Easy Gluten Free Sugar Cookies
Servings 24
Ingredients
- 2 1/4 cups gluten free 1-to-1 all-purpose flour with xanthan gum
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1-1/2 tsp vanilla extract
- 1/4 tsp almond extract optional
For Frosting (optional)
- 2 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- Food coloring and sprinkles as desired
Instructions
- In a medium bowl, whisk together the gluten free flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together with a hand mixer or stand mixer on medium speed for 2–3 minutes until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat until fully combined.
- Add the flour mixture to the wet ingredients and mix on low speed until a soft dough forms.
- Divide the dough in half, flatten each portion into a disc, and wrap in plastic wrap. Refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove one disc of dough from the fridge. Roll it out between two sheets of parchment paper to about 1/4 inch thickness.
- Cut out shapes with cookie cutters and place them 1 inch apart on the prepared baking sheets.
- Bake for 10–12 minutes until the edges are just lightly golden and the centers look barely set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely before frosting.
- For the frosting, whisk together powdered sugar, milk, and vanilla extract until smooth. Add food coloring if desired and spread or pipe onto cooled cookies. Top with sprinkles.
Notes
Store unfrosted cookies in an airtight container at room temperature for up to 5 days. Frosted cookies are best consumed within 3 days. Dough can be made ahead and refrigerated for up to 48 hours or frozen for up to 1 month. For crispier cookies, bake for 12–13 minutes. For softer cookies, pull them at 10 minutes.