave a more robust flavor, swap brown rice flour and brown sugar for the white rice flour and granulated sugar. Or you can add some lemon zest and oil instead of vanilla extract.
This recipe first appeared on SeriousEats.com as part of my Gluten-Free Tuesday column. But I love it so much that I wanted to share it during the 12 Days of Holiday Sweets. Enjoy!
- Flours: Use a different gluten-free flour, such as brown rice flour or sorghum flour. They'll both provide you with a deeper flavor and color.
- Sugars: You can replace the granulated sugar with brown, raw, granulated maple or muscovado sugars. Just be sure to avoid using a liquid sugar (like honey or maple syrup).
- Flavors: Feel free to vary the extract, or add 1 teaspoon of ground cinnamon. (I've found adding cinnamon is especially nice in batches where I've also used brown rice flour and brown sugar.)
- Dairy-free: Use a solid non-dairy replacement, like shortening or coconut oil. Be sure you use a solid, not liquid, fat replacement.