It wouldn’t be Christmas without sugar cookies! Growing up, my brother and I use to love to make sugar cookies from the Pilsbury dough. Here’s a secret, we also loved to eat the dough! I think that’s every kid’s favorite part of making cookies or any dessert, getting to eat the dough. Of course, after the cookies were ready, we would DUMP sprinkles on top. Then, we would leave our cookies out for Santa to enjoy on Christmas Eve.
Now, I may be 25 years old, but you best believe I’m leaving cookies out for Santa. And I know Santa is going to love this recipe! Since going gluten-free, the most challenging cookies to find have been sugar cookies. Chocolate chip and peanut butter cookies are abundant in the gluten-free section, but there are few sugar cookies. And if I happen to find them, they’re always dry or crumbly.
Well, not this recipe! This gluten-free recipe makes the BEST sugar cookies—no xanthan gum or hard to find flour required. Check out the recipe below!
What’s the Best Gluten-Free Baking Flour?
As a food blogger, I can confidently say that I’ve tried almost every gluten-free flour out there. Arrowroot flour? Been there. Tapioca flour? Done that. Let me save you the trial and error that I went through because it can be a trying journey. Here’s my breakdown of the best gluten-free baking flour.
At the top of the list, we have Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. Would you expect anything less from the king of flour? This flour is the perfect substitute for any flour, non-gluten-free included! It’s what I use 90% of the time, and I don’t know how I did my gluten-free baking without it.
A close second is King Arthur’s Gluten-Free Measure for Measure Flour. There are a few reasons this is in second place and not first. First, it’s $3 more than Bob’s Red Mill flour. As someone who goes through a lot of flour, I can tell you that $3 makes a difference! Second, I find it’s better to make more savory dishes like pancakes or waffles, instead of cookies or cakes. It has a bit of a thicker texture that is apparent in sweets.
In third, we have Trader Joe’s Blanched Almond Flour. I’ll be the first to admit that some recipes are better with almond flour, like chocolate chip cookies. But, not all recipes are, which is why I use this for all of my gluten-free baking. I like to use this flour to coat the countertop when I’m rolling out cookie dough. I actually used this flour instead of Bob’s Red Mill flour to roll out my cookie dough with this recipe!
Time to Frost!
You can’t have sugar cookies without frosting! I’ve tried so many different frosting recipes, and this is my favorite. It’s so easy and straightforward; the frosting comes out perfect every time. Feel free to add food coloring or a pinch of cinnamon to your frosting! This frosting will last up to five days in an air-tight container in the fridge.
The Best Gluten-Free Sugar CookiesCourse: Loaf
2 ½ cups gluten-free flour
½ teaspoon ground cinnamon
¼ teaspoon sea salt
½ teaspoon baking powder
¾ cup cane sugar
½ cup unsalted butter, softened
1 large room termperature egg
1 tablespoon almond milk
1 teaspoon vanilla extract
- Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper
- Combine 2 cups of the gluten-free flour, cinnamon, salt, and baking powder in a large bowl
- In another bowl, cream together the sugar and butter with an electric mixer for one minute
- Next, add the egg, almond milk, and vanilla extract
- Mix on low for one minute until smooth, then slowly add the dry ingredients
- Once combined, cover and refrigerate for 2 hours
- After two hours, take the cookie dough out of the refrigerator and sprinkle flour on a wooden cutting board or countertop
- Take a small piece from the dough and lightly coat it in flour, then roll the dough out until it’s ¼” thick
- Sprinkle more flour on top of the dough before using cookie cutters
- Next, use your cookie cutters, placing the dough on the baking sheets as you go
- Reroll the dough, add a bit more flour and dough, and repeat until you’ve used all of the cookie dough
- Bake for 9-12 minutes, depending on the cookie size
- Cool for 20 minutes before decorating