Print

Gluten-Free Sugar Cookies Recipe

Print Recipe

★★★★★

4.7 from 91 reviews

These Gluten-Free Sugar Cookies are soft, buttery, and perfectly sweet, made with a 1:1 gluten-free baking flour blend that ensures a tender texture. Ideal for those avoiding gluten, they are easy to prepare with simple ingredients and require chilling the dough for the perfect bake. Enjoy these classic cookies plain or decorated with your favorite icing.

Ingredients

Scale

Dry Ingredients

  • 2 1/3 cups gluten-free flour (345.3 grams) – Bob’s Red Mill 1:1 GF Baking Flour recommended
  • 1/4 teaspoon baking powder
  • 1 cup sugar (220 grams)

Wet Ingredients

  • 2 sticks butter (1 cup or 226.8 grams), softened
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat + Measure Flour: Preheat your oven to 375°F (190°C). In a large bowl, combine the gluten-free flour and baking powder. Use a kitchen scale for accurate flour measurement to prevent the cookies from spreading too much. Avoid pressing down when measuring flour.
  2. Cream The Butter: In a separate large bowl, place the softened butter and sugar. Using a standing or handheld mixer, beat them together on medium speed until the mixture is light in color and fluffy, about 3 to 4 minutes. Be careful not to overbeat, as overly soft butter can affect cookie texture.
  3. Make The Dough: Add the large egg, egg yolk, and vanilla extract to the creamed butter and sugar. Mix well until combined. Lower the mixer speed and gradually add the flour and baking powder mixture. Mix until the dough forms and comes together without overmixing.
  4. Roll The Dough: If the dough feels sticky, lightly dust your work surface with powdered sugar to prevent sticking. Divide the dough into two halves. Place each half between sheets of parchment paper and roll out with a rolling pin to your preferred thickness. The powdered sugar will prevent sticking and keep the dough from getting too warm and soft.
  5. Chill The Dough: Transfer the rolled dough (with parchment paper) to the refrigerator and chill for at least 30 minutes. Chilling is crucial to stop dough spreading and improve cookie shape during baking.
  6. Cut & Bake: Remove the chilled dough from the refrigerator, peel off the top parchment, and use cookie cutters to cut shapes. Place the cut-out cookies on a baking sheet lined with parchment paper, spacing them out evenly. Bake for 7 to 9 minutes or until cookie edges just begin turning golden brown. For softer cookies, remove at 7 minutes.
  7. Enjoy: Allow the cookies to rest on the baking sheet for 1 minute after baking, then transfer them to a wire rack to cool completely. Serve plain or decorate with icing as desired. Store cookies in an airtight container at room temperature for up to 1 week.

Notes

  • Use a kitchen scale for measuring flour to ensure accuracy and prevent cookie spreading.
  • Do not overbeat butter and sugar to maintain the ideal texture.
  • Chilling the dough is essential for cookie shape and texture.
  • If dough is sticky, use powdered sugar to prevent sticking rather than more flour, which can alter texture.
  • Cookies keep well for up to one week stored in an airtight container.
  • Feel free to add icing or decorative toppings once cookies are cooled.

Keywords: gluten-free sugar cookies, gluten free cookies, sugar cookies, holiday cookies, allergy-friendly desserts, soft sugar cookies

Find it online: https://kitchenbyclara.com/gluten-free-sugar-cookies-recipe/