Jump to Recipe Print Recipe

Gluten Free Sugar Cookies

Print

Ingredients

  • 3/4 cup salted butter 1-1/2 sticks, softened to room temperature (NOT MELTED)
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla
  • 2-3/4 cups gluten-free flour see notes for brands recommended
  • 3/4 teaspoon baking powder
  • heaping 1/4 teaspoon salt

Instructions

  • Add butter and sugar to the bowl of an electric mixer, or to a large glass bowl if using a hand-held mixer, then cream until pale yellow, scraping down the sides of the bowl once. Add eggs one at a time, mixing until just incorporated before adding the next egg. Add vanilla then mix until just incorporated. Scrape down the sides of the bowl.
  • In a separate bowl, stir together gluten-free flour, baking powder, and salt. Add dry ingredients to wet ingredients in three batches, mixing on low speed until just incorporated before adding the next batch. Dough should be soft but not sticky - if sticky, place bowl in the refrigerator for 10 minutes to firm up.
  • To make drop cookies: Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Scoop dough into 2 Tablespoon-sized portions then roll between your hands to form a ball and place onto prepared baking sheet at least 2” apart. Press down gently with your fingers to flatten the balls slightly then bake for 8-10 minutes or until the centers of the cookies are set. NOTE: cookies will NOT be golden brown around the edges! Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • To make cut out cookies: Divide dough between two sheets of saran wrap then shape into flat discs, cover, and refrigerate until completely chilled. When ready to bake, preheat oven to 375 degrees (this is a higher temperature than the drop cookies) then line a baking sheet with a silpat or parchment paper and set aside.
  • Unwrap one disc then place onto a sheet of parchment paper. Working quickly, cover with another sheet of parchment paper then roll 1/4” thick. Use cookie cutters to cut the dough into shapes (it helps to wiggle the cookie cutter once pressed to separate the cut out from the surrounding dough) then carefully transfer cut outs to the prepared baking sheet. If cutouts are too soft to transfer, refrigerate or freeze parchment paper with cut outs for 5-10 minutes then try again. Freeze scraps for 5 minutes before re-rolling and cutting.
  • Bake cookies for 7-9 minutes or until cookies are barely golden brown around the edges. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Frost cookies with your favorite frosting, icing, and/or embellishments. Store in an airtight container for 3-4 days or freeze unfrosted cookies for several months.

Notes

To freeze the dough: Divide dough in half then wrap each half tightly in plastic wrap. Place inside a Ziplock freezer bag then freeze. Thaw dough in the refrigerator for 24 hours then bake per recipe instructions.
To freeze the baked cookies: Cool cookies completely then layer in a Ziplock freezer bag and freeze. Eat or frost directly from the freezer - they thaw quickly.
Royal Icing Recipe: add 2 large eggs whites of pasteurized liquid egg white product to a large mixing bowl with 2 teaspoons fresh lemon juice then beat with a mixer to combine. Add 3 cups powdered sugar then mix on low until smooth. Add more powdered sugar if too thin, or a little water or milk if too thick. Add gel food coloring then mix until color is even. Transfer icing into piping bags then ice. Transfer icing to an airtight container if not using immediately.