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Gluten-Free Sugar Cookies Recipe

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4 from 11 reviews

  • Author: Sara
  • Total Time: 28 minutes
  • Yield: 24 servings
  • Diet: Gluten Free

Description

This Gluten Free Sugar Cookies recipe delivers classic, buttery cookies that are soft, slightly crisp on the edges, and perfect for any occasion. These cookies are made with a gluten free flour blend and a tender homemade vanilla buttercream frosting that can be customized with sprinkles or vanilla bean seeds. Easy to prepare and baked until just set, they are delightful treats suitable for those following a gluten free diet without compromising on flavor or texture.

Ingredients

For the Cookies

  • 2 cups all purpose gluten free flour blend (plus more for sprinkling)
  • 3/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 3 tablespoons confectioners’ sugar (or powdered sugar)
  • 8 tablespoons unsalted butter, softened (about 70°F)
  • 1 egg, room temperature, beaten
  • 1 teaspoon pure vanilla extract

For the Frosting

  • 10 tablespoons unsalted butter, at room temperature
  • 1/4 cup milk, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 2 teaspoons meringue powder (gluten free brands like LorAnn or AmeriColor)
  • 4 cups confectioners’ sugar
  • Seeds from one vanilla bean (optional)
  • Sprinkles (optional)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set aside for baking the cookies.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, kosher salt, granulated sugar, and confectioners’ sugar until well combined.
  3. Add Butter and Moisten: Add the softened butter to the dry ingredients. Using a mixing spoon, press down on the butter to moisten the ingredients until the mixture looks sandy in texture.
  4. Add Egg and Vanilla: Pour in the beaten egg and vanilla extract. Mix thoroughly until the dry ingredients are fully moistened and a dough begins to form.
  5. Knead the Dough: With clean, dry hands, knead the mixture to form a cohesive, thick, and stiff dough that is not dry.
  6. Roll Out Dough: Place the dough on a clean, flat surface. Roll it into a round about 1/3-inch thick, lightly sprinkling flour to prevent sticking.
  7. Cut Shapes: Use a 2 1/2-inch round cookie cutter or any preferred shape to cut out cookies. Place each cut-out about 1 inch apart on the prepared baking sheets. Remove excess dough around shapes to make cutting easier. Re-roll scraps and repeat until all dough is used.
  8. Bake Cookies: Place the baking sheet in the center of the preheated oven. Bake for about 8 minutes or until cookies are just set on top. Edges may show slight browning.
  9. Cool Cookies: Remove the cookies from the oven before significant browning occurs. Let them cool on the baking sheet until set, then transfer to a wire rack to cool completely.
  10. Make Frosting: In a stand mixer bowl fitted with a paddle attachment or a large bowl with a handheld mixer, combine butter, milk, and vanilla. Mix on medium speed until combined, then increase to high speed and beat until creamy, about 5 minutes.
  11. Add Dry Ingredients for Frosting: Add salt, meringue powder, and about 3 1/2 cups confectioners’ sugar to the butter mixture. Mix slowly to incorporate, then beat on high until thickened uniformly.
  12. Adjust Frosting Consistency: Add vanilla bean seeds if using and the remaining confectioners’ sugar as needed to reach desired thickness. Beat to combine well.
  13. Frost Cookies: Once cookies are completely cool, pipe or spoon a generous amount of frosting onto each cookie. Spread evenly with a wide knife or offset spatula. Add sprinkles if desired.
  14. Set and Store: Allow the frosting to set at room temperature until it hardens slightly before stacking the cookies. Store leftovers in an airtight container at room temperature. Freeze plain cookies to store longer.

Notes

  • Make sure all ingredients, especially butter and egg, are at room temperature to ensure proper mixing and texture.
  • If your gluten free flour blend already contains xanthan gum, omit adding extra.
  • Rolling the dough between sheets of parchment paper can prevent sticking and reduce the need for extra flour.
  • Cookies should be removed from the oven just before browning to maintain a tender texture.
  • Store the frosted cookies in a single layer to prevent smudging or damage to the frosting.
  • Freezing plain un-frosted cookies extends their shelf life; frost after thawing if preferred.
  • Meringue powder in frosting helps the icing harden nicely while keeping it smooth and pipeable.
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/gluten-free-sugar-cookies-recipe/