This Granny Cookie recipe has been in my husbands family for over a hundred years. It all started with my kids great great grandma. Every year right after Thanksgiving the cookies would show up. Sometimes brought over and sometimes shipped. But there were always Granny Cookies. So when the celiac diagnoses came I knew I had to modify great grandma's recipe. And it worked! These are crispy and sweet and my kids don't notice the difference (yay!!) I also use this recipe for cutout gingerbread cookies. Just add a teaspoon of ginger to the recipe. So thankful for family traditions and the joy they bring our family.
Gluten Free Granny Cookies
Ingredients
- 2 1/2 cups Gluten Free All-purpose Flour (I use Bob's Red Mill 1:1 Gluten Free Baking Flour or Better Batter)
- 1 tsp Baking Soda
- 1 1/2 tsp Xanthan Gum
- 1/4 tsp Salt
- 1 1/2 cups Brown Sugar
- 3/4 cup Butter, softened
- 2 Eggs
- 1 tsp Vanilla
- 1 Tbs Molasses
Instructions
1.Preheat oven to 350 degree. Mix all dry ingredients in the bowl of a stand mixer.2. Add butter, eggs and molasses and vanilla. Mix on medium speed until well combined and dough forms a ball around mixer.3. Roll dough out on parchment paper until dough is thin and even. For crispier cookies roll dough thinner. For softer cookies roll out thicker. Cut out with a large round cookie cutter and place cookies on a cookie sheet.Grandma used a coffee can. I use a lid to one of my large mason jars.4. Bake 12-15 minutes or until slightly brown on top.5. Remove from oven and let cool. These can be frozen for weeks and still taste good.
Details
Prep time: Cook time: Total time: Yield: 35-40 large cookies