It's hard to believe these cookies are so low in fructose! Made with powdered dextrose and a white rice flour blend, they are as delicious as they look.
What are the holidays without sugar cookies? I really wanted to come up with a fantastic recipe for my fellow "fructmalers" for the holidays and here it is! People with fructose malabsorption really have it rough, so I wanted to get these as close to the real thing as I could. I made so many different batches, trying to get the perfect balance of sweetness and texture. It was a challenge, as you can see by the mess in my kitchen. They have to be wheat-free (thus gluten-free) and they have to be sweetened with dextrose.
|My messy kitchen, where all the creativeness happens.|
I don't want to scare away too many readers with my liberal use of almond flour (which I love), so I decided to use a more neutral flour to let the taste of the butter and vanilla come through. I used the Sweet Rice Flour Blend that I'm fond of, but I think you could use any gluten-free flour blend for this recipe. Just make sure it has guar gum or xanthan gum added. I can't tolerate brown rice flour and sorghum flour is a little iffy for me, so I like to use a white rice flour blend.
|These cookies are delicious without frosting too.|
Now for the frosting. I just want to say for the record that dextrose alone does not work very well in a typical butter cream frosting. In my opinion, it is strangely and overly sweet. It also did not spread well and the liquid had a tendency to separate. It would have been fun to have the resources (i.e. time and money) to figure out a great butter cream frosting with dextrose, but I had to move on. Instead I wondered if there was something I could add to make the frosting less sweet and more spreadable. Of course, cream cheese! Cream cheese frosting works so much better and the sweetness is entirely adjustable.
Low-Fructose Sugar Cookie Cutouts
makes about 2 dozen cookies
1 cup powdered dextrose
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup Sweet Rice Flour Blend or other AP gluten-free flour*
1/4 teaspoon salt
1/4 teaspoon baking powder
- In a large bowl, beat dextrose and butter together with an electric mixer until smooth. Add egg and vanilla and blend while scraping down sides of bowl.
- In a medium bowl, combine the flour, salt and baking powder; slowly add to butter mixture while beating on low until it forms a dough. Cover and refrigerate at least one hour or overnight.
- Heat oven to 350 degrees F.
- Lightly dust surface with the gluten-free flour and roll dough to 1/4" thickness. Cut out shapes with cookie cutters.
- Place cookies on parchment lined cookie sheets and bake for 10 - 14 minutes, or until edges start to lightly brown.
- Cool on cookie sheet for five minutes before transferring to a cooling rack. Cool completely before frosting and decorating.
* I use the scoop and level method of measuring my gluten-free flour: use a spoon to lightly scoop flour out of the container into a measuring cup to overflowing. Then use the back of a knife to level it off.
Low-Fructose Cream Cheese Frosting
makes enough to frost one batch of
Low-Fructose Sugar Cookie Cutouts
1/4 cup butter, softened
4 oz. cream cheese, softened
1/2 teaspoon vanilla extract
2/3 - 3/4 cup powdered dextrose (or to taste)
- Beat butter, cream cheese and vanilla with an electric mixer until smooth. Slowly add dextrose while beating until smooth and desired sweetness is reached.
- Use to frost one batch of Low-Fructose Sugar Cookie Cutouts.