Looking for a gluten-free alternative to classic sugar cookies? Look no further! This recipe for gluten free sugar cookies offers the amazing flavor and texture you love, without any gluten. Start by combining dry ingredients in a medium bowl, then cream together softened butter and sugar. Roll out the gluten-free sugar cookie dough, use your favorite cookie cutters, and bake for 15 minutes at 350 degrees. For an added touch of sweetness, try our buttercream recipe.
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Baked to perfection with crunchy edges, these cut-out cookies are perfect for any occasion. Whether you're in the mood for a sweet snack or you're hosting a party, these gluten-free sugar cookies are sure to be a hit. And the best part? They're easy to make! Simply use an electric hand mixer to cream the butter and sugar, roll out the dough, and cut out your favorite shapes.
Make these gluten-free sugar cookies even more irresistible by adding a delicious buttercream frosting. Simply beat softened butter in a large bowl using an electric mixer, then slowly add in powdered sugar, heavy cream, vanilla extract, and salt. The result? A smooth, creamy buttercream that pairs perfectly with your baked cookies. Serve with a glass of milk and enjoy the perfect gluten-free alternative to classic sugar cookies.
Looking for more gluten free recipes? Check out How to Make the BEST Oven Dried Orange Slices, Easy No-Knead Gluten Free Bread, and No Bake Chocolate Pomegranate Bites.
Why You'll Love These Sugar Cookies
You'll love these gluten-free sugar cookies for their golden brown color and delicious homemade flavor. Rolled to a ¼-inch thickness and baked for 13-15 minutes, these cookies are the perfect accompaniment to a glass of milk. The use of gluten-free flour blend instead of traditional white sugar ensures that these cookies are a gluten-free option without sacrificing any flavor. The addition of a simple frosting recipe serves as the perfect flavor enhancer. Satisfy your sweet tooth cravings with these amazing gluten-free sugar cookies.
Why are my gluten-free cookies falling apart?
Gluten-free cookies may fall apart if the gluten-free flour blend you're using doesn't contain xanthan gum. Xanthan gum helps bind the ingredients together, giving the cookie structure. Consider adding a teaspoon of xanthan gum to your gluten-free flour blend. Also, make sure to handle the dough with dry hands to avoid overhydrating it, which can lead to a crumbly texture. Finally, avoid over-baking the cookies and remove them from the oven when they turn golden brown. These tips should help you achieve a gluten-free cookie that holds together perfectly. Try THIS flour blend.
- Gluten-Free Flour: This flour blend is the base of the cookie and gives it its gluten-free properties. It can be substituted with a 1-to-1 baking flour blend.
- Baking Powder: This helps the cookie rise and become fluffy.
- Baking Soda: This helps the cookie spread and become fluffy.
- Granulated Sugar: This sweetens the cookie and helps create a crunchy edge.
- Unsalted Butter, Softened: Butter provides moisture to the cookie and adds a rich, homemade flavor.
- Egg: This helps bind the ingredients together and adds richness to the cookie.
- Vanilla Extract: This adds flavor and is a classic flavor enhancer.
- Powdered Sugar: This is the main ingredient in the frosting recipe and makes the frosting sweet and creamy.
- Heavy Cream: This helps thin out the frosting and makes it easier to spread.
- Unsalted Butter, Softened: This is the main ingredient in the frosting recipe and makes it creamy and smooth.
- Salt: This enhances the flavor of the frosting and balances out the sweetness.
- Gel Food Coloring (optional): This is used to add color to the frosting, if desired. Mix 2-3 drops into the frosting until the desired color is achieved.
- Preheat the oven to 350°F (175°C).
Gluten-Free Sugar Cookie Dough:
- In a medium bowl, cream together the butter and sugar using an electric mixer on medium speed for 2-3 minutes or until smooth and creamy.
- Roll out the dough on a floured surface using a rolling pin until it's about ¼-inch thick.
- Use your favorite cookie cutters to cut out shapes and place them on a baking sheet lined with parchment paper.
- Bake the cookies in the preheated oven for 13-15 minutes or until they are slightly golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 10-12 minutes.
Homemade Buttercream Frosting:
- In a mixer bowl, beat the softened butter using an electric mixer with a paddle attachment for 2-3 minutes or until smooth and creamy.
- Slowly add 2 cups of confectioners' sugar, 1 tablespoon of heavy cream, 1 teaspoon of vanilla extract, and 1 teaspoon of salt. Beat until combined.
- Add the remaining 2 cups of confectioners' sugar and beat until the mixture is smooth and creamy, about 2-3 minutes. If the mixture is too thick, add more cream, 1 teaspoon at a time. If it's too thin, add more powdered sugar, ½ cup at a time.
- You can also add gel food coloring to the frosting for a pop of color.
- Decorate the cooled cookies with the homemade buttercream frosting.
- Store the leftover cookies in an airtight glass container or a freezer-friendly container.
- Enjoy with a cold glass of milk!
How can I improve my gluten-free cookie texture?
To improve your gluten-free cookie texture, try the following tips:
- Use a gluten-free flour blend that contains xanthan gum. This ingredient helps to bind the dough and provide structure to the cookies.
- Bake the cookies on parchment paper. This will help to prevent the cookies from sticking and promote even browning.
- Bake the cookies until the edges are golden brown. This will help to create a crisp texture in addition to enhancing the flavor.
- Roll the dough to a thickness of about ¼-inch. This will help to ensure that the cookies cook evenly and don't become too soft or dense.
