Best 12 Gluten Free Sugar Cookies Recipes

GLUTEN-FREE SUGAR COOKIES

Steps:

• Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.

PEANUT BUTTER BLISS COOKIES - VEGAN, GLUTEN-FREE, NO-SUGAR-ADDED

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheet with parchment paper.
• Combine dates and peanut butter in a food processor; process on high in 15-second intervals, gradually adding almond milk while processing, until mixture is smooth. Add vanilla extract and mix well.
• Mix oat flour, baking soda, and salt together in a bowl. Mix date mixture into flour mixture, adding more oat flour if needed, until dough holds together. Form dough into balls, 1 to 2 tablespoons each, and arrange on the prepared baking sheets. Press a fork into each dough ball, dipping fork in water after each press. Gently press a few raisins into each one.
• Bake in the preheated oven until edges are just beginning to turn golden, 8 to 12 minutes. Cool completely before eating.

SUGAR-FREE, GLUTEN-FREE OATMEAL RAISIN COOKIES

Steps:

• Combine wet ingredients in mixing bowl. Add remaining ingredients in order listed; mix well.
• Use a cookie scoop to drop onto parchment-lined baking sheet.
• Bake at 375°F for 10 to 15 minutes or until browned.

GLUTEN-FREE BASIC SUGAR COOKIES

Steps:

• Stir gluten-free flour, baking powder, xanthan gum, nutmeg, and salt together in a large bowl.
• Beat sugar and shortening with an electric mixer in a large bowl until smooth. Add beaten eggs, milk, and vanilla extract; beat until light and airy, about 2 minutes. Add gluten-free flour mixture in small batches and stir until dough is just combined.
• Pat dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Dust rolling pin and cookie cutters with confectioners' sugar. Roll out dough to 1/2-inch thickness; cut cookies and place 2 inches apart onto the baking sheets.
• Whisk egg yolk with food coloring and water in a small bowl. Decorate cookies with mixture using a child's paintbrush. Sprinkle sugar sprinkles on top.
• Bake in the the preheated oven until edges are golden, 8 to 12 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

GLUTEN-FREE SUGAR COOKIES

Steps:

• In the bowl of a mixer fitted with the paddle attachment, beat butter on medium-low speed until creamy, about 2 minutes. With mixer running, slowly sprinkle in sugar and salt; continue beating until fluffy, 2 minutes. Beat in vanilla. Reduce speed to low and add flour in two additions, beating just until incorporated. Finish mixing with a rubber spatula to avoid overworking dough. Turn dough out onto a piece of plastic wrap. Shape into a 5-inch square, wrap in plastic, and refrigerate until firm but still pliable, at least 2 hours and up to overnight.
• Preheat oven to 325 degrees. Place dough between two sheets of lightly floured parchment and roll out 1/4 inch thick. Freeze 15 minutes. Using star cookie cutters (anywhere from 1- to 4-inch), cut out stars. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Freeze 30 minutes. Bake, rotating pans halfway through, until pale golden brown around the edges, 15 to 20 minutes. Transfer sheets to wire racks and let cool completely.
• Transfer royal icing to a pastry bag fitted with a coupler and a very narrow tip. Pipe icing onto cookies, either outlining or filling in with icing using a toothpick or small food-safe paintbrush. Decorate with sprinkles. Let stand until icing sets, at least 1 hour.

GLUTEN-FREE HAMANTASCHEN - SUGAR-FREE [ PURIM COOKIES ]

Steps:

• With an electric hand mixer, or in the bowl of a standing mixer, cream the butter or margarine with the agave nectar. Add the unbeaten egg, lemon juice, lemon zest and vanilla and continue combining. In a separate bowl, combine all dry ingredients.
• Slowly add the dry mixture into the liquid mixture. Mix until combined into a cohesive ball of dough. Refrigerate for 2 hours or overnight.
• Line two cookie sheets with parchment paper. Flour a counter or other surface thoroughly. Remove dough from refrigerator and immediately roll into a ball and roll the ball in flour before placing it on the floured counter. Roll out until 1/4" to 1/8" thickness. Using a juice glass or biscuit cutter, cut into 3-4" circles. Immediately move dough circles to parchment-lined cookie sheets. If the dough begins to stick to the counter, use a pastry scraper to gently transfer the disks of dough.
• Place approximately 1 teaspoon of filling (apricot preserves, lekvar, poppyseed filling, raspberry jam, etc) in the center of each circle. Using a pastry brush, apply well-beaten egg to the perimeter of each dough circle and immediately fold 3 sides of circle together so that the cookie becomes a triangle, and pinch corners to seal. Seal completely and firmly, using beaten egg so they do not come apart in baking. If you have trouble sealing the corners, try folding them over a bit. The final cookie should look like a triangle with the filling showing through only at the center.
• Use the remaining beaten egg to lightly brush the top of each pastry.
• Bake at 350 F for 12-15 minutes or until lightly golden on top but not overly browned on the bottom (lift one cookie up after 12 minutes to make sure the bottom hasn't become dark brown). Let cool slightly before serving or transferring to cooling rack.

