Gluten Free Sugar Cookies
The best gluten free sugar cookies, I’ve made. Crispy with tender insides all coated with festive sugar glaze (and all the sprinkles you can add).
There is no denying it that sugar cookies are classic holiday favorites. It’s a tradition that I share with my daughters – no matter how messy and time consuming it takes, we do it every year. The kitchen table stays messy with sprinkles, sugary glaze and cookie crumbs for a few days, while we take our time decorating. We debate on which one we will eat first and many usually end up sitting on a holiday plate for a couple of weeks. Still, it’s a tradition and we are happy to have a go to gluten free recipe on hand.
3D cookies are a thing.
I picked up the cookie cutters from Cost Plus World Market and they are just too cute. I mean, seriously.
There are trees, snowman (actually snow people), a sleigh and a reindeer. There are 2-4 pieces per object – use them as you would any other cookie cutter, bake them, decorate and then put them together. They create such a nice little scene.
Check out the snowman at the end of this post.
Not just for Christmas
I love making sugar cookies for all holidays and birthdays. Cookie cutters come in every shape, number and letter. They are such a great cookie to personalize and gift to others.
More Holiday Cookies to bake.
Gluten Free Sugar Cookies
- Total Time: 18 minutes
- Diet: Gluten Free
Description
Um, ok, the traditional sugar cookies but with a gluten free flour blend. So good and festive.
Ingredients
- 1 cup sugar
- 1/2 cup salted butter, room temperature
- 1 large egg
- 1 tablespoon milk
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups gluten free flour blend (I used Pamela’s), plus more for rolling out the dough
Instructions
- In the bowl of a stand mixer, add the sugar and butter. Whip on medium for 2 minutes. Scrap down the sides half way through to fully incorporate the sugar and butter together.
- Add in the egg, milk and vanilla extract. Mix on low for 20 seconds.
- Add in the salt and gluten free flour blend. Mix on low until everything is fully incorporated and no flour is showing. Scrapping down the sides and mixing from the bottom with a rubber spatula helps.
- Place the prepared cookie dough on a sheet of parchment paper and fold up to cover the dough. Refrigerate for 1 hour.
- When ready to roll out the dough, preheat your oven to 350F.
- Remove the dough from your refrigerator. Cut 1/3 of it and place it on a clean countertop with a dusting of flour. Roll out until it is about 1/4 inch thick. Cut the cookies out in whatever shapes you desire and place on a baking sheet tray that is lined with parchment paper.
- Bake for 4 minutes. Turn the baking sheet tray around and bake for another 3-4 minutes. Watch the cookies carefully so they don’t brown up too much. Remove from your oven when the edges start to brown slightly. Let them cool for 1 minute and then carefully transfer them to a cooling rack. Let cool completely before frosting.
- Prep Time: 10
- Cook Time: 8
- Category: cookies
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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