Gluten-Free Sugar Cookies
The best gluten-free sugar cookies are tender yet crisp and hold their shape perfectly for rolling cut-outs.
Ingredients
Wet Ingredients
- ½ cup butter softened
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- ½ teaspoon vanilla
- 1 ½ Tablespoon milk
Dry Ingredients
- 1 ¾ cup gluten-free flour blend King Arthur Measure for Measure, Cup4Cup Multipurpose, Namaste Perfect Blend, or Pamela's All-purpose Blend
- 1 teaspoon baking powder
- ½ teaspoon salt
Buttercream Frosting
- ½ cup butter softened
- ½ cup shortening
- ½ teaspoon vanilla
- 1 to 4 Tablespoons milk
- 4 cups powdered sugar about 1 lb.
- gel food coloring if desired
Instructions
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.
Buttercream 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.
Notes
- 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.
Nutrition
Serving: 1cookieCalories: 242kcalCarbohydrates: 33gProtein: 1gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 27mgSodium: 138mgPotassium: 11mgFiber: 1gSugar: 26gVitamin A: 249IUCalcium: 23mgIron: 1mg