Gluten-Free Cornmeal Sugar Cookies

Hi Bakers, I love cornbread, and these cookies bring that same crunch to a buttery, moist sugar cookie. These were a delicious experiment that are definitely worth making again. If you want a yummy twist on the classic sugar cookie, try these. Enjoy! ~Carolyn

Gluten-Free Cornmeal Sugar Cookies

Dry Ingredients

2 1/4 cups Cup4Cup Gluten-Free Flour (original blend)

1/2 cup fine yellow cornmeal

1 1/2  teaspoons Koda Farms Sweet Rice Flour

1/2 teaspoon xanthan gum

1 teaspoon baking powder

1/2 teaspoon salt

Wet Ingredients

1 cup butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

Extra sugar for rolling in a soup bowl

Preheat oven to 350F. Place rack in the middle oven position.

Dry

Whisk dry ingredients together in a medium-sized bowl and set aside.

Wet

Cream softened butter and sugar together. Scrape the bowl and add eggs and vanilla. Mix until thoroughly combined. Scrape the bowl as needed. Add dry to the wet and mix again, then stir a half a minute or so longer to develop the chew.

Using a scoop or spoon, roll dough into balls about 3 tablespoons in size between your palms. Roll in sugar and place on a baking sheet about 3 inches apart. Bake 10-12 minutes or until slightly browned on the bottom edge and puffed but soft in the middle.

Cool on a rack and enjoy! For longer freshness, store in the refrigerator.