Sandwich Sugar Cookies (GF)
Sugar Cookies
2 1/2 cups Bob’s Red Mill 1-1 Gluten Free Flour (400g)
1 tsp baking soda (7g)
1/2 tsp kosher salt
10 tbsp butter (140g)
1 1/2 cups sugar (330g)
1 egg
2 tsp vanilla
Preheat oven to 350˚F and prepare a cookie sheet with parchment paper.
In the bowl of your stand mixer, mix softened butter and sugar well until color lightens. Add egg and vanilla and mix until combined. Scrape the bowl to get everything incorporated.
Add flour, baking soda, and salt to your bowl and mix. Dough should come together in sort of sandy lumps. When pressed, the dough should stay together.
Using a size 40 scoop, scoop dough and pack tightly before releasing onto the cookie sheet. If you do not have a scoop you can use a spoon to get about 2 tablespoons of dough and roll into a ball with your hands.
Bake for 10-12 minutes. Allow to cool before eating or filling.
Strawberry Ganache
85g white chocolate
1 1/2 tbsp strawberry puree (reduce 1 pint of strawberries with 1/4 cup sugar until thick - 30 minutes)
basil leaves (optional)
Heat strawberry puree over stovetop or in the microwave until hot. Pour over white chocolate and stir until all of the chocolate has melted. Reheat mixture if the chocolate doesn’t all melt. Add some finely chopped fresh basil leaves for a cool flavor combination. Refrigerate at least 2 hours before using.
Lemon Ganache
111g white chocolate
43g heavy cream
1 tbsp lemon juice
zest of one lemon
Heat heavy cream over stovetop or in the microwave until hot. Pour over white chocolate and stir until all of the chocolate has melted. Reheat mixture if the chocolate doesn’t all melt. Add lemon juice and lemon zest and stir until smooth. Refrigerate at least 2 hours before using.
Matcha Ganache
85g white chocolate
53g heavy cream
3g matcha power
Heat heavy cream over stovetop or in the microwave until hot. Pour over white chocolate and stir until all of the chocolate has melted. Reheat mixture if the chocolate doesn’t all melt. Sprinkle in matcha powder and stir until smooth. Refrigerate at least 2 hours before using.
Rose Ganache
125g white chocolate
43g heavy cream
1 drop rose water
pink food coloring
Heat heavy cream over stovetop or in the microwave until hot. Pour over white chocolate and stir until all of the chocolate has melted. Reheat mixture if the chocolate doesn’t all melt. Add rose water flavoring and food coloring and stir until all of the pink is evenly distributed. Refrigerate at least 2 hours before using.
White Chocolate Ganache
85g white chocolate
43g heavy cream
Heat heavy cream over stovetop or in the microwave until hot. Pour over white chocolate and stir until all of the chocolate has melted. Reheat mixture if the chocolate doesn’t all melt. Refrigerate at least 2 hours before using.
It’s October now and I know we’re all getting excited for pumpkins and apple cider, but I had to squeeze this one in there. These cookies are so simple and versatile, I couldn’t stop at just one flavor (as you can tell). They have a great chew to them and have a fabulous sweet/salty ratio. There’s a bit of egginess to them that I love too. You can add food coloring to the dough too! I didn’t test this out until after I wrote everything up and shot cookie photos, but I encourage you to give it a try! It takes a little bit to mix in since the dough can be a bit dry, but just keep mixing and it’ll come together. What’s even more fun is separating the dough into two or three sections, dying them each a different color, and mushing them together into a multicolored cookie.
One thing that I think it important to note, the dough will dry out if left uncovered while you’re baking. So, I strongly recommend that you cover your bowl with plastic wrap, and if you prep dough balls for easy batches, cover those as well. If the dough dries out, the cookie crumbles and gets a crunch that isn’t as good as it could be.
Have fun!
