We first made these gluten-free sugar cookies as dino cookies with our niece. Here’s the current recipe.
- Makes: 12-20 sugar cookies (depending on the size of cookie cutters used)
- Prep Time: 15 minutes to mix (plus 2 hours to chill)
- Bake Time: 10-12 minutes
- 1/2 cup of unsalted butter (softened)
- 3 tsp of vanilla extract (homemade). Use less (1.5 – 2 tsp) if commercially produced.
- 1 tbsp of water (or milk)
- 1 egg
- Substitute butter with vegetable shortening (same measurement).
- And use water instead of milk for liquid.
I made the dairy-free version a few weeks ago and it turned out great.
- 1 cup of cane sugar
- 1/4 tsp of sea salt (grey, unbleached)
- 1/4 tsp of ground cinnamon
- 1 tsp of psyllium husk powder (substitute with 1/2 tsp of xanthan gum)
- 2 cups of Gluten Free Flour Mix
Recipe for Gluten-Free Sugar Cookies
- Begin by combining softened butter and sugar in the mixer. Cream at medium speed.
- Add water, vanilla, egg, salt, and cinnamon. Blend at medium speed until well combined.
- Add psyllium husk powder and gluten-free flour. Mix at low speed, careful not to over-mix.
- Cover and chill for 2 hours in the fridge.
- Preheat over to 350F.
- Roll dough to 1/4″ thickness. Lightly flour the surface. I’ve had good success rolling out on parchment paper, which is lightly floured.
- Cut dough, removing the cut cookies once all are cut.
- Place cookies on a parchment-covered baking sheet.
- Collect the remaining scrap dough, rolling it out again.
- Back for 12 minutes (or less) at 350F. Watch for light browning around the edge of the cookies.
- Allow to cool for at least 5 minutes. Otherwise, they’ll crumble when removed.
Why Refrigerate the Dough? The cookie dough will be too sticky if it isn’t cooled before rolling.
This dough can be prepared a day or two in advance. Just keep chilled and covered. I’ve read that this can also be frozen/thawed successfully. I haven’t tried it yet, but another site says it can be stored for up to 2 months in the freezer, in a ziplock bag.