Our friends at Cup4Cup are helping us make your gluten-free Holiday baking a piece of cake. First time baking gluten-free? No worries tough cookie, you’ve got this! Did you know you can use Cup4Cup flour to replace all-purpose flour cup for cup (1:1) in most traditional recipes for cookies, cake, biscuits, muffins and more? Cup4Cup makes changing your favorite recipes to gluten free versions as easy as possible.
Tips & Tricks
Because the holidays are really all about the cookies, Cup4Cup’s Chef Allie shared with us her tips for baking the very best gluten-free cookies:
- For chewier, tastier cookies, refrigerate your cookie dough before baking for a minimum of 30 minutes and up to overnight. Chilling the dough solidifies the fat which prevents spreading during baking, creating a chewier texture. It also makes the dough easier to handle and brings out the butterscotch & toffee notes in the cookie dough.
- It’s important to bake on cooled and clean baking pans; that means allowing time for the pans to cool in between batches. If you don’t, you may end up with unevenly shaped cookies. Wipe your sheet pans in between batches to remove residual grease or fat from the last batch of cookies. Or to save time by using parchment paper for each batch.
- Don’t overcrowd the oven. Instead, bake one sheet of cookies at a time, preferably on the middle rack to ensure even browning. Also be sure to leave enough space between each cookie so they don’t spread into each other.
- There’s nothing worse than an over baked cookie. Check your cookies at the minimum baking time the recipe suggests. For most cookies, if the edges are firm and you can lift up the edge of a cookie, they’re done.
Now you’re ready to bake a delicious gluten-free version of Grandma’s cookies! If you’re needing some inspiration for cookie and non-cookie gluten-free baked goodies:
Cinnamon, nutmeg, eggnog… ALL the flavors of the season, in a muffin! See recipe here.
Crispy on the outside, chewy on the inside. Now that’s what we called a perfect cookie—see recipe here.
If you love deep molasses and spicy ginger flavors—see recipe here.
Cinnamon Swirl Coffee Cake
Impress your great aunt with this delicious classic—see recipe here.
Chocolate Peppermint Brownies
Crushed peppermint + white chocolate + brownie? YUMM Christmas! See recipe here.
Chef Thomas Keller’s mother’s favorite light and airy cookie—see recipe here.
Salted Maple Pecan Bars
Classic pecan pie in no-fork-needed bar form? See recipe here.
Chocolate Crinkle Cookies
And if you’re into brownies, these are basically brownie cookies rolled in powdered sugar! See recipe here.
Jam Thumbprint Cookies
A delicate buttery base cookie filled with your favorite jam—see recipe here.
Pistachio Biscotti Dipped in White Chocolate
An Italian holiday classic—see recipe here.
What are you waiting for? Dust that stand mixer off.
Find more recipes on Cup4Cup‘s page.
Happy holidays and enjoy!