Vinegar Cookies

1½ cup flour or 1½ cup Bob’s Red Mill 1 to 1 GF flour *See Notes

½ tsp baking soda

1 cup butter

1 cup sugar

1 tbsp vinegar

Whisk together flour & baking soda. Set aside

On stand mixer, beat butter & sugar on medium-high until fluffy (about 3 minutes).

On low, add vinegar & mix until well blended.

On low, gradually add flour mixture until well combined.

Cover bowl & chill for at least 1 hour.

Roll dough into small balls (about a teaspoon or so) & place on ungreased baking sheet or baking sheet lined with parchment paper.

Place pan in refrigerator for at least 10 minutes. (It’s ok if you leave them in longer.) *See Notes.

Bake at 350° for 10-12 minutes (or 12-15 minutes if using regular flour). The edges should just start to be turning golden, but the middle should look almost done.

Cool on pan for 30 seconds.

GENTLY remove from pan & finish cooling on wire rack. (The cookies will be pretty fragile when they are warm. It seems like a good idea to leave them on the pan a little longer to cool, but then they stick to the pan & break apart when you try to remove them.)

Notes:

I have tried many, many different flours & combinations of flours. Bob’s Red Mill 1 to 1 GF flour is absolutely the best for texture & taste! Everything else I tried just didn’t make the cookie sturdy enough to hold up when I removed them from the pan or if they were a decent texture, they had an after-taste.

You can bake this without putting them in the refrigerator after you roll them into balls, but I find they are a better texture & don’t flatten out as much when you chill them first.

These are plain cookies, but a family favorite. And no, you can’t taste the vinegar once they are baked!