Gluten-Free Sugar Cookies
These gluten-free sugar cookies are soft, buttery, and easy to make. Perfect for holiday gatherings or everyday treats, they offer a delicious alternative for those following a gluten-free diet.
Equipment
- Mixing Bowl
- Electric Mixer
- Rolling Pin
- Cookie Cutters
- Baking Sheet
Ingredients
Sugar Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/2 cups gluten-free flour blend with xanthan gum
- 1 tsp baking powder
- 1/4 tsp salt
Decorations and Frosting
- 1 cup powdered sugar
- 2 tbsp milk or dairy-free alternative
- 1/2 tsp vanilla extract
- sprinkles or colored sugar for decoration
Instructions
- Cream the butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, and mix until fully combined.
- In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the dough to 1/4 inch thickness. Cut out shapes using cookie cutters and place on the baking sheet.
- Bake for 8-10 minutes until the edges are slightly golden. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Mix the powdered sugar, milk, and vanilla extract to create icing. Decorate cookies with icing and sprinkles as desired.
Notes
For a dairy-free version, use plant-based butter and almond or oat milk. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.