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Gluten Free Sugar Cookies

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I did it! I’m so excited that I got a little time to convert my amazing sugar free sugar cookies into gluten free sugar cookies!

When I pulled into the driveway on Monday, Adam was out cleaning up the yard. He had already washed the dishes in the sink and had started a load of laundry. He’s the best, right? After a little more cleaning and a little eating, I was able to pull out my sugar cookie recipe and convert it to gluten free sugar cookies.

I was really worried about these cookies because I ran out of the gluten free flour that I usually use and had to use the kind that, apparently, doesn’t need xantham gum. I wasn’t sure how well this new flour would work since I had never used it before; I thought that it wouldn’t stick together very well.

But, it all came together and there are dozens of iced sugar cookies sitting on my counter tempting the dogs.

I will have to say that this recipe was a little finicky even when I was making it full of gluten. I highly recommend chilling the recipe overnight. Chilling it for only an hour or so leaves it too sticky to roll out.

Gluten Free Sugar Cookies

Ingredients
  

  • 1.5 c. softened butter
  • 2 c. sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • 5 c. gluten free flour
  • 1.25 tsp. xanthum gum
  • 2 tsp. baking powder
  • 1 tsp. salt

Instructions
 

  • Combine the softened butter and sugar in a large mixing bowl. Beat until the butter is creamed and the sugar is mixed in well.
  • Beat in the 4 eggs and the vanilla.
  • Add the remaining ingredients – gluten free flour, xanthum gum, baking powder, and salt – and beat until the ingredients are well-mixed. Be sure to scrape the sides of the bowl to make sure the all of the flour makes it into the cookies.
  • Form the dough into a large ball, cover tightly, and refrigerate for a few hours (but preferably over night).
  • Preheat the oven to 400 degrees F.
  • Coat the surface where you’ll roll your dough with gluten free flour. Coat your rolling pin. Take out half of the ball of dough and sprinkle the top of the dough ball with some flour as well.
  • Roll the dough until it’s about a quarter to a half inch thick. Use a cookie cutter to cut out your cookies.
  • Bake the cookies for 7-8 minutes.
  • Continue balling up the dough, rolling it out, and punching our cookies until you are out of dough.
  • Once the cookies are cooled, use this *incredible icing recipe to pipe on and fill in your icing.
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