Skinny Gluten Free Low Glycemic Pink Sugar Cookies

I don't think anything makes me as happy as a sugar cookie, especially a big soft frosted pink sugar cookie!

While not super Skinny, they are a special treat that I indulge in now and then. If you want them skinnier, try using Erythritol instead of the palm sugar. I would up the amount a little since Erythritol isn't as sweet as palm sugar.
 
Hope you enjoy and Happy Mother's Day to all.   You might also enjoy my Chocolate Chip Oatmeal Cookies!

Gluten Free Low Glycemic Pink Sugar Cookies

Ingredients
  • 5 tablespoons coconut oil, or unsalted butter or Earth Balance, softened
  • 1/2 cup blonde coconut palm sugar (sub with any low glycemic or sugar free granulated sugar)
  • 1 egg
  • 1 tsp Gluten Free pure vanilla extract
  • 1 2/3 cups of a  Gluten Free all-purpose flour mix with xanthan gum. *recipe below.  If your mix does not include xanthan add 1/2 tsp. 
  • 1 tsp GF baking powder
  • 1/4 tsp salt
  • frosting *recipe below
Instructions:
  1. In a large mixer bowl, beat butter and sugar until creamy. 
  2. Add the egg and vanilla, mixing well.
  3. In another bowl, whisk together the flour, baking powder, and xanthan gum if adding. 
  4. Gradually add the flour mixture into butter and sugar and mix on low until dough forms. Don't worry if the dough seems a little crumbly at first; it will come together.
  5. Wrap dough in plastic wrap and chill for one to two hours in the refrigerator. 
  6. Flour surface with rice flour, roll out dough to a 1/4-inch or 1/8-inch thickness. Use cookie cutters dipped in GF flour to make cutouts. Gather scraps and re-roll until all the dough is used.
  7. You can also freeze your dough.  
  8. Put the dough on plastic wrap and roll into a cylinder, nice and tight.  Then just remove the plastic wrap when ready and slice into cookies and bake.  Yay, freezer cookies!
Preheat oven to 350 degrees.

Place cookies 1 inch apart on a parchment-lined or lightly greased cookie sheet.

Bake for 8-10 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.

Makes 30 cookies, depending on size of cookie cutters used. This recipe can be doubled

* Sugar Cookie Flour mix  (use what your recipe calls for)
  • 1.5 cups white rice flour
  • 1.5 cups sweet rice flour (mochi) also called glutinous
  • 1.5 cups gluten free oat flour
  • Mix all flours well.  I sift and then store in a tupperware in the fridge. 

Frosting or just use sprinkles for a lower calorie cookie

2 cups Powdered palm sugar  (grind small batches in blender to powder)
2 tablespoons Butter, softened
1/2 teaspoon Pure Vanilla Extract
4 tablespoons of Whole Milk- add a bit at a time

In your mixing bowl add the powdered sugar, butter and vanilla. Turn your mixer on medium low and slowly add your whole milk. Adding more milk if needed. Increase the speed to medium until fluffy.
*for special occasions tint the frosting with food color!

Per serving: Calories 65 without frosting  This post linked to Slightly Indulgent Tuesday's! 

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Please be advised related products are random and not always gluten-free!