Gluten Free Sugar Cookies
This gluten free sugar cookie recipe is easy to make and perfect for decorating. They can be cut into any shape for any occasion!
Servings 2 dozen
Ingredients
For the Cookies
- 1 cup salted butter
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- scant 1/4 teaspoon almond extract optional
- 1 teaspoon baking powder
- 3 cups Bob's Red Mill 1:1 Baking Flour
For the Frosting
- 3/4 cup salted butter
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons milk or more for desired consistency
Instructions
For the Cookies
- In a stand mixer, cream the butter and sugar together until light and fluffy. About 4 minutes.
- Scrape down the sides of the bowl, and add in the eggs one at a time on medium speed.
- Add the vanilla extract, almond extract (if using), and baking powder and mix on medium speed until well incorporated.
- Add in the flour a little at a time until it's well combined and a dough forms. The dough will be really soft but it shouldn't be sticky.
- Transfer the dough to a piece of plastic wrap or parchment paper. Flatten the dough into a thick disc, and cover with the plastic wrap.
- Chill in the fridge for at least one hour, but overnight is recommended.
- Once the dough has chilled. Remove it from the fridge and preheat the oven to 350 ℉.
- Roll out the dough to 1/4 of an inch (error on the side of thicker) and cut into desired shapes. Work quickly so the dough stays chilled.
- Transfer the cut dough to a parchment lined baking sheet and bake the cookies for 10-12 minutes. (The time will vary depending on your oven. You will have to experiment to get the perfect time for your particular oven!)
- Leave the cookies on the pan to cool, then place on a wire rack until they're room temperature. Frost the cookies and enjoy!
For the Frosting
- Place all the ingredients into a stand mixer bowl, (or use a hand mixer) and using the whisk attachement, mix the ingredients until it forms a frosting and there's no lumps.
- Add a little more milk for thinner frosting if desired.
Notes
If using unsalted butter, add a big pinch of salt in with the flour.
For best results, please read through the tip section in the post above! Enjoy!