KING ARTHUR GLUTEN FREE PEANUT BUTTER COOKIES RECIPES

Steps:

• Adjust oven rack to middle position.
• Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
• Mix granulated sugar, brown sugar, peanut butter, butter and egg in a large bowl with electric mixer on medium speed until combined. Stop mixer. Add flour, baking soda and baking powder. Blend, on medium speed, until a dough forms.
• Round dough, about one tablespoon each, into balls. Roll in additional granulated sugar. Place dough balls, about 2 inches apart, onto prepared baking sheets.
• Bake until edges are light golden brown, about 8 to 10 minutes.
• Remove pan from the oven. Immediately press 1 Hershey’s Kiss in center of each cookie. Allow cookies to cool on the pan for five minutes. Transfer cookies to a cooling rack. Repeat with remaining dough and candies.

Steps:

• Heat oven to 400ºF.
• Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add gluten-free flour blend and baking soda; beat at low speed, scraping bowl often, until well mixed.
• Shape dough into 1-inch balls; roll in gluten-free decorator sprinkles or sugars as desired. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake 5-8 minutes or until edges are lightly browned.