Gluten-Free Sugar Cookies
Simple gluten-free sugar cookies are made with just 7 ingredients. Perfect for any occasion, these cookies offer a buttery, subtly sweet flavor and a satisfying texture. Use your favorite cookie cutters for fun shapes for Christmas, Thanksgiving, birthdays and more. Decorate with royal icing or buttercream for festive designs or dip the cookies in melted chocolate for a simple treat.
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Servings: 24 cookies
Calories: 129kcal
Ingredients
- 1 cup unsalted butter (softened (227g))
- 1 cup powdered sugar (120g)
- 1 teaspoon almond extract
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt (5g)
- 1 egg (50g)
- 2 1/4 cups gluten-free flour blend (315g)
- royal icing or buttercream (for decorating)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Set aside.
- In a large bowl, cream butter and powdered sugar with an electric mixer for 2-3 minutes, until light and fluffy.
- Then, add egg, vanilla extract, almond extract, and salt; beat until smooth, about another minute.
- Gradually mix in the gluten-free flour blend, half a cup at a time, mixing until no more streaks of flour remain.
- Scoop the dough out onto a piece of parchment paper and pat into a circle about 1 inch thick. Chill the dough in the refrigerator for at least an hour to firm up for rolling.
- Lightly dust your work surface and rolling pin with powdered sugar. Roll out the dough to 1/4 inch thickness and cut with cookie cutters.
- Place cookies on the prepared baking sheet, leaving 2 inches in between each cookie. If you really want the cookies to hold their shape when baking, you can freeze them for 10-15 minutes or refrigerate for another 30 minutes.
- Bake cookies at 375°F (190°C) for 8-10 minutes until they are lightly browned on the edges and the center of the cookie is matte and no longer shiny. The cookies will not be browned completely.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
- Cool completely before frosting with royal icing or buttercream.
Notes
- The servings are based on 24 cookies, which may vary depending on which cookie cutters you use.
- The nutritional facts are calculated without any frosting, as the type of icing or decorations you use will greatly vary.
- If you have celiac disease or are on a gluten-free diet for any reason, be sure to double check that your ingredients are gluten-free as manufacturing practices and recipes can change over time.
- I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which already contains xanthan gum. I cannot verify that other flour blends will work in this recipe as I have not tested them.
- For best results, weigh your flour and powdered sugar using a food scale. They only cost about $10 and are the most accurate way to measure your ingredients to ensure that these cookies turn out perfectly every time.
- This recipe doubles beautifully if you plan on making a large batch for Christmas cut out cookies during the holiday season!
Nutrition
Calories: 129kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 101mg | Potassium: 6mg | Fiber: 1g | Sugar: 5g | Vitamin A: 246IU | Calcium: 11mg | Iron: 0.4mg
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