These sugar cookies have crisp edges and a buttery, almost melt-in-your-mouth quality to them. Perfect for using your favorite cookie cutter shapes for any holiday or occasion!
By Toni Flynn
1 1/2 cups salted butter, chilled and cut into ½" pieces
1 1/3 cups granulated sugar, scooped & leveled
1 large egg
1 large egg yolk
4 teaspoons vanilla extract
2 1/3 cups Cassava flour (plus a little extra for the rolling out)
1 teaspoon salt
3/4 teaspoon baking powder
In a large bowl, mix the butter, vanilla and sugar on high speed for about 3 minutes until well combined. Do not cream.
2) Add the egg, egg yolk, and mix well, scraping down the sides of the bowl.
3) Add in the flour, salt, and baking powder on low speed, mixing just until incorporated and the dough comes together.
4) Shape the dough into a flat disk and wrap tightly in plastic wrap. Chill for 8 hours or up to 1 day in the refrigerator.
5) When ready to bake the cookies, heat the oven to 325°F. Remove the dough from the fridge and let it sit on the counter for 10 minutes to soften slightly. You may want to put the dough back in the refrigerator between batches.
6) On a lightly floured surface, roll out the cookie dough to ¼-inch thick. Cut out using cookie cutters and bake on a baking sheet lined with a silpat mat or parchment paper for 12 to 15 minutes, until the edges just barely start to turn golden. Cookies can be rolled out to 3/8 inch thick, but will require 2 minutes extra baking time.
HINT: place a 30 inch piece of plastic wrap on the counter, then place dough in the middle, spread it out into a 12 inch rectangle within the plastic and wrap with the plastic. Then refrigerate and when ready to roll the dough, unwrap the top plastic and place a new piece of plastic over it. Use your rolling pin to roll it out under the plastic. No mess and no flour everywhere!
WHEAT FLOUR VS CASSAVA FLOUR
Utilize a flour conversion exclusively for classic recipes when you are directly replacing traditional wheat flour with Cassava flour. Avoid applying it to recipes that incorporate different gluten-free flours like almond or rice flour, or recipes explicitly designed for Cassava flour. When in doubt, opt for a more generous approach rather than a conservative one.
1 ½ tablespoons
1/8 cup +1 tablespoon or 3 tablespoons
1/4 cup + 1 tablespoon
1/4 cup + 1/8 cup
1/2 cup + 1/8 cup
1/2 cup + 1 ½ tablespoon
3/4 cup + 2 table spoons
ORIGINAL RECIPE VS CASSAVA FLOUR
Original Recipe (Baking Soda or Baking Powder)
BAKING SODA OR BAKING POWDER
WHEN SUBSTITUTING CASSAVA FLOUR
IN BAKED GOOD
1 ½ teaspoons
1 ½ teaspoon
2 ½ to 3 teaspoons
3 ½ to 4 teaspoons