Description
A tried and true gluten free sugar cookie recipe that is perfect for making cut out cookies during the holidays or any time of year!
Ingredients
Scale
- 1/4 cup butter, softened
- 1/2 cup cane sugar or coconut sugar
- 1 large egg, beaten
- 1/2 tablespoon unsweetened almond milk
- 1 1/4 cup 1-to-1 gluten-free flour (I used Bob’s Red Mill gluten free baking flour)
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Instructions
- Mix Wet Ingredients: Mix a 1/4 cup softened butter and 1/2 cup cane sugar together using either a hand mixer or stand mixer with the paddle attachment. Add beaten egg and 1/2 tablespoon almond milk; beat again until smooth.
- Mix Dry Ingredients: In a mixing bowl, combine 1 1/4 cup flour, 3/4 teaspoon ground nutmeg, 1/4 teaspoon xanthan gum, 1/4 teaspoon salt, 1/4 teaspoon baking powder, and 1/4 teaspoon baking soda.
- Combine: Add dry ingredients to wet ingredients, slowly stirring by hand to combine until it has reached a dough consistency.
- Refrigerate Dough: Form dough into a ball and then flatten slightly to a disk shape. Wrap in wax paper and store in the refrigerator for at least 3 hours (or overnight).
- Make Cookies: Preheat oven to 350 degrees F. In small batches, roll out dough to an 1/8-1/4 inch and cut out into whatever shape you would like (I like to roll it out with a piece of wax paper on top, but you don’t have to). Place cookies on a lightly greased cookie sheet and bake for 7-9 minutes, middle rack (the bottom should be light brown when done).
- Serve: Remove and let fully cool before frosting and/or decorating.
Notes
- Easily Double: I wanted to make a smaller batch recipe, but you can easily double this for a bigger batch and it turns out the same!
- Storing the dough: option to keep the dough in the fridge for 2-3 days or in the freezer for up to 2 months before baking.
- Storing the baked cookies: once the cookies have cooled completely you can store them at room temperature for 3-5 days or in the freezer for 3-4 weeks. If you freeze them, make sure you place parchment paper between them if they are stacked on top of each other.
- Decorating: feel free to decorate them any way you want, we love this dairy free frosting!
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 8 g
- Sodium: 61 mg
- Fat: 4.3 g
- Carbohydrates: 20.8 g
- Fiber: 0.5 g
- Protein: 1.4 g
- Cholesterol: 25.7 mg