- Chill the dough before cutting and baking the cookies. This will help to prevent the cookies from spreading too much while they bake.
By following these tips, you can create cutout gluten-free cookies with a texture and flavor that rivals that of classic sugar cookies.
- Gel Food Coloring: Give your cookies a pop of color by adding a few drops of gel food coloring to the dough.
- Flax Egg: For a vegan option, substitute a flax egg for the egg in the classic sugar cookie recipe.
- Almond: Add a teaspoon of almond extract to the cookie dough for an almond flavor twist on the classic sugar cookie.
- Almond Extract: To enhance the almond flavor, use almond extract instead of vanilla extract in the frosting.
- Frost Cookies: Get creative with frosting by using different colors and designs to decorate your cutout cookies.
- Gel food coloring: To add color to your cookies, you can use food coloring gels instead of liquids. This helps maintain the texture of the dough.
- Flax egg: For a vegan option, replace one egg with a "flax egg" by mixing 1 tablespoon of flaxseed meal with 3 tablespoon of water. Let sit for 5 minutes before using.
- Vegan butter: For a dairy-free option, substitute vegan butter for regular butter in equal amounts.
- Almond extract: For a different flavor, substitute 1 teaspoon of vanilla extract with 1 teaspoon of almond extract.
- Xanthan gum: If your gluten-free flour blend doesn’t already contain xanthan gum, you can add 1 teaspoon of xanthan gum to help improve texture and prevent crumbling.
What gluten free flour should I use?
For gluten-free baking, two of the most recommended flour blends are King Arthur Measure-for-Measure Gluten-Free Flour Blend and Cup4Cup. King Arthur Measure-for-Measure is a blend of rice flour, potato starch, whole grain sorghum flour, tapioca flour, and xanthan gum. Cup4Cup is similar, but is not dairy-free. Both can be used for gluten-free cookie dough, making soft sugar cookies. Choose based on your dietary restrictions. For a gluten-free and dairy-free option, try using a blend of almond flour and coconut flour. Remember to add xanthan gum for texture.
Decorating your gluten-free sugar cookies is a fun and creative way to add an extra touch of flavor. Consider using fresh strawberries cut out with a small circle cookie cutter, or decorate with royal icing, cream cheese icing or colored buttercream frosting. To make frosting, separate it into bowls and add Gel food coloring to each bowl to create different colors. Bake and let the cookies cool, then decorate with frosting. Get creative and have fun with it!
Storage and Freezing Instructions
- Store cookies in an airtight container to keep them fresh for up to 1 week.
- Freeze cookies in a freezer-friendly container for up to 3 months.
- Thaw frozen cookies overnight in the refrigerator or at room temperature for 1-2 hours before serving.
No, regular flour has gluten which will change the structure of the cookies and may not result in the desired texture.
Xanthan gum is important in this recipe to help bind the ingredients and maintain the texture of the cookies. Without it, the cookies may not hold their shape and fall apart.
Yes, you can use alternative sweeteners such as coconut sugar or maple syrup, but it may alter the flavor and texture of the cookies. I don't recommend using maple syrup instead of sugar.
Yes, you can use different extracts like almond or lemon to add variety to the flavor of your cookies.
Yes, you can freeze the dough by forming it into a ball or log, wrapping it in plastic wrap, and storing it in an airtight container in the freezer. When ready to bake, allow the dough to thaw at room temperature before cutting and baking as directed.
Tasty Cut Out Gluten Free Sugar Cookies
- Mixing bowl set
- Cookie Cutters
- Parchment paper
- Airtight glass container
- 2 ½ cups Gluten-free flour
- 1 teaspoon Baking powder
- 1 teaspoon baking soda
- ½ cup Granulated sugar
- 2 sticks Unsalted butter softened
- 1 Egg
- ½ teaspoon Vanilla extract
- 4 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 2 sticks of unsalted butter softened
- 1 teaspoon salt
- Preheat the oven to 350 degrees.
- Cream together the butter and sugar in a medium-sized bowl using a mixer or whisk. Add in the egg.
- Combine the gluten-free flour and baking powder in a separate bowl.
- Slowly add the flour mixture to the butter mixture and mix until combined.
- Add in the vanilla extract. The dough should be crumbly.
- Knead the dough together on a clean floured surface until the dough forms a ball. Divide the ball into two disks and wrap in plastic wrap. Refrigerate for at least one hour.
- Roll the dough with a rolling pin until it's ½ an inch thick. Use the heart-shaped cookie cutter to cut out shapes and line them on a baking sheet lined with parchment paper.
- Place the cookies in the oven for 15 minutes or until the cookies are slightly golden.
- Fit an electric handheld mixer or standing mixer with the whisk attachment. If using a handheld mixer, grab a large bowl. If using a standing mixer, fit the equipment with a large metal or glass bowl.
- Add the softened butter to the bowl and beat until smooth and creamy. This takes about three minutes. Scrap down the sides of the bowl with a rubber spatula.
- Add half the powdered sugar, cream, vanilla extract, and salt and beat slowly until the ingredients are semi-combined. Turn up the speed to medium and beat until creamy.
- Add the other half of the powdered sugar and mix on medium speed. If the mixture is too thick, add a teaspoon more cream. If the mixture is too thin, add ½ cup powdered sugar.
- Continue until you get the desired consistency. Once the buttercream consistency looks good, stop whipping.
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