Gluten-Free Sugar Cookies
Soft-centered gluten-free sugar cookies with lightly crisp edges, vanilla-almond flavor, and a dough made for rolling and cutting into shapes. Egg-free, with both regular and dairy-free butter and milk options.
Servings 36 cookies
Calories 72kcal
Ingredients
- 1 ¾ cups all purpose gluten-free flour (240 grams)
- 1 tablespoon potato starch or corn starch
- ¾ teaspoon gluten-free baking powder
- ¼ teaspoon salt
- ¾ cup butter or vegan buttery sticks, softened
- ¾ cup granulated sugar
- 3 tablespoons milk of choice (I used unsweetened almond milk)
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
Instructions
- Mix the dry Ingredients: In a medium mixing bowl, whisk together the gluten-free flour, starch, baking powder, and salt.1 ¾ cups all purpose gluten-free flour, 1 tablespoon potato starch, ¾ teaspoon gluten-free baking powder, ¼ teaspoon salt
- Mix the wet Ingredients: In a large mixing bowl, beat the butter, sugar, milk, vanilla extract, and almond extract until well-mixed and fluffy.¾ cup butter, ¾ cup granulated sugar, 3 tablespoons milk, 2 teaspoons vanilla extract, ½ teaspoon almond extract
- Make and chill the dough: Add the dry ingredients to the wet ingredients and mix until a soft dough forms. Cover and refrigerate for at least 2 hours or up to 2 days.
- Roll: Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper or silicone mats. Generously flour the work surface, rolling pin, and your hands with gluten-free flour. Roll the chilled dough about ¼-inch thick.
- Cut: Cut into shapes and transfer to the prepared baking sheets, leaving about 1 inch between cookies. Gather and re-roll the scraps, lightly flouring as needed.
- Bake: Bake on the middle rack for 11–12 minutes, until the edges are just beginning to turn golden. Cool on the baking sheet for 10 minutes, then transfer to a rack. Cool completely before decorating.
Notes
Gluten-Free Flour: I use 240 grams Bob's Red Mill 1-to-1 Gluten-Free Baking Flour. It already contains xanthan gum, so no additional xanthan is needed. I recommend weighing the flour for best results.
Celiac note: Keep the rolling surface, rolling pin, cookie cutters, flour for dusting, icing, and decorations gluten-free to avoid cross-contact. Check labels for hidden sources of gluten.
Dairy-Free/Vegan: Use vegan buttery sticks and plant-based milk. The dough contains no egg, so no egg substitute is needed. Use organic sugar for vegan.
Sticky Dough: Chill the dough for the full 2 hours before rolling. If it becomes sticky while rolling or re-rolling scraps, lightly dust the dough, surface, hands, and rolling pin with additional gluten-free flour.
Bake Time: Begin watching closely around 9–10 minutes. The edges should be just beginning to turn golden; however, gluten-free cookies may remain relatively pale.
Storage: Store completely cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days. Freeze for up to 3 months.
Decorating: I use my vegan royal icing or maple buttercream frosting.
Nutrition
Calories: 72kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 56mg | Potassium: 6mg | Fiber: 1g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 0.2mg