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Gluten-Free Sugar Cookies

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Ingredients
  

  • ¼ cup softened butter (I used vegan butter)
  • ½ cup organic cane sugar
  • 1 egg
  • ¼ tsp salt
  • ¼ tsp baking powder
  • 1 tsp vanilla extract
  • ¼ cup unsweetened non-dairy milk
  • 1 ½ cups GF all-purpose flour *see notes

Icing

  • ¾ cup powdered sugar
  • 2 tbsp butter (I used vegan butter)
  • 2 tbsp unsweetened non-dairy milk
  • ¼ tsp vanilla extract

Instructions
 

  • In a large mixing bowl, add the butter and sugar. Use a hand mixer to beat the butter and sugar together until it turns into a slightly creamy texture. This should only take about 30 seconds.
  • Next, add the egg, salt, baking powder, and vanilla. Beat again until you have a smooth consistency. Then add the flour and milk to the mixture and use a wooden spoon to gently fold the flour into the wet mixture. This will take a couple of minutes to get everything fully incorporated.
  • Once the dough has come together, you can use your hands to knead it a couple of times to make sure everything is incorporated. Form the dough into a ball and place the bowl with the dough in the fridge for 1 hour to chill.
  • When you are almost ready to take the dough out of the fridge, preheat the oven to 375 degrees.
  • Once the dough has chilled, remove it from the fridge and place it on top of a piece of parchment paper or on a floured surface. Make sure you sprinkle a little bit of flour on the surface you are working on to prevent the dough from sticking.
  • You will need to work fairly quickly because as the dough warms up, it gets harder to work with. Use a rolling pin to gently roll the dough into a flat layer, about 1/2 inch thick, making sure it is an even layer all the way across.
  • Use cookie cutters or any round glass you have to cut out the shapes of the cookies. Once you have cut out the entire layer of dough, transfer the cookies to a baking sheet. Take the dough scraps and knead them into a ball, and repeat the process of rolling and cutting out the cookies until you have used all of the dough.
  • Bake for 10-12 minutes. If your cookie shapes are on the smaller side, only bake for 7-10 minutes.
  • To make the icing, combine the butter, powdered sugar, milk, and vanilla in a small mixing bowl. Use a hand mixer to beat it all together until smooth. Start on a low setting so the powdered sugar doesn't fly everywhere.
  • Let the cookies cool for a few minutes before you put the icing on them. Then use a butter knife or spatula to smear the icing onto the cookies, and then decorating with sprinkles if desired.

Notes

*I used Bob's Red Mill 1-to-1 Baking Flour for this recipe. It is my favorite GF all-purpose flour.
*The icing for these cookies completely optional, they are also delicious without it. 
Tried this recipe?Let us know how it was!