GLUTEN FREE MARBLE SUGAR COOKIES

These Gluten Free Marble Sugar Cookies are soft in the middle and hold their shape while baking. Make them with your favourite cookie cutters for any holiday or occasion! I made a big batch for my daughter’s School Bake Sale & friends Valentines gifts. They were so quick & easy which makes them perfect for busy moms.

INGREDIENTS

• 1 cup butter softened, 227g
• 1 cup granulated sugar 200g
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/4 cup sour cream 60g (dairy-free sour cream works!)
• 3 tablespoons cornstarch
• 2 1/2 cups gluten-free 1:1 baking flour 380g

FOR THE FROSTING

• 2 cups powdered sugar
• 4 tbsp milk (can use dairy free)
• 1 tsp vanilla extract
• gel food colouring drops

INSTRUCTIONS

• MAKE THE DOUGH:
• In the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with a hand mixer) cream together the butter and sugar until light and fluffy, about 3 minutes. 
• Add the egg, almond extract, vanilla extract, salt and baking powder. Mix until well combined. 
• With the mixer running on low, add half of the sour cream followed by the cornstarch. Add 1/2 of the flour followed by the other 1/2 of the sour cream. Mix until combined then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the bowl then mix again until totally combined. 
• Divide the dough into two balls and wrap each ball tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
• BAKING INSTRUCTIONS:
• Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Lightly sprinkle a clean counter with gluten-free flour. Roll out the chilled dough to the 1/4″ thickness on the lightly floured surface. If it’s too hard to roll, leave at room temperature for a 5 minutes.
• Cut out the cookies with desired cookie cutters, then use a thin spatula to transfer the cookies to the prepared pan. 
• Bake the cookies for 15-20 minutes until set. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

FOR THE FROSTING:

• Using a spoon, mix together the powdered sugar, milk & vanilla extract. You will want the icing be fairly thick. Either add more milk to thin out, or more sugar to thicken if needed.
• Once mixed, make a couple of drops of the gel food colouring in the bowl & use a toothpick to swirl around.
• Dip each cookie into the icing and lift out. Let some of the icing drip off back into the bowl & place on a baking sheet lined with parchment paper.
• Leave to set for 4 hours or overnight.

These freeze really well, so you can make a big batch to enjoy throughout the month. They also make wonderful gifts for teachers, neighbours, friends & family.

Gluten Free Lemon Poppyseed Muffins

Recipe adapted from Feasty Travels

These Gluten Free Lemon poppyseed muffins are fluffy, bright and full of flavour!

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Prep Time 15 minutes mins

Cook Time 16 minutes mins

resting time 30 minutes mins

Course Breakfast, brunch

Ingredients

  

• 1 large egg
• ½ cup coconut flour or granulated organic cane sugar if you don’t mind refined sugar
• 1 tbsp coconut oil melted and cooled
• ¼ cup salted butter melted and cooled
• 1 lemon juice & zest
• 1 tsp vanilla extract
• ½ cup milk room temperature
• 1 cup gluten free flour
• ¼ cup almond flour
• ½ tbsp baking powder
• ¼ tsp baking soda
• 1 tbsp poppy seeds
• Optional Lemon Glaze not refined sugar free
• ½ lemon juice & zest
• ¼ cup powdered sugar
• 1-2 tbsp milk of choice if needed

Instructions

 

• Whisk together the egg and sugar until light and fluffy
• Add in the butter, coconut oil, milk, lemon juice, lemon zest and vanilla extract
• Mix until fully combined
• Fold in the flours, baking powder and baking soda
• Mix until fully combined then fold in the poppy seeds
• Let the batter rest for 30 minutes to 1 hour, at room temperature, covered by a kitchen towel.
• Preheat oven to 400 degrees F
• Using about 1/4 cup, or an ice cream scoop, fill the muffin liners with batter. The liners should be filled to just below the top
• Bake for 8 minutes at 400 degrees, then reduce the oven temperature to 350 degrees F. Bake for an additional 8 minutes
• The muffins are done when slightly golden on top and a toothpick comes out clean.
• Let cool for 10 minutes
• Optional glaze – In a small bowl, combine the lemon juice, zest & powdered sugar. Whisk until smooth. Add sugar (1tbsp at a time) or milknuntil a drizzly consistency is reached. Pour over cooled muffins and enjoy!

Notes

• • • Freezer-friendly lemon poppyseed muffins

      You can make these fluffy lemon poppyseed muffins ahead of time and serve them at a later date!
      1. Place the frozen muffins in freezer safe bags or containers and freeze for up to 3 months.
      2. Once ready to reheat, simply heat in the microwave for 10-20 seconds until warm.
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Keyword gluten free, lemon, poppyseed