Nancy’s gluten free sugar cookies
I’m often asked if I can share recipes on ABK that are gluten free, because not everyone can enjoy treats made with flour because of gluten intolerance. If you know me, you know I won’t share anything I haven’t made myself. All of the recipes here are tested and heartily approved before publishing.
What if I told you there was a gluten-free cookie that tasted just as good as the original? Gluten-Free Sugar Cookies are a little crispy on the outside, soft and light on the inside, and taste absolutely delicious.
Classic Sugar Cookie Flavor and Texture
A few tips for baking gluten free sugar cookies…
Gluten-Free Sugar Cookies
Looking for a gluten-free treat to serve this holiday season? Look no further! These Gluten-Free Sugar Cookies are soft, sweet, and everything you could want in a holiday cookie.
- 3/4 cup butter
- 2 eggs
- 1 cup granulated sugar
- 1/2 teaspoon lemon extract*
- 1/2 teaspoon vanilla*
- 3 cups gluten-free flour Cup 4 Cup gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon salt
simple buttercream frosting:
- 1/2 cup unsalted butter, softened
- 4 1/2 cups powdered sugar
- 1/2 teaspoon vanilla or almond extract
- pinch sea salt or kosher salt
- 2-3 tablespoons milk OR half and half OR cream
Cream together butter, eggs, and sugar until smooth.
Mix in remainder of ingredients. Be careful not to over-mix. Use low speed on mixer and scrape down sides at least twice. Cover tightly with saran wrap and place in refrigerator for 24 hours. When ready to roll or scoop out dough, remove and let dough sit on counter for 1 hour. Then proceed with directions.
Roll out on floured surface in batches about 1/4 inch thick. Cut with cookie cutters into desired shapes.
Use a #16 cookie scoop, place baking sheet. Using a small glass,dip the bottom of glass into sugar in bowl. Press and twist the glass until the cookie ball is about 1/2 inch thick. Repeat until all dough is scooped and lightly pressed.
Place on ungreased baking sheets about two inches apart.
Bake at 400 degrees or 375 convection for 6 to 8 minutes, or until lightly golden brown on the edges.
Place soft butter in a large bowl or bowl of a stand mixer. Using media high speed, mix until smooth. Turn mixer off. Add powdered sugar. Mix on low. Scrape down sides. Add salt, vanilla or almond extract and 2 tablespoons of milk or cream. Mix on low if needed, add more milk or cream. Beat until smooth about 1 minute. Frost cookies when completely cooled. If using sprinkles, add immediately after frosting cookies.
- *you may use all lemon or all vanilla or almond flavoring. I use all vanilla.
- The sprinkles are purchased at any cake decorating supply store or online at Amazon.
- This recipe may also be made with All Purpose flour.