Soft Gluten Free Sugar Cookies (truly the best!)
These soft gluten free sugar cookies are buttery, soft and nobody will EVER know they are gluten-free. We have served these at so many of our monthly gatherings because they are always a hit. My friend Katie, who doesn't eat gluten free, gave me the greatest compliment telling me that they are the best sugar cookies she's ever had.
Servings: 24 cookies
Calories: 231kcal
Cost: $10
Ingredients
- 1 ⅓ cups butter softened
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract (optional)
- 1 egg
- 3 ½ cups gluten-free all-purpose flour (King Arthur gluten-free blend is my favorite, regular flour works as well)
- ½ cup almond flour
- 1 teaspoon salt
- 2 teaspoons baking powder
Frosting
- ½ cup butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoon(s) milk as needed to get the consistency you want
Instructions
- Preheat oven to 350 degrees
- In a stand mixer, beat butter and sugar until light and fluffy then add egg, vanilla and almond extracts
- In another bowl, combine remaining ingredients then slowly add dry ingredients to wet ingredients and mix until well combined
- Refrigerate dough for 30 minutes to an hour
- Heavily flour your work surface with white rice flour and place half the dough on to surface and top with more white rice flour
- Roll out dough and cut out shapes with cookie cutters
- Gently place cookies on a greased or silicone mat lined baking sheet (I use a spatula)
- Bake at 350 degrees for 9-11 minutes or until slightly golden brown
- Cool on pan 3-5 minutes then transfer to a wire rack
- Continue with the other half of the dough
- While all the cookies are cooling, whip together butter, powdered sugar and vanilla to make a delicious frosting
- Frost the cookies once they are completely cooled
Notes
Because of how buttery and delicious these cookies are, they are a bit more fragile. Just use lots of white rice flour on the surface you are working on as well as on top of the dough when rolling it out.
Top tip: Make sure to scrape the sides of the bowl to get all of the frosting. Trust me, you'll want every last taste
How to store leftovers
Allow the cookies to reach room temperature before storing the leftover cookies. Place them in an airtight container with parchment paper between each layer of cookies so they don't stick together. They can sit on the counter for 3-4 days.Can you freeze them?
Absolutely! Allow the cookies to cool to room temperature first. Then, put them in a freezer-safe bag. You can freeze them with the frosting on, but I usually like to have fresh frosting. It doesn't take long at all to make the frosting for this recipe. They will last 3-6 months in the freezer.Nutrition
Serving: 1cookie | Calories: 231kcal | Carbohydrates: 36g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 143mg | Potassium: 91mg | Fiber: 1g | Sugar: 22g | Vitamin A: 290IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.2mg