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Hi Bold Bakers!
During the holidays NO-ONE should be excluded from all the fun, festivities, and most importantly, the FOOD! With this in mind, I wanted to share my recipe for Gluten-Free Sugar Cookies.
If you are living a gluten-free lifestyle you can have your cookies and eat them too this holiday season. The best part is these cookies are every bit as — as traditional sugar cookies. With a crisp texture and a light dusting of sugar on the outside, these make great treats and gifts for any holiday occasion!
How to Make Gluten-Free Sugar Cookies
These are some of the easiest cookies to make, as they are what’s called “slice and bake cookies” because they start with a soft dough that is then rolled into a log and chilled. After chilling out int the fridge overnight, these cookies are sliced into little round cookies and baked. This is a super no-fuss way to make bakery-style sugar cookies.
These cookies can be dressed up or down with flavors or even dipped in white or dark chocolate.
How Do You Store Gluten Free Cookies?
To store these Gluten-Free Sugar Cookies, I suggest covering and storing them in an airtight container.
How Long Do Gluten-Free Cookies Last?
They will keep nice and crisp for up to 4 days.
Try These Other Gluten-Free Desserts
- Gluten-Free Cowboy Cookies
- Gluten-Free Chocolate Texas Sheet Cake
- Gluten-Free Lemon Blueberry Pound Cake
And don’t forget to follow Bigger Bolder Baking on Pinterest!
Try These Recipes!
Gluten-Free Sugar Cookies Recipe
Ingredients
- 1 cup (8oz/225g) sugar
- 3/4 cup (6oz/170g) butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups (12 1/2oz/355g) gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- In a large bowl, using a whisk or hand mixer, cream together the butter and sugar.
- Next, add the vanilla and the eggs then mix until combined.
- Add the flour, baking powder, and salt and mix until a dough is formed. Please note this will be a very soft dough.
- Wrap the dough into a 2-inch log and allow to chill for a minimum of 6 hours to over night. It can also be frozen at this stage fro up to 6 weeks.
- Preheat your oven to 325°F (160°C) then line 2 cookie sheets with parchment paper, set aside.
- Remove the log of chilled dough from the fridge and generously roll in sugar.
- Slice into 1/4 inch thick discs then arrange them on the cookie sheet about 1/2 inch apart.
- Bake the cookies for 18-20 minutes or until crisp and very slightly golden around the edges. Transfer the cookies to a wire rack to cool completely, then enjoy!
- Cover and store the cookies in an airtight container at room temperature for up to 4 days.
No Xantham gum? I use a rule of thumb that for every 1 cup of flour you need a 1/4 tsp. What keeps them from crumbling?
Are you using a gluten free flour blend that includes xanthan gum?
Do these cookies freeze well?
Can I use either almond or coconut flour in this recipe? Thanks in advance????
Hi – do you have to chill the dough or can you work with it straight away?
I was wondering if you could use this recipe to make cut sugar cookies. My boss is gluten-free and I would like to make some Christmas sugar cookies he can enjoy.
Would it be possible to use Cassava Flour in this recipe?
Not all gluten free flours works well for every recipe. What flour do you use?
Hey gemma! are sugar cookies same as shrewsbury cookies.If not, could you please share a recipe
Hi Gemma, can I use white rice flour as gluten free flour? Thank you.