Create the perfect gluten-free sugar cookies for Christmas or any occasion! These tender, no-spread cookies are soft with subtly crisp edges; great for cut-outs!
Whisk together the gluten-free flour, baking powder, and salt. Set aside.
In a stand mixer bowl, cream the butter and sugars together until smooth.
Add in the egg and vanilla, blend until well combined.
Gradually blend the flour mixture into the butter mixture just until well combined, do not over-mix.
Gather the dough into a ball, cover it with plastic wrap, and chill in the refrigerator for 2 hours up to overnight.
Bake the Cookies
Preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove dough from refrigerator and divide in half.
Dust one half of the dough with powdered sugar, then roll it out to a ¼-inch thickness, adding more powdered sugar as needed to prevent sticking.
Use cookie cutters to cut out desired shapes and place them on the baking sheets, leaving a 2-inch space between cookies.
Gather remaining dough scraps and re-roll. Continue this process until all the dough is used.
Bake the cookies at 350°F 10-12 minutes, or until cookies are set and edges are pale golden brown.
Cool for about 5 minutes on cookie sheets before removing to wire racks to finish cooling. Cool completely before frosting.
Make Buttercream Frosting
In clean stand mixer bowl, cream softened butter and shortening together until smooth and light.
Gradually add powdered sugar, mixing well after each addition.
Mix in vanilla extract and salt.
Blend in heavy cream, 1 tablespoon at a time, mixing thoroughly. Continue to blend until a fluffy, smooth, and spreadable consistency is achieved.
Adjust thickness with more cream, as needed.
Divide the frosting and stir in gel food coloring to achieve the desired tint.
Notes
If the dough gets too warm or soft while rolling and cutting out the shapes, it's best to put them back in the refrigerator or freezer just long enough to firm them up again before baking.
Cookies are best eaten fresh. Store in airtight container up to three days.
Freeze cookies, tightly wrapped, if desired. Cookies can be frozen before or after frosting.
Actual yield of cookies may vary depending on size of cutters and thickness of cookies. This recipe makes approximately 15 (3-inch) round cookies when rolled to ¼-inch thickness.
Recipe yields a generous amount of frosting, which should be more than enough to decorate cookies.