gluten free sugar cookie recipe

Gluten Free Sugar Cookies

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
gluten free sugar cookie recipe

Wet Ingredients

  • 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

Dairy-Free Option:

  • 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.

Dry Ingredients

  • 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
flour surface before rolling

Recipe for Gluten-Free Sugar Cookies

  1. Begin by combining softened butter and sugar in the mixer. Cream at medium speed.
  2. Add water, vanilla, egg, salt, and cinnamon. Blend at medium speed until well combined.
  3. Add psyllium husk powder and gluten-free flour. Mix at low speed, careful not to over-mix.
  4. Cover and chill for 2 hours in the fridge.
  5. Preheat over to 350F.
  6. Roll dough to 1/4″ thickness. Lightly flour the surface. I’ve had good success rolling out on parchment paper, which is lightly floured.
  7. Cut dough, removing the cut cookies once all are cut.
  8. Place cookies on a parchment-covered baking sheet.
  9. Collect the remaining scrap dough, rolling it out again.
  10. Back for 12 minutes (or less) at 350F. Watch for light browning around the edge of the cookies.
  11. Allow to cool for at least 5 minutes. Otherwise, they’ll crumble when removed.
dino sugar cookies gluten free

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.


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