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Gluten-Free Sugar Cookies Recipe

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★★★★★

4.7 from 80 reviews

Delicious and tender Gluten-Free Sugar Cookies that are easy to make and perfect for anyone avoiding gluten. These classic cookies feature a soft, buttery texture with a subtle vanilla flavor, making them ideal for any occasion or holiday treat.

Ingredients

Scale

Dry Ingredients

  • 2 1/3 cup gluten-free flour* (345.3 grams, e.g., Bob’s Red Mill 1:1 GF Baking Flour)
  • 1/4 teaspoon baking powder

Wet Ingredients

  • 2 sticks butter (1 cup or 226.8 grams), softened
  • 1 cup sugar (220 grams)
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat + Measure Flour: Preheat your oven to 375°F (190°C). In a large bowl, combine the gluten-free flour and baking powder. Use a kitchen scale for precise measurement and avoid pressing down the flour when measuring to prevent cookies from spreading too much during baking.
  2. Cream The Butter: In a separate large bowl, add the softened butter and sugar. Using a mixer (stand or handheld), beat them together on medium speed for about 3 to 4 minutes until the mixture is light in color. Be careful not to overbeat to prevent the butter from becoming too soft.
  3. Make The Dough: Add the whole egg, egg yolk, and vanilla extract to the creamed butter and sugar mixture. Mix well until combined. Then, reduce the mixer speed to low and slowly add the flour mixture. Continue mixing until the mixture forms a soft dough.
  4. Roll The Dough: If the dough feels sticky, lightly dust your work surface with powdered sugar to prevent sticking. Divide the dough into two halves and place each half between sheets of parchment paper. Roll out the dough with a rolling pin to your desired thickness. Rolling between parchment helps prevent sticking and keeps the dough cool.
  5. Chill The Dough: Place the rolled-out dough in the refrigerator for 30 minutes to chill. This step is essential as it firms up the dough and helps maintain the cookie shapes during baking.
  6. Cut & Bake: Remove the chilled dough and use cookie cutters to cut out your preferred shapes. Arrange the cookies spaced apart on a baking sheet lined with parchment paper. Bake in the preheated oven for 7 to 9 minutes until the edges start to turn a light brown. For softer cookies, remove them at the 7-minute mark.
  7. Enjoy: Allow the cookies to rest on the baking sheet for 1 minute after removing from the oven, then transfer them onto a wire rack to cool completely. Serve as-is or decorate with your favorite icing. Store cookies in an airtight container for up to 1 week.

Notes

  • Always use a kitchen scale for measuring gluten-free flour to ensure the best results and prevent spreading.
  • Chilling the dough is crucial for maintaining cookie shape and texture.
  • For a softer cookie, bake closer to 7 minutes; for crispier edges, bake up to 9 minutes.
  • Dust the rolling surface with powdered sugar to prevent the dough from sticking without adding extra flour.
  • You can decorate these cookies with icing or colored sugar after they have cooled completely.

Keywords: Gluten-free sugar cookies, gluten-free cookies, sugar cookies, holiday cookies, gluten-free baking, vanilla cookies

Find it online: https://cookedbycleo.com/gluten-free-sugar-cookies-recipe/