Gluten-Free Bisquick Lemon Drop Cookies
Gluten-Free Bisquick Makes Great Cookies
Gluten-free baking is getting much easier with the advent of versatile baking mixes. For a while now, I've been substituting gluten-free Bisquick in all of my old cake recipes with great success. I use an equal measure of the baking mix to whatever flour was called for in the original recipe, and then I leave out the leavening agents and salt from the original recipe since they're already included in the mix.
Gluten-free Bisquick is similar to regular Bisquick but differs in the fact that it doesn't contain fat like the regular variety. This makes it behave more like a self-rising flour, in my opinion.
It's Easy to Use as a Substitute
Recently, I've ventured into converting some of my old cookie recipes to see if gluten-free Bisquick would work as well. I'm happy to report that it works wonderfully as long as the original cookie recipe had originally called for a leavening agent like baking soda or powder. Again, I simply used an equal substitution to the flour measurement in the original recipe and left out the leavening agents and salt since they are already included in the mix.
Here's a perfect example of cookie success, my friends.
Easy Bisquick Lemon Drop Cookies
Ingredients for 2 Dozen Cookies
- 1/2 cup butter (1 stick), well softened
- 1/2 cup sugar
- 1 egg
- 1 1/2 cups gluten-free Bisquick
- 1 lemon (zest and juice)
- 3/4 of a cup of powdered sugar
- yellow decorating sugar, optional
- Preheat the oven to 350°F (or 175°C).
- Cream together the butter and sugar until fluffy, then add the egg and the zest of 3/4 of the lemon. Beat until you have a homogenized mixture.
- Add the gluten-free Bisquick and mix until you have a stiff dough.
- Roll tablespoons of the dough into balls and place them onto an ungreased cookie sheet, then flatten slightly with your palm to reach a 1/2-inch thickness.
- Bake the cookies for 16 to 18 minutes or until golden around the edges.
- To make the glaze, mix together 1/4 of the lemon zest with the juice of 1/2 the lemon (or about 1 1/2 tablespoons) and the powdered sugar and stir until smooth.
- Dip the cookies into the glaze and allow the excess to drip off before placing the cookie back onto the wire rack. Have a cookie sheet or paper towels beneath the rack to catch any dripping glaze.
- Sprinkle the yellow sugar onto the cookies while the glaze is still wet. You'll want to sprinkle after every 3 to 4 cookies since the surface dries pretty quickly. Allow the glaze to dry completely before serving.