Gluten Free Brown Sugar Cookies
Recently, we discovered the ease of cookie stamps. Wow, did we have fun with them! Have you ever tried these low-tech cookie wonders? Well, we have a great recipe for you to play with – gluten free Brown Sugar Cookies made with Flour Farm flour. All you need to do is whip up the dough, refrigerate for a bit to make the dough easier to roll into balls, stamp and bake. Your cookies will turn out crispy on the outside and soft on the inside. Delicious. (I love my job!)
Stamp and Bake
Many have asked what type of stamp we use, and we’ve played with two types: cookie stamps that have springs and metal stamps. Each has it’s pros and cons. The spring loaded stamps offer more intricate designs and you do not need to wet the stamp before using it. You may need to flour it. The metal stamps need to be moistened before stamping or the cookie dough will stick to the surface, which is a total bummer. This happens even if you refrigerate the dough, (ask us how we know!) Once you get the hang of how to use your stamps – have fun!
Please let us know how your stamp and bake, gluten free Brown Sugar Cookies turned out! We love to receive feedback. Rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Photos by DuPree Productions; Recipe adapted from Nordic Ware (not affiliated); For a link to purchase cookie stamps from Amazon, click here.
Stampin’ in the Flour Farm KitchenPrint
Fun to make, delightful to share. Stamp and bake, gluten free Brown Sugar Cookies are a sweet indulgence. Sprinkle a bit of cinnamon on top for an added treat.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 324g (11.4 oz) Flour Farm Organic Gluten Free Flour Blend (3 C spoon & level)
- 1 tsp Aluminum Free, Double Acting Baking Powder (4.5g)
- 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g) note: if using unsalted butter, increase to 1/2 tsp
- 227g (8 oz) Salted Butter, softened (2 sticks or 1 C)
- 200g (7 oz) Light Brown Cane Sugar (1 C)
- 1 Large Pasture Raised Egg (50g)
- 1 tsp Pure Vanilla Extract (5 ml)
- Raw or Turbinado Sugar
- Cinnamon or Cinnamon/Sugar Combo
- Colored Sprinkles
Equipment: Digital scale (preferred,) Cookie Sheets, Unbleached parchment or baking mats, Electric mixer or Stand mixer with paddle attachment, Mixing bowls, Measuring cups and spoons, Whisk, Silicone spatula, Baking spatula, Cookie stamps, Melon scoop or teaspoon, Cooling Rack
Before You Dive In – Prep: Please read!
- Bring butter to room temperature
- Bring egg to room temperature (preferred)
- Move rack in oven to center
- Place parchment or baking mats on cookies sheets
- Make room in refrigerator/freezer for cookie sheets
Step 1: Whisk together dry ingredients in a medium bowl, set aside.
Step 2: In a large bowl or bowl that attaches to the stand mixer, cream together the butter and sugar until fluffy. Scrape down the sides of the bowl. Add the egg, beat to combine. Add the vanilla, beat to combine. Scrape down the sides of the bowl.
Step 3: Set the speed to low and slowly spoon in the flour mix. When flour is fully incorporated, turn off the machine and scrape down the sides. Mix with a sturdy spoon. If you are using metal cookie stamps, pull the dough into a ball, cover and refrigerate for 20-30 minutes.
Note: If you are using spring loaded stamps, divide the dough into two balls, press into disks, wrap each in plastic wrap and refrigerate for 20-30 minutes. You will roll out each disk to 1/2″ (1.25 cm) thick and cut out/stamp cookies. It’s best to use a pie bag, or roll out between parchment on a floured or powdered sugared surface. Place cookies about 1 inch apart on a lined cookie sheet. Skip to step 5.
Step 4: Remove dough from refrigerator. Scoop out small balls of dough using a melon scoop or teaspoon. We make balls that weigh about 14g/.5 oz each. Place each ball about 2 inches apart on a lined cookie sheet. Use your hand to gently press each ball into a disk about 1/2″ (1.25 cm) thick. You may need to dampen your hands to prevent sticking.
Step 5: Place the cookie sheet into the refrigerator for another 20-30 minutes. Prepare another sheet.
Preheat oven to 350 F/177 C.
Step 6: If your cookies are already stamped, remove cookie sheet from refrigerator. Optional: sprinkle on a topping. Place the sheet in the center of a preheated oven. If your cookies need to be stamped, dip the metal press into hot water, shake off the excess, and gently press a cookie. (If the cookie sticks to the stamp, use care to pull it off. Wetting the stamp with hot water helps to prevent sticking.) Repeat process for each cookie. Optional: sprinkle on a topping. Place the cookie sheet in the center of a preheated oven.
Step 7: Bake for about 10-11 minutes. Cookies are done when tops and edges appear light golden brown. Actual baking time will depend on the size and thickness of your cookies, so monitor the first batch closely.
Step 8: Remove from the oven and allow cookies to cool on the sheet for a few minutes before transferring to a rack to finish cooling. When completely cool, store in an airtight container on the counter for a few days, or in the freezer for up to a month.
The nutrition information provided below is for the recipe as written without toppings. Each cookie weighs approx 14g or .5 oz.
- Category: cookies
- Method: baking
- Cuisine: american
- Serving Size: 1 cookie
- Calories: 60
- Sugar: 4g
- Sodium: 40mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg
Keywords: gluten free brown sugar cookies stamp and bake
For more sweet, gluten free recipes by Flour Farm, visit our recipe page!