Gluten Free Sugar Cookies

5 from 1 vote

No taste or texture are sacrificed when you switch out your all-purpose flour in this recipe for Gluten Free Sugar Cookies. Using a one-for-one gluten free flour helps these iced sugar cookies perform just like traditional cutouts. Finish with a sweet vanilla glaze and your favorite sprinkles!

Course Cookie

Cuisine American

Prep Time 15

Cook Time 25

Servings 3" cookies

Calories 234kcal

Author Danielle Esposti

Ingredients

2 sticks 1 cup butter, softened to room temperature
1 ¾ cups powdered sugar unsifted
1 egg
2 tsp vanilla extract
2 ¾ cup gluten free flour with xanthan gum
2 tsp baking powder
½ tsp fine sea salt

Vanilla Glaze

2 c powdered sugar
2 tsp vanilla extract
6-7 tbsp heavy cream
3 drops food coloring optional
3 tbsp sprinkles

Instructions

Combine the butter and sugar in a large mixing bowl. Using a hand mixer, start on low speed and beat 1 minute, until the ingredients are well mixed. Increase the speed to high and cream 3 minutes more, or until the mixture is light in color and fluffy.
Add the egg, then beat on high speed until completely blended. Add the vanilla extract, and beat on high speed 30 seconds more.
Combine the flour, baking powder, and salt in a separate bowl. Whisk until well combined.
Add the dry ingredients to the butter mixture in thirds, mixing by hand with a wood spoon. Continue adding the dry ingredients until the dough comes together, easily pulls from the sides of the bowl, and does not stick to your fingers. You may need to add up to 2 additional tablespoons of gluten free flour, but be conservative. Rest the dough for 5 minutes.
Divide the dough into 4 parts. Roll the dough out between two sheets of parchment or wax paper until roughly ¼ inch thick.
Cut into desired shapes, then transfer to an unlined baking sheet, leaving at least 1” between each cookie.
Bake at 375°F for 7 minutes, until the edges are just barely golden brown; the centers will still be soft. Rest on the baking sheet for 2 minutes, then transfer to a wire rack using a spatula and cool completely.
Make the glaze. Whisk the powdered sugar, vanilla extract, and 6 tbsp heavy cream in medium bowl. The mixture will be very thick at first and start to thin as you continue to whisk. Add another tablespoon of heavy cream if the glaze is too thick - the right consistency is when the glaze runs off the whisk with a consistency just a bit thicker than honey. Add the food coloring, if using, and whisk until the color is even throughout.
Transfer the glaze to a wide, shallow bowl. Dip a sugar cookie into the glaze, then hold over the bowl until the excess runs off. Turn right side up, place on baking sheet and sprinkle with your favorite sprinkles. The glaze form a crust in about 2 hours, but still be a bit soft underneath.

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