Soft Gluten Free Sugar Cookies (truly the best!) This Vivacious Life
These soft gluten free sugar cookies are buttery, soft and nobody will EVER know they are gluten-free. We have served these at so many of our monthly gatherings because they are always a hit. My friend Katie, who doesn’t eat gluten free, gave me the greatest compliment telling me that they are the best sugar cookies she’s ever had!
Every year since I was a little girl my mom would always make homemade sugar cookies with us for Christmas and Valentines. When were were both diagnosed with celiac disease, we wanted to make a gluten free option that would be perfect for our nostalgic holiday experience. With these battery cookies, all the memories are able to be made without the gluten.
Just like our gluten free candy cane cookies and our gluten free fruitcake cookies, these are always going to be a win that you can count on.
WHAT MAKES THESE the best gluten free CHRISTMAS COOKIES
- They are seriously, the perfect texture: With golden brown, slightly crisp edges (thanks to the almond flour) and a soft & chewy tender inside, these cookies are perfect for icing and decorating. They are great as cut out cookies (or gluten free stained glass cookies too) because they hold their shape perfectly.
- Holiday tradition worthy: Everyone deserves sugar cookies during the holidays whether they are gluten free or not. Thanks to this delicious recipe, it doesn’t matter if you have one person who needs them or the whole group because they are THAT good. My friend who always said her sisters gluten filled sugar cookies were her favorite now says mine are, which is huge!
- Customizable: Easily personalize this recipe with different spices, frosting, or sprinkles. We have exchanged the almond extract for apple extract when we were doing a fall harvest party and wanted to have some of those flavors. They turned out great! I also love adding maple extract to the cookies and the frosting to make maple sugar cookies.
The most important ingredients you need
- Butter & Sugar: As you can imagine, butter and sugar are two key ingredients in our sugar cookies, just like the classics. I make them dairy free all the time and they still work fantastic! Make sure if you are using real butter, get one with rich flavor like Irish butter. If using dairy free, I recommend Miyokos or Country Crock plan based sticks. For the sugar, we found that just regular everyday sugar works great.
- Almond Extract: This adds a slightly nutty flavor that brings more depth to the cookies.
- Almond Flour: Almond flour gives these cookies the perfect slightly crisp edges that you love. When combined with the gluten free all purpose flour, it makes the best base for these cookies.
- Gluten Free Flour: King Aurthur’s Gluten Free Flour Blend is my favorite kind of gf all purpose flour, but you can use your favorite kind. It is what is mostly used but when combined with the almond flour, it creates the perfect cookie.
Let’s get baking!
These cookies really are going to be a hit at your next holiday gathering. These are so cute when served in a holiday cookie box too.
Serve these with our Christmas mocktails, non alcoholic Prosecco andeven these Christmas Crumbl cookies gluten free for a truly celebratory spread.
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Soft Gluten Free Sugar Cookies (truly the best!)
These soft gluten free sugar cookies are buttery, soft and nobody will EVER know they are gluten-free. We have served these at so many of our monthly gatherings because they are always a hit. My friend Katie, who doesn’t eat gluten free, gave me the greatest compliment telling me that they are the best sugar cookies she’s ever had.
Servings: 24 cookies
Calories: 231kcal
Instructions
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Preheat oven to 350 degrees
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In a stand mixer, beat butter and sugar until light and fluffy then add egg, vanilla and almond extracts
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In another bowl, combine remaining ingredients then slowly add dry ingredients to wet ingredients and mix until well combined
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Refrigerate dough for 30 minutes to an hour
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Heavily flour your work surface with white rice flour and place half the dough on to surface and top with more white rice flour
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Roll out dough and cut out shapes with cookie cutters
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Gently place cookies on a greased or silicone mat lined baking sheet (I use a spatula)
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Bake at 350 degrees for 9-11 minutes or until slightly golden brown
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Cool on pan 3-5 minutes then transfer to a wire rack
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Continue with the other half of the dough
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While all the cookies are cooling, whip together butter, powdered sugar and vanilla to make a delicious frosting
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Frost the cookies once they are completely cooled
Notes
Top tip: Make sure to scrape the sides of the bowl to get all of the frosting. Trust me, you’ll want every last taste
How to store leftovers
Allow the cookies to reach room temperature before storing the leftover cookies. Place them in an airtight container with parchment paper between each layer of cookies so they don’t stick together. They can sit on the counter for 3-4 days.
Can you freeze them?
Absolutely! Allow the cookies to cool to room temperature first. Then, put them in a freezer-safe bag. You can freeze them with the frosting on, but I usually like to have fresh frosting. It doesn’t take long at all to make the frosting for this recipe. They will last 3-6 months in the freezer.
Nutrition
Serving: 1cookie | Calories: 231kcal | Carbohydrates: 36g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 143mg | Potassium: 91mg | Fiber: 1g | Sugar: 22g | Vitamin A: 290IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.2mg
