This afternoon, after Joshua’s morning football game and after two hours spent playing at the park, the kids and I tried a new gluten-free sugar cookie recipe. I love my regular recipe because it can actually be cut with cookie cutters, but I was out of some of the flours I needed so I opted to try a brand new recipe instead.
The cookies have molasses and nutmeg in them, making them a sort of hybrid between sugar cookies and gingerbread. They rolled nicely and cut easily, but then they didn’t hold their shape in the oven. We ate those anyway and made the rest by spoonful drops (thankfully, we experimented with cutting out just a few cookies so we had plenty of dough left over to make cookies that weren’t paper thin). We frosted the cookies with homemade cream cheese frosting, and they were truly delicious.
Half the cookies are gone and the rest are being frozen for later. I love afternoons spent baking with the kids.
