Go-to: Cookie Cutter Sugar Cookies

Before the new year, I posted in my opinion, the best chocolate sugar cookie recipe.  It is my go-to for chocolate dough, and while I love how the colors pop off the darker base, sometimes I also crave the classic sugar dough taste.  I have been working on getting this recipe just right, since it's such a staple for my decorating, and I think I finally got it!  Easy to roll out, cut easily, hold their shape...everything you want from a cookie you're going to decorate.

Go-to Cookie Cutter Sugar Cookies

Recipe a Jesicakes Original
Makes about 2 dozen 4" cookies
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Ingredients

- 1 cup unsalted butter (2 sticks)
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 tsp baking powder (gluten free)
- 1/2 tsp salt
- 1 cup sorghum flour
- 1 cup brown rice flour
- 2/3 cup tapioca flour
- 1/3 cup white rice flour
- 3/4 tsp xanthan gum

Go-To Gluten Free Pie Crust

Summer is the perfect time for fresh fruit pies.  Especially fruits like peaches or berries which are in season.  I have to admit, I was intimidated by the idea of making a pie crust gluten free.  Pie crust can be very unforgiving.  There's a lot that can go wrong, and it typically doesn't like to be rerolled if you mess up.  But intimidation is not a good enough deterrent!  Too my surprise this turned out great on the first try!  Just a hint of sweetness, flaky, buttery but not oily, crispy edges yet not dry.  It's the best all-purpose gluten free pie crust - great for sweet pie or for more savory I'd just leave out the sugar.  It's also very easy to work with and roll out.  So go pick up some fresh summer fruit and this will be your go-to pie crust!

Go-To Gluten Free Pie Crust

Recipe a Jesicakes Original
Makes a double pie crust
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Ingredients

- 1 cup brown rice flour
- 1 cup sorghum flour
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 1/2 tsp xanthan gum
- 3 Tbsp sugar
- 1 1/2 tsp salt
- 1 cup butter (2 sticks, cold, cut into pieces)
- 3 Tbsp shortening (1.5oz)
- 5 Tbsp ice water
- 1 Tbsp lemon juice

Go-to Chocolate Chip Cookies (Revised!) plus a Coconut Variation!

Almost two years ago, I posted my Best Ever Gluten Free Chocolate Chip Cookies.  Recently, I decided to see if I could revise the recipe and make it even better!  I changed some of the ratios a bit, added a secret ingredient or two, and although I didn't think it was possible, this version is even better than my original!  While I was at it, I also made a variation that included organic coconut flakes and more dark chocolate.  While the first version was good, this version is sure to be your go-to gluten free chocolate chip cookie recipe!

Go-to Chocolate Chip Cookies

Recipe a Jesicakes Original
Makes about 3 dozen cookies
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Ingredients

- 1 cup unsalted butter
- 1 cup granulate sugar

- 3/4 cup light brown sugar
- 2 eggs
- 2 tsp vanilla, gluten free
- 3/4 cup brown rice flour
- 3/4 cup oat flour
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1 1/2 cups semi sweet chocolate chips
- 3/4 cup chopped 60% or 70% cocoa chocolate