Gluten-Free Sugar Cookie Recipe
Servings: 24 cookies
Calories: 139kcal
Look no further for the best Gluten-Free Sugar Cookie Recipe! These cookies are tender, buttery, soft, and sweet all while not containing gluten. Grab your favorite cookie cutters and make these cookies for Christmas, Valentine's Day, Halloween, and more!
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Ingredients
Sugar Cookies
- 2 cups gluten-free 1-to-1 flour
- ½ cup almond flour
- ½ teaspoon fine salt
- 1 cup butter regular or dairy-free
- ⅔ cup granulated sugar
- 1 tablespoon milk regular or dairy-free
- 1½ teaspoons vanilla extract
Cookie Frosting (Optional)
- ½ cup butter regular or dairy-free
- 1⅔ cups powdered sugar
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon milk regular or dairy-free
- sprinkles optional
Instructions
Sugar Cookies
- Whisk the gluten-free flour blend, almond flour, and salt together in a mixing bowl.
- In a separate bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add the milk and vanilla extract and beat again until combined.
- Add the flour mixture to the butter mixture and mix until no streaks of flour remain. Cover the dough and let it rest on the counter for 30 minutes.
- Turn the dough out onto a piece of parchment paper. Cover it with another sheet of parchment paper and roll it out to ¼ inch (½ cm) thickness. Put the sheet of rolled out dough into the refrigerator while you preheat the oven.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Take the chilled rolled-out cookie dough out of the refrigerator and cut out shapes using cookie cutters. Put the cutouts on the parchment-lined baking sheet and bake for 8-10 minutes.
- Re-roll any leftover cookie dough and bake more cookies, until you have no more cookie dough left.
- Cool the cookies completely on the baking sheet before moving them onto a wire rack.
Cookie Frosting
- In a bowl, beat the butter until light and fluffy, about 3 minutes.
- Add half of the powdered sugar and beat until the mixture is creamy. Scrape the bowl with a spatula and beat in the remainder of the powdered sugar.
- Beat in the vanilla and almond extract, and milk. Scrape the bowl again to make sure there aren't any hidden pockets of powdered sugar.
- Put as much or little frosting as you like on each cooled cookie, and top with sprinkles.
Notes
Dairy-Free: Swap out regular butter for vegan butter sticks. Just be sure that your vegan butter contains 8g of fat for every 2 teaspoons (10g) of butter.
Storage: Leftover cookies keep in an airtight container at room temperature for up to 3 days. Keep them fresh longer by storing them in the refrigerator for 4-5 days. If using a dairy-free frosting to decorate, keep these cookies in the refrigerator to prevent the frosting from melting at room temperature.
Freezing: These cookies can be frozen in a freezer-safe container for up to 3 months. Defrost them at room temperature for 10-15 minutes, or until thawed through. You can also freeze cut out cookie dough shapes so they're ready to be baked straight out of the oven. You may need an extra minute in the oven.
Adjust the baking time for the size of the cookie cutters. You may need to add additional baking time for larger cookie cutouts and reduce the baking time for smaller cookies. Keep an eye on the cookies as they bake and adjust the baking time as needed.
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Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 111mg | Potassium: 4mg | Fiber: 1g | Sugar: 6g | Vitamin A: 241IU | Calcium: 15mg | Iron: 0.5mg