My Favorite Gluten-Free Sugar Cookies
These cut-out cookies are tender and buttery, and nobody will know they’re gluten-free (although if you can eat gluten, you can use regular all-purpose flour instead). The cookies are made with just a handful of ingredients and get topped with a two-minute powdered sugar icing. There’s no need for piping bags or perfectionism here—you can simply spoon the icing on the cooled cookies then use a small off-set spatula or a spoon to spread it (although if you prefer to use piping bags go for it!). We also love to top the iced cookies with sprinkles and colored sugar for a bit more fun. Feel free to double the recipe for a larger batch (the cookies also freeze well). Be sure to check out the tips below.
Servings: 25 cookies
Ingredients
Dry ingredients
- 1 ¾ cups (259g) gluten free flour (I recommend Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure), plus more for dusting
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
Wet ingredients
- 1 stick (½ cup/113g) unsalted butter, softened
- ¾ cup (155g) organic cane sugar (or regular granulated sugar)
- 1 large egg
- 1 teaspoon vanilla paste
- ¼ teaspoon almond extract
Icing
- 2 cups (240g) powdered sugar
- ¼ teaspoon almond extract (optional)
- 3 tablespoons milk (you can use any milk you drink, regular or dairy free)
- Food coloring (optional)
- Toppings such as sprinkles colored sugar, crushed hard candies, etc (optional)
Instructions
Whisk the dry ingredients
- Preheat the oven to 350˚F (175˚C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten free flour, baking powder and salt.
Beat the wet ingredients
- In the bowl of a stand mixer using the paddle attachment (or you can use hand beaters), combine the softened butter and sugar. Beat on high speed until creamy and much lighter in color, 2-3 minutes. Scrape the sides. Add the egg, vanilla paste, and almond extract, and beat until creamy, 30 seconds.
Finish the batter
- Pour the dry ingredients into the bowl with the wet ingredients and beat on low until the dough comes together and forms a rough ball.
Roll and cut the dough
- Transfer the dough to a lightly floured piece of parchment paper and form it into a flat disk. Sprinkle the top lightly with flour, then place another piece of parchment on top. Roll the dough (between the parchment sheets) into a ¼-inch thick oval.
- Using cookie cutters, cut out shapes, and transfer the cookies to the prepared parchment-lined baking sheets, spacing them 1 inch apart. Form the dough scraps into another disk, roll it out, and cut out more cookies (repeat as needed).
- Freeze the cookies on the baking sheets for 5-10 minutes (you can bake them right away if you prefer, but the edges won’t be as defined).
Bake
- Bake the cookies, rotating the pans halfway through, until they’re slightly risen and dry to the touch, about 8-9 minutes (the cookies shouldn’t have any color; be careful not to overbake them). Transfer the cookies to a cooling rack and let them cool completely.
Make the icing and decorate the cookies
- In a bowl, whisk together the powdered sugar, almond extract and milk. Stir until no lumps remain. The icing should be thick but pourable—if it’s too thick drizzle in a touch more milk. If you’re adding food coloring, divide the icing among small bowls (as many bowls as colors you want), and stir a few drops of food coloring into each.
- Frost the cookies with the icing and add sprinkles or toppings, if using. Have fun! There’s no right or wrong way to do this! Let the icing harden before serving.
Notes
Storage: The cookies can be stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
- I recommend using Bob’s Red Mill 1-to-1 Gluten Free Flour or King Arthur Measure for Measure Flour.
- Vanilla paste gives the cookies a more pronounced vanilla flavor than extract (at a fraction of the cost of fresh vanilla beans). It’s my secret ingredient when baking and lasts forever in the pantry.
- As always when baking, I highly recommend investing in an inexpensive kitchen scale, which ensures consistent results (and is easier than measuring cups!).
- These pre-cut sheets of parchment paper are one of my favorite kitchen hacks (no curling!). I store them on top of our fridge.
- These are cute cookie cutters and can be used for biscuits as well.
- I use this brand or this brand of natural food coloring.
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A small off-set spatula makes it easy to spread the icing.
Loved this recipe? Check out @nickisizemore for more!