My mother’s famous sugar cookie recipe was converted to be gluten-free for my husband, and the results are the greatest homemade gluten-free cookies we’ve ever baked. The ideal cookie recipe for the holidays!
| Servings: | 36 |
| Yield: | 2 to 3 – dozen |
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- ½ cup milk
- 2 teaspoons instant coffee granules
- ¼ cup butter
- 1 cup white sugar
- 1 cup confectioners’ sugar
- 1 egg
- 1 cup chopped almonds
- 3 cups confectioners’ sugar
- ⅓ cup evaporated milk
- 1 ½ teaspoons vanilla extract
Instructions
- Combine flour, baking powder, cardamom, and salt; set these dry ingredients aside.
- Combine milk and instant coffee in saucepan, and heat at a medium low setting. Stir until coffee dissolves, and remove from the heat.
- In a large bowl, cream the butter or margarine with the white sugar and 1 cup confectioners’ sugar. Beat in the egg, and then beat in the coffee mixture. Gradually blend in the mixture of dry ingredients, and fold in the almonds.
- Spread dough evenly in a 9 x 13 inch baking pan. Bake for 18-20 minutes at 350 degrees F (175 degrees C), or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
- To Make Frosting: Put 1 cup of the confectioners’ sugar in a mixing bowl. Beat in the evaporated milk and vanilla extract. Gradually beat in remaining 2 cups of confectioners’ sugar. Continue beating until of desired consistency. If consistency is too thick, add a little more milk; if it is too thin, add more powdered sugar.
- Frost the bars with the icing.
Nutrition Facts
| Calories | 127 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 45 mg |
| Sugars | 19 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Disappointed that they don’t have a coffee flavor at all. If I make this again I will definitely increase the instant coffee amount. Also, needs to be baked quite a bit longer than 18 minutes.
instead of coffee and cardamom I used penzeys baking spice and king Arthurs espresso powder. added vanilla and also a bit of almond extract to batter, plus coconut flakes and cashews. baked in 9×9 pan. Batter just a bit heavy on coffee flavor, could also add oatmeal. these will be great under vanilla ice cream !
I loved these, and they were fairly simple to make. I forgot to add the almonds to the batter, so instead, I roasted sliced almonds and sprinkled them on top of the frosting. Also, I had to bake them far longer than 18-20 minutes. It was almost 29 minutes before they were baked through, and I don’t normally have trouble with my oven, so I think the recipe may be off. I used a glass pan, so I don’t know if that made any difference? I plan to add these to my Holiday Cookie Tray.
These turned out delicious! Butter is not necessary if you want. I substitued 1 tbs oil, 1/4 cup greek yogurt, and 1 tbs half and half. I also used an extra 1/4 tsp of cardamom. I ended up with too much liquid, so i used this to make the frosting by mixing what was left in the bowl with powdered sugar. This i drizzled on the bars as soon as they came out of the oven. delicious!!
Very, very good!! Nice flavors and the frosting is yum! the coffee gives a texture that is devine