What’s a game changer in my house? Gluten-free sugar cookies. Forget those dry, crumbly gluten-free nightmares you might’ve encountered. What are some of the best foods to eat? What is a classic sugar cookie? Is this a good substitute for regular sugar cookies? When my niece was diagnosed with gluten intolerance, I remember her first name. I nailed this recipe, and it’s been nothing but smiles since. How can I tell the difference between a girl and he/she doesn’t know? You’ll find yourself sneaking these right off the cooling rack, just like I do every single time.
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What is gluten-free sugar cookie?
So, what are we even talking about here? Well, these aren’t just any cookies. Gluten-Free Sugar Cookies are the answer to your sweet tooth prayers if you’re avoiding gluten, or baking for someone who is. Think of it as taking the traditional, comforting flavors of a classic sugar cookie – that vanilla-y, buttery sweetness – and making it accessible to *everyone*. It’s essentially a delicious canvas for sprinkles, frosting, or just enjoying plain with a big glass of milk (almond or regular!). Honestly, once you master this recipe, you can customize it endlessly. I’ve even added lemon zest for a summery twist!
Why you’ll love this recipe?
Oh, where do I even begin? What I love most about these cookies is how utterly *foolproof* they are. Seriously, I’ve made these with kids “helping” and they still turn out great.
• Flavor:What is your favorite vanilla flavor? Is it sweet or bland? Gluten-free sugar cookies have that soft and chewy center and slightly crisp edges. Is it a magical combination? I have added some lemon zest to make the cookies have a bright, citrusy flavor.
• Simplicity:Don’t be intimidated by “gluten-free”. “This recipe is actually *easier* than many traditional sugar cookie recipes I’ve tried. Is it safe to chill dough for hours? What are some quick and easy recipes for birthdays?
• Cost-What are some of the best ingredients in your pantry? What is the best gluten-free flour to buy? What are the best (and more affordable) ways to My kids love decorating these so I feel like I can skip the pricey birthday cake.
• Versatility: These are perfect for everything! Christmas, Easter, birthdays, a random Tuesday…you name it. And they’re amazing on their own or decorated with frosting, sprinkles, or even a simple glaze. I’ve even seen people make them into ice cream sandwiches!
These gluten-free sugar cookies can be enjoyed any time of the year and are a guaranteed hit for everyone. This is truly a recipe that brings joy to any occasion, similar to my chocolate chip cookie recipe, but with the added benefit of being gluten-free!
How do you make gluten-free sugar cookies?
Quick Overview
Let’s get down to business. Let us get started with the basics. What is the recipe for creaming butter and sugar, then adding the wet ingredients? How do you mix dry (gluten-free) bread with water? ) ingredients. Roll out the dough and cut it into shapes. What is the best part about decorating? What is the beauty of this recipe? Is it easy to mess up the process?
Ingredients
For the cookies: For Cookies:
• 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *actually* soft, not melted! What makes a difference in texture? I usually take mine out of the fridge an hour or two before I start baking.
• 34 cup granulated sugar: For that classic sweetness and helps with the texture.
• 14 cup packed light brown sugar: Adds a little bit of chewiness and molasses flavor.
I always use room temperature eggs for baking. They incorporate better and help create a smoother batter.
• 1 teaspoon vanilla extract: Don’t skimp on the vanilla! It adds so much flavor. I prefer pure vanilla extract over imitation.
• 2 12 cups gluten-free all-purpose flour blend (with xanthan gum): This is the key ingredient! Make sure your blend contains xanthan gum, which helps bind the ingredients together. I have had good luck with King Arthur and Bob’s Red Mill brands.
• 1 teaspoon baking powder: For a little lift and lightness. It helps create a soft and tender cookie.
• 12 teaspoon salt: Enhances the sweetness and balances all the flavors.
• Optional: 1 teaspoon lemon zest: The zest is a fantastic addition to any salad. What is the best flavor to make these cookies?
For the Glaze (Optional):
• 1 cup powdered sugar: This is the base of our simple glaze, creating a smooth and sweet finish.
• 2-3 tablespoons milk (dairy or non-dairy): Use just enough liquid to get a smooth, pourable consistency. I’ve tried this with almond milk and it actually made it even creamier!
• 1 teaspoon vanilla extract: Enhances the overall flavor of the glaze.
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. I always do this, even with non-stick pans. Is it a lifesa
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside. Make sure everything is well combined. How is baking powder distributed?
Step 3: Cream Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step! What should I do if my mixture is pale and creamy? This incorporates air into the batter, which is key for light and tender cookies.
Step 4: Combine Wet and Dry
Add dry ingredients to wet ingredients, mixing on low speed until just combined. If you overmix gluten, be careful not to over mix! Is the dough soft and sticky? If it seems too dry, add a tablespoon of milk to it until it comes together. You can also use an egg.
Step 5: Roll out the Dough
Sprinkle gluten-free flour on a clean surface. Roll out cookie dough with a rolling pin to about 14 inch thickness. What are some of the best cookie cutters to make your favorite shapes? I love using stars during the holidays and pumpkins in the fall.