GLUTEN-FREE SUGAR COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir all ingredients except colored sugar with spoon until dough forms.
• Shape dough by teaspoonfuls into balls. On ungreased cookie sheets, place balls 2 inches apart. Flatten with bottom of glass dipped in colored sugar.
• Bake 9 to 11 minutes or until set. Cool 2 minutes; carefully remove from cookie sheets to cooling racks.

GLUTEN-FREE SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F. With an electric mixer on high speed, beat the butter and sugar until very light and fluffy (it will be almost white), about 5 minutes. Reduce the speed to medium, add the egg and beat until fully incorporated, about 1 minute. Reduce the speed to low and slowly add in the pudding mix, rice flour, coconut flour, baking powder, baking soda and salt. Beat until the dough comes together, 1 to 2 minutes.
• For rolled cookies: Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to 12 hours.
• Line a baking sheet with parchment. Pinch off 12 small pieces of dough and roll each one into a ball. Roll each ball in colored sanding sugar, cocoa powder or confectioners' sugar to coat, if using. Place 2 inches apart on the prepared baking sheet and refrigerate until firm, about 30 minutes.
• Bake the cookies until the cookies are slightly cracked on top and lightly golden brown on the bottom, 18 to 20 minutes. Let sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
• For cutout cookies: Divide the dough in half and form into 2 disks. Wrap each in plastic wrap and refrigerate until firm, about 1 hour and up to 12 hours. Place each disk between two pieces of parchment and roll to 1/8-inch thick. Refrigerate until firm, about 30 minutes. Line a baking sheet with parchment. Cut out cookies into desired shapes with cookie cutters. Place 2 inches apart, on the prepared baking sheet and refrigerate until firm, about 30 minutes.
• Bake until the cookies are set and lightly golden brown on the bottom, 8 to 9 minutes. Let sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

GLUTEN FREE SOFT SUGAR COOKIES

Steps:

• Beat sugar, oil and apple sauce until the sugar until the sugar has disolved. You could use butter in place of the coconut oil and apple sauce but it isn't as healthy.
• Add the egg, vanilla (use gluten free), sour cream (gelatin free), and fresh lime juice and mix.
• Mix and sift together all the dry ingredients. Rice flour, xanthan, baking soda, baking powder, and salt.
• Add the dry ingredients to the wet ingredients and mix.
• Load a cookie press (which makes rather small cookies), and drop cookies on to an ungreased cookie sheet. If you don't have a cookie press you may want to cool the dough before dropping the cookies by spoon and press.
• Bake at 350 for 5-10 minutes remove at the first sign of browning and place on a cooling rack. Length of baking and number of servings will depend on cookie size.
• Then Enjoy!

GLUTEN FREE SUGAR COOKIES

Steps:

• Whisk together flour, salt, and baking powder in a medium bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar.
• Add dry ingredients and mix until incorporated.
• With mixer running, add egg, milk, vanilla, and almond extract; mix until incorporated.
• Transfer dough to a lightly floured work surface. Divide in half and shape into 2 discs. Cover each with plastic wrap, and refrigerate for at least 1 hour.
• Preheat oven to 350°F and line baking sheets with parchment paper; set aside.
• On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between.
• Leftover dough can be rolled and cut once more.
• Bake until lightly golden, about 10 minutes; do not allow to brown.
• Transfer to wire racks to cool completely.

GLUTEN-FREE SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, applesauce, lemon zest and extract. Combine the potato starch, garbanzo and fava flour, tapioca flour, salt, xanthan gum and baking soda; gradually add to creamed mixture and mix well., Shape into 1-1/2-in. balls and roll in coarse sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until lightly browned. Remove from pans to wire racks.

GLUTEN FREE SUGAR COOKIES

Steps:

• 1. In small bowl, mix flours, the cream of tartar, baking soda, baking powder, xanthan gum and salt; set aside.
• 2. In medium bowl, beat remaining ingredients except coarse sugar with electric mixer on low speed 1 minute or until well blended. Shape dough into a ball. Wrap in plastic wrap; refrigerate at least 2 hours.
• 3. Heat oven to 350 degrees F. Spray cookie sheet and rolling pin with cooking spray (without flour). On nonstick baking mat o cooking parchment paper sprayed with cooking spray (without flour), roll dough to 1/4-inch thickness. Using 3- to 3 1/2 inch cookie cutter, cut shapes from dough; place 1 to 1 1/2 inches apart on cookie sheet. Sprinkle with coarse sugar.
• 4. Bake 10 to 15 minutes or until set and edges are lightly browned. Immediately remove from cookie sheet to cooling rack.