Sugar Cookie Cups

Sugar Cookie Cups

My recent obsession has been chocolate chip cookie cups (recipe coming soon), but I decided to change it up with a new sweet treat - Sugar Cookie Cups. This is a quick and easy recipe that can be whipped up in about 10 minutes. It's a modified version of the sugar cookies posted by Gluten Free Cooking School, the changes I made was to make it dairy-free and egg-free.

The first batch I attempted slid right off the cookie tray making a mess of my oven. But I was determined to get these to work, which is why I chose to put the batter into a mini-cupcake tin. Best idea I ever had - and will use in my future cookie concoctions. The end result was perfect; moist, buttery, and sweet! Each cup was like eating the middle of a cookie, come on - you know that's the best part! Enjoy!

 

 

Sugar Cookie Cups:Temp: 350         Time: 15 minutes         Size: mini-cupcake tin

1 cup vegetable shortening or 2 sticks margarine
1 cup sugar
1 vegan egg (dissolve 1 packet unflavored gelatin + 4 TSP hot water)
2 tsp GF vanilla extract
1/4 tsp baking powder1/8 tsp salt
1/4 tsp guar or xanthan gum
2 ½ cups GF Flour Blend*

Step 1: In a small bowl blend together shortening and sugar. Add the vegan egg and vanilla. Whip together until it has the consistency of mousse.

Step 2:
In a large bowl, whisk together the dry ingredients: flour, salt, baking powder, and guar/xanthan gum.

Step 3:
Add the butter mixture to the flour and blend until well incorporated. Let it chill in the refrigerator for 20-30 minutes.

 

Step  4:
Using a 1 TSP scoop (or table spoon) scoop into un-greased mini-cupcake tin. Bake at 350˚ for 12-15 minutes, until tops are slightly crisp.

 

 

*Jenn's Gluten-Free All Purpose Flour Blend

1 cup white rice flour

1 cup brown rice flour

1 cup sweet white rice flour

1 cup potato flour
1 cup tapioca starch