Gluten-Free Sugar Cookies
Katie | Wheat by the Wayside.com
The best gluten-free sugar cookies are tender yet crisp and hold their shape perfectly for rolling cut-outs.
Chill the Dough
gluten-free flour blend
King Arthur Measure for Measure, Cup4Cup Multipurpose, Namaste Perfect Blend, or Pamela's All-purpose Blend
1 to 4
about 1 lb.
gel food coloring
Make the Cookie Dough
Whisk together the gluten-free flour, baking powder, & salt. Set aside.
In a mixer bowl, cream the butter and sugars together until light and fluffy. About 1-2 minutes.
Add in the egg, vanilla, and milk. Mix until well combined.
Whisk the dry ingredients together in a small bowl. Add to the creamed mixture and blend until well combined.
Gather the dough into a ball, cover, and chill the dough in the refrigerator 2 hrs or overnight.
Bake the Cookies
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats. Remove the dough from the refrigerator.
Sprinkle flour on a piece of parchment. Place the dough on top and sprinkle a little more flour on top. Also, flour your rolling pin.
Roll the dough out to about ¼-inch thicknes (erring on the side of thicker than too thin), adding more flour as needed to prevent sticking.
Use cookie cutters to cut out shapes and place them on the baking sheets, leaving a 2-inch space between cookies.
Gather remaining dough scraps and re-roll. Continue to re-roll and cut out shapes until all the dough has been used. Bake in batches as cookie sheets fill up.
Bake the cookies at 350°F 10-12 minutes. For crisper cookies, allow the cookies to get lightly browned. For not so crisp cookies, pull them from the oven before they brown.
Cool completely before frosting.
Cream together the softened butter and shortening in mixer bowl.
Add in the powdered sugar and vanilla and mix until combined.
Add milk, 1 Tablespoon at a time, mixing well after each addition. Keep adding milk until a fluffy, smooth, & spreadable consistency is reached.
Divide frosting and use gel food coloring to tint, if desired.
Frost cooled cookies.
Cookies are best eaten fresh.
Keep in airtight container up to three days.
Freeze cookies, tightly wrapped, if desired.
Cookies can be frozen before or after frosting.
Can freeze for a month or longer.
All images and text ©Wheat by the Wayside - Katie Olesen wheatbythewayside.com