Gluten Free Jubilee Jumbles Cookies

Gluten Free Jubilee Jumbles

These cookies are so good! They are a favorite with my family.  And of course, I didn’t make them.  These are another of my mom’s fantastic recipes!  (Go mom!) They are a soft, cakey, caramel flavored, awesome cookie.  This is another recipe my mom adapted from her Betty Crocker cookbook.  This is one of the primary cookbooks she used as I grew up and its so fun to be able to make some of our old favorites.  This is an old-fashioned recipe and I have found it in several of mom’s older cookbooks from the 1950’s and 60’s.  It is delicious.  This cookie is why you bake cookies at home.  You cannot buy a cookie like this in the store…gluten free or wheat based.  If you want this cookie, you have to put in a little time and love.  Love is right…because you will love these!

The frosting is a Browned Butter Glaze and it is crucial to the flavor of this cookie. This is my dad’s favorite frosting and no doubt why my mom baked these in the first place.  It is easy to make while the cookies are baking.  If you want to know how to brown butter, check out this link.

These turn out beautifully at higher altitudes, likely because of the shortening used.  I keep wanting to ‘tinker’ with this recipe a bit and put a little butter in the dough.  If I do, I will post a ‘Jubilee Jumbles 2’ version.  However, as the saying goes, “If it ain’t broke, don’t fix it” so we’ll see.  It is truly yummy as written.  Enjoy!!

Jubilee Jumbles
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3 dozen
Ingredients
  • 2¾ c De's mix - gluten free flour blend
  • 1½ tsp xanthan gum
  • 1½ c brown sugar
  • 1 tsp salt
  • ½ tsp baking soda
  • 1 c sour cream
  • ½ c shortening
  • 2 eggs
  • 1 teaspoon vanilla
  • Browned Butter Glaze:
  • ⅓ c butter
  • 2 c powdered sugar
  • 1½ tsp vanilla
  • 2 to 4 Tbsp hot water
Instructions
  1. Preheat oven to 375 and adjust rack to middle position.
  2. Mix thoroughly all ingredients except glaze.
  3. Drop dough by teaspoonfuls (we use a small size spring loaded cookie scoop) onto cookie sheet lined with parchment paper.
  4. Bake 10 minutes or until almost no imprint remains when touched with finger.
  5. Cool on wire rack. When cool, spread with Browned Butter Glaze.
  6. Browned Butter Glaze:
  7. Heat the butter over low heat until golden brown. Remove from heat; blend in powdered sugar and vanilla. Stir in hot water until its the consistency you like.

 

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