Step 6: Bake
Place the cut-out cookies on the prepared baking sheet, leaving about an inch between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden. Gluten-free cookies can brown quickly. Keep a close eye on them. The bottoms should be light brown.
Step 7: Cool & Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. Once cooled, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cookies and decorate with sprinkles, if desired. Is it possible to dip cookies in the glaze for a more even coating?
Step 8: Enjoy!
Let the glaze set before serving. Gluten-Free Sugar Cookies are best eaten within 2-3 days, but they rarely last that long in the refrigerator.
What should I serve it with?
What are some good gluten-free sugar cookies?
For Breakfast:Pair them with a hot cup of coffee or tea. A simple glaze with cinnamon adds a nice touch.
For Brunch:Serve them on a platter with fresh fruit and whipped cream. What are some of the best ways to serve a brunch spread?
As Dessert:What are some good side dishes to serve after dinner with a scoop of vanilla ice cream? Drizzle with chocolate syrup for an extra indulgent treat.
For Cozy Snacks:Can you serve these with a glass of milk? I always have a batch ready for when my kids or grandkids are craving for snack. What are some of my family’s favorite holiday cookies? We spend an afternoon baking and decorating, listening to music, and creating memories that last a lifetime. What are cookies? They are a symbol of love and togetherness.
How do you make gluten-free sugar cookies?
Alright, listen up, because I’m about to drop some serious knowledge bombs to help you achieve Gluten-Free Sugar Cookie perfection:
Butter Secrets: Ensure that your butter is softened, but not melted. The right consistency of butter is important for the cookie dough texture. The cookie dough will result in a fluffy, tender cookie.
Don’t Overmix: Be careful not to overmix the dough! Overmixing can develop the gluten (even in gluten-free flour!), resulting in tough cookies. Mix until just combined.
Rolling and Cutting Advice: If you have difficulty rolling out the dough, place it between two sheets of parchment paper. This prevents sticking and makes it easier to handle. I have also chilled the dough for 30 minutes to help rolling them out if the dough is sticky.
Gluten-Free Flour Recommendations: I highly recommend using a gluten-free all-purpose flour blend that contains xanthan gum. Xanthan gum acts as a binder, helping to hold the cookies together in the absence of gluten. The gluten-free blends I have used are King Arthur and Bob’s Red Mill and they have all worked well. The type of gluten-free blend you use can affect the texture.
Baking Time: Keep a close eye on the cookies while they’re baking. Gluten-free cookies can brown quickly, so it’s important to remove them from the oven as soon as the edges are lightly golden. The cookies will continue to set as they cool.
Glaze Consistency: Add milk to the powdered sugar, one tablespoon at a time, until you reach your desired consistency. If the glaze is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.
Ingredient Swaps: Feel free to experiment with different extracts and flavorings. Almond extract, peppermint extract, or lemon zest can all add a unique twist to these cookies. For a festive touch, use food coloring to tint the glaze. The possibilities are endless!
The main takeaway, though, is to have fun with it! Baking should be enjoyable. This is one of those recipes where you can really experiment and make it your own.
Storing and Reheating Tips
Alright, let’s talk storage, because even though these disappear quickly, sometimes you might actually have some leftovers (gasp!).
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh, you can add a slice of bread to the container. The bread will absorb moisture and keep the cookies from drying out.
Refrigerator Storage: For longer storage, you can keep the cookies in an airtight container in the refrigerator for up to a week. Just be aware that they might become slightly drier in the fridge. To retain the moisture, you can wrap each cookie in plastic wrap before placing them in the container.
Freezer Instructions: To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. When ready to eat, thaw them at room temperature for a few hours before enjoying.
Glaze Timing Advice: If you plan on freezing the cookies, it’s best to glaze them after thawing. This prevents the glaze from cracking or becoming sticky during the freezing process.
Frequently Asked Questions
Final Thoughts
So there you have it, my friends – the ultimate recipe for Gluten-Free Sugar Cookies that are guaranteed to impress. This recipe is worth trying because it finally solves the gluten-free sugar cookie conundrum: delivering cookies that are soft, chewy, and delicious, without any of the dryness or crumbly texture that often plagues gluten-free baked goods. I encourage you to experiment with different flavors, decorations, and serving ideas to make them your own.
If you enjoyed this recipe, be sure to check out my other cookie recipes for more delicious treats. I’m always experimenting with new flavors and variations, so there’s sure to be something you’ll love. Happy baking, and I can’t wait to hear how yours turn out! Please rate and leave a comment below.
Gluten-Free Sugar Cookies
Ingredients
Main Ingredients
- 1 cup gluten-free all-purpose flour
- 0.5 cup granulated sugar
- 0.25 cup unsalted butter softened
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the vanilla extract.
- Gradually add the flour, mixing until just combined.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
- Cut out cookies with a cookie cutter and place them on a baking sheet.
- Bake for 8-10 minutes, or until lightly golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
