Gluten Free Brown Sugar Cookies
Savor Gluten Free Brown Sugar Cookies, where a delightful mix of dark and light brown sugars brings a rich caramel sweetness to every bite. Top them off with heavenly Maple Cinnamon Buttercream and a savory touch of crispy bacon bits for a flavor-packed twist!
Equipment
- Electric mixer w/ paddle attachment
- Mixing bowls
- Rubber spatula
- Measuring Cups & Spoons
- Whisk/fork
- Parchment Paper
- Cookie Sheets
- cookie scoop
Ingredients
Gluten Free Brown Sugar Cookie
- 1c. (2 sticks) Butter unsalted, softened
- 1 c. (217g) Brown Sugar dark
- 1/2 c. (107g) Brown Sugar light
- 2 Eggs
- 1 tsp. (5g) Vanilla Extract
- 3 c. (402g) Gluten Free All-Purpose Flour
- 2 tsp. (7g) Corn Starch
- 1 tsp. (8g) Salt
- 2 tsp. (10g) Baking Powder
- 3/4 c. Granulated Sugar for rolling
Maple Cinnamon Buttercream
- 1 c. (2 sticks) Butter unsalted, softened
- 2 1/4 c. (227g) Powdered Sugar
- 1 tsp. (5g) Vanilla Extract
- 2 tbsp. (40g) Pure Maple Syrup
- 1/4 tsp. Maple Extract
- 3/4 tsp. Cinnamon ground
- Pinch Salt
Bacon Pieces
- 5 Pieces Bacon thick cut
Instructions
Gluten Free Brown Sugar Cookies
- Preheat oven to 350°F and prepare cookie sheets with Parchment paper.
- Place the Butter and brown sugars in the bowl of a stand mixer.
- Using a stand mixer fitted with the paddle attachment, mix the softened butter and sugar together on medium speed (speed 4for a Kitchen Aid) for 2-4 minutes until light and fluffy.
- Next, scrape down the sides of the bowl and add one egg at a time; mixing until fully combined and scraping down the sides of the bowl after each egg.
- In a separate bowl, measure the flour, salt, corn starch, and baking powder.
- Add the dry ingredients to the mixing bowl and mix on a low speed until the flour is just completely mixed in. Don’t overmix!
- Using a cookie scoop, scoop the cookie dough and roll the cookies between the palm of your hands to make a smooth cookie dough ball.
- Place the cookies onto the parchment lined cookie sheets (about an inch from each other). Place in the freezer for 5-10 minutes.
- In a small bowl, measure out the granulated sugar.
- After pulling the chilled cookie dough balls from the freezer and before baking, roll the cookies in the granulated sugar.
- Place the tray of cookies in the oven and bake for 12-15 minutes or until the edges are just starting to get golden brown.
- Let the cookies cool completely before frosting. Cook The bacon while cookies are cooling.
Bacon Pieces
- Place bacon in a fry pan and cook over medium heat until crispy.
- Once the bacon is cooked place it onto a plate lined with paper towel to cool.
- After the bacon has cooled down, chop it up into small pieces
Maple Cinnamon Buttercream
- Place the softened butter into a mixing bowl for a stand mixer fitted with the paddle attachment Mix on a medium low speed until the butter is a pale-yellow color.
- Add the powdered sugar and start mixing at a low speed until all the powdered sugar is mixed in. Then mix on a medium-high speed until the butter sugar mixture becomes bright white and fluffy.
- Next, add vanilla, maple syrup, and maple extract. Mix until combined.
- Scrape down the sides of the bowl with a rubber spatula. Add cinnamon and salt, mix until combined.
- Frost cookies by either piping it onto the cookies with a piping bag and then spreading it out a little bit with a small offset spatula (or the back of a spoon) or skip the piping and just spread the buttercream onto the cookies!
- Top with the chopped bacon pieces and enjoy!! :)
Tried this recipe?Let us know how it was!