Gluten-free Sugar Cookies
A deliciously healthy spin on the classic sugar cookie. These gluten free sugar cookies have incredible texture, are easy to roll out and decorate, and taste amazing!
Ingredients
- 1 cup organic cane sugar You can sub 1/2 cup of the cane sugar with coconut sugar for a healthier sweetener option. I use the brand Wholesome
- 1/2 cup butter softened (organic grass fed)
- 1/2 cup sour cream (organic grass fed)
- 1 large egg
- 1/2 tsp vanilla
- 1/2 tsp almond extract optional
- 2 1/4 cups gluten free 1 to 1 flour Plus more for rolling out the cookies. I use Bod's Red Mill 1 to 1
- 1/2 tsp baking soda
- 1/2 rounded tsp baking powder
- 1/2 tsp salt
Vanilla Icing
- 1/2 cup powdered sugar I use the brand Wholesome
- 1/4 tsp vanilla extract
- 1-2 tbsp dairy or non dairy milk add more for a thinner frosting
- Sprinkles (dye free) look for ones that are naturally colored
Instructions
- In a small bowl or medium bowl, whisk the dry ingredients—flour, baking powder, baking soda, and salt. If your blend doesn’t include xanthan gum or guar gum, add 1/2 teaspoon for the best gluten-free baking texture.2 1/4 cups gluten free 1 to 1 flour, 1/2 tsp baking soda, 1/2 rounded tsp baking powder, 1/2 tsp salt
- In a large mixing bowl or stand mixer, beat the softened butter, sour cream, coconut sugar and cane sugar until light and smooth —about 2 minutes.1/2 cup butter, 1/2 cup sour cream (organic grass fed), 1 cup organic cane sugar
- Mix in the eggs, vanilla extract, and almond extract until well combined and smooth.1 large egg, 1/2 tsp vanilla
- With the mixer on low, slowly add the flour mixture. Mix until just combined—overmixing affects texture in gluten free cookies.
- Divide the dough in half, flatten into disks, wrap tightly with plastic wrap and refrigerate for at least 1–2 hours.This important chill time prevents spreading and helps create perfect cut-out shapes. If the cookies are too moist or sticky to shape into a disk, simply add more flour 1 tbsp at a time. Just make sure not to add too much flour. You want the cookies to have a soft texture.
- Preheat oven to 350°F. Line a baking sheet, baking tray with parchment paper.
- Using a rolling pin, roll dough to 1/4-inch thickness.Use your favorite cookie cutter for shapes—Christmas trees, stars, hearts for Valentines day, or any shapes you like. If the dough softens, return remaining dough to the fridge.
- Bake for 8-16 minutes depending on thickness.Cookies are done when the edges are set but not golden brown. Gluten-free cookies firm up as they cool.
- Cool on a cooling rack and then decorate!
- Mix together the vanilla icing ingredients and add any toppings or decorations you'd like!
Tried this recipe?Let us know how it was!