Gf + Df 4 Ingredient Loft House Cookies

Years ago when launching Club Angell for the first time one of the most popular recipes that I shared was my grain free loft house sugar cookies. So, it only seemed fitting to create a brand new version. This time dramatically simplifying the recipe. No rolling the dough, no bothering with cookie cutters. No chilling the dough. Just an easy peasy 4 ingredient cookie dough.

The secret ingredient to these cookies is Gluten Free Pillsbury Yellow Cake mix. It makes the cookies soft and fluffy while giving them a bit of a cake batter flavor. They are DELICIOUS.

If you wish to make the cookies Dairy Free just sub in Earth Balance butter in the cookie dough and frosting.

What if you cant find pillsbury yellow cake mix- then what? Well- unfortunately all gluten free cake mixes are not the same. I would recommend looking up the Sugar and Carb count on the pillsbury box and find a cake mix with similar nutrition info. The amount of sugar a cake mix has dramatically effects how much cookies spread.

But hey- feel free to experiment too! you only need 4 ingredients and about 30 minutes. So if they dont turn out exactly the same no big deal. Eat them anyways. :)

Gluten Free Cake Mix Loft House Cookies

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Yield: 10 Cookies

Author: Brittany Angell

Prep time: 10 MinCook time: 7 MinTotal time: 17 Min

Ingredients

Cake Mix Loft House Cookies

• 4 Oz Salted Butter, Softened
• 200 g Pillsbury Yellow Gluten Free Cake Mix
• 72 g Tapioca Starch
• 1 Tbsp Milk (dairy or nondairy)

Buttercream Icing

• 6 Tbsp Salted Butter, Softened
• 1 C Confection Sugar
• 1/4 tsp Vanilla
• Food Coloring Optional

Instructions

1. Preheat the oven to 375 and line a sheet pan with parachment paper.
2. Using a hand mixer, cream the butter, cake mix, tapioca starch, and milk together until the dough forms.
3. Scoop the cookies out and roll them into a ball. Make sure that the cookies have a smooth surface to achieve the loft house look. Flatten each cookie until it is 3/4 inch thick. 
4. Place the cookies into the oven for 6-7 minutes or until the edges are golden. 
5. While the cookies are cooling begin the butter cream. Combine the butter, vanilla, and confections sugar until it is throughly mixed. Fold in the food coloring into the butter cream using 1 drop at a time to achieve the pastel color.
6. Pipe the butter cream onto the cookies and use a butter knife to smooth the creases of the butter cream.

Notes:

Chilling the dough is not necessary UNLESS the butter is super melty and the dough is too wet/sticky to work with. If thats the case chill only 30-60 minutes.