Gluten Free Sugar Cookie Recipe
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
- ½ cup cane sugar sub coconut sugar
- ¼ cup butter softened
- 1 large egg beaten
- ½ tablespoon unsweetened almond milk
- 1 ¼ cups 1-to-1 gluten-free flour I used Bob's Red Mill gluten free baking flour
- ¾ teaspoon ground nutmeg
- ¼ teaspoon xanthan gum
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
Instructions
- Mix Wet Ingredients: Mix ½ cup cane sugar and 1/4 cup softened butter together using either a hand mixer or stand mixer with the paddle attachment. Add beaten egg and ½ tablespoon unsweetened almond milk; beat again until smooth.
- Mix Dry Ingredients: In a mixing bowl, combine 1 ¼ cups 1-to-1 gluten-free flour, ¾ teaspoon ground nutmeg, ¼ teaspoon xanthan gum, ¼ teaspoon kosher salt, ¼ teaspoon baking powder, and ¼ 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℉. In small batches, roll out dough to an ⅛ - ¼ 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 recipe!
Nutrition
Calories: 114kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 102mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 118IU | Vitamin C: 0.004mg | Calcium: 9mg | Iron: 0.1mg
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