Gluten Free Sugar Cookies
Get ready to sprinkle some festive magic into your holiday baking with some delightful Gluten Free Sugar Cookies! These classic iced Christmas cookies embody the essence of the season—soft, chewy, and infused with a subtle hint of almond flavor that will transport you straight to a winter wonderland. PLUS, you don’t need to be a pro to make these cookies! They’re super easy to make and these treats are bound to be a hit at your holiday gatherings. Join me in making one of my all-time FAV Christmas Cookies that’ll be a hit at your holiday gatherings! I hope these Gluten Free Sugar Cookies bring you all the Christmas joy this holiday season!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Ingredients You’ll Need for Gluten Free Sugar Cookies
Gluten Free Sugar Cookies
Butter: Adds richness and contributes to a tender texture.
Granulated Sugar and Brown Sugar: Bring sweetness and depth to the cookie.
Eggs: Provide moisture and structure.
Vanilla Extract: Imparts a classic and comforting aroma.
Almond Extract (optional, but highly recommended): Enhances the overall flavor profile with a hint of almond, giving it those Christmasy vibes.
Gluten Free All-Purpose Flour: gives the proper structure for the cookies, all while being safe to eat for those with gluten allergies!
Salt: Balances flavors and enhances the overall taste.
Royal Icing
Powdered Sugar: Forms the base of the icing, contributing sweetness and smoothness.
Meringue Powder: Adds stability to the icing, helping it set and hold its shape. This one is my favorite as of recently but any meringue powder will do!
Warm Water: Serves as a binding agent, bringing all ingredients together.
Vanilla Extract: Enhances the flavor profile of the icing with a classic touch.
Almond Extract (optional, but highly recommended): Introduces an extra layer of delightful almond flavor to the icing and gives these cookies that warm and cozy Christmas vibe.
Helpful Tips for Success!
Gluten Free Sugar Cookies
Use Quality Ingredients: Opt for high-quality gluten-free all-purpose flour to achieve a better texture and flavor. My favorite brand is the King Arthurs Measure for Measure Gluten Free Flour Blend!
Chill the Dough: Refrigerate the cookie dough before baking. This helps the dough rest, enhances the flavor of the cookies, and helps the cookies hold their shape and prevents excessive spreading.
Bring Ingredients to Room Temperature: Ensure that ingredients like butter and eggs are at room temperature for a more even texture in the final product.
Measure Flour Correctly: This is SO IMPORTANT when it comes to cookies! The amount of flour measured can make or break the cookies (literally!), so measure it accurately using the spoon and level method or a Kitchen Scale to avoid dense or crumbly cookies. Check out my video where I show How to Properly Measure Flour!
Keeping cookies shape while baking: after your dough has chilled once and you’ve rolled out your cookies and cut your desired shapes, place them on a parchment lined sheet tray, then place that sheet tray of cookies in the fridge or freezer until they are completely firm (about 10-20 minutes). Once they’re firm, place the cookies in the oven and bake for the amount of time according to the recipe. This will help the cookies keep their beautiful shapes while baking! Check out my video here about How to Keep Your Sugar Cookies From Losing Their Shape!
Consider Almond Extract: Even if optional, consider adding almond extract for a delightful flavor boost that complements the sweetness of the cookies. There is something about the almond extract that really gives these cookies that nostalgic Christmas flavor that will warm your soul, I guarantee it!
RoYal icing
Sift the Powdered Sugar: Sift the powdered sugar before making the icing to eliminate lumps and achieve a smoother consistency.
Gradually Add Water: When preparing the royal icing, add warm water gradually until you reach the desired consistency. Too much water can make the icing too thin. If the icing becomes too thin, add more powdered sugar to thicken it.
Whip It Real Good: once all the ingredients have been added and are mixed together, turn that mixer up to a medium-high speed and whip it until the icing is BRIGHT white!! Then add water or powdered sugar to adjust the consistency.
Use Gel Food Coloring: If you plan to color your icing, use gel food coloring instead of liquid to prevent altering the consistency.
Consistency is Key: Achieve different consistencies of icing for outlining and flooding by adjusting the amount of water. Thicker icing for outlining and thinner icing for flooding.
Cover Icing Bowls: While working, cover bowls of royal icing with plastic wrap touching the top of the icing to prevent them from drying out.
Frequently Asked Questions
Does royal icing have gluten in it?
Fear not, fellow bakers! Most standard royal icing recipes are naturally gluten-free. The primary components—powdered sugar, meringue powder, warm water, and extracts—are typically devoid of gluten. However, it’s crucial to double-check ingredient labels, especially with commercially prepared items, to ensure they meet gluten-free standards. By using gluten-free ingredients, you can whip up a batch of royal icing that’s safe for everyone to enjoy, making your delightful creations accessible to a broader audience. So, go ahead and indulge in the joy of gluten-free royal icing without a worry in the world!
How far in advance can you make sugar cookies?
Great news for planners and preppers! Sugar cookies are champions when it comes to preparation in advance. You can whip up the cookie dough and refrigerate it for up to three days before your baking extravaganza. If pressed for time, you can even freeze the dough, tightly wrapped, for a later date. After baking, the cookies can be stored in an airtight container at room temperature for about a week or in the freezer for up to a month. So, whether you’re planning ahead for a special occasion or simply craving a sweet treat, rest assured that sugar cookies have your back with their convenient make-ahead capabilities.
How long do sugar cookies last with royal icing?
Ah, the sweet longevity of sugar cookies with royal icing! Once adorned with that beautiful royal touch, your cookies can last quite impressively. When stored in an airtight container at room temperature, they maintain their freshness and flavor for up to a week. For an extended encore, consider freezing them; just be sure they are well-wrapped to fend off any unwanted freezer flavors. The magic of royal icing not only delights the taste buds but also acts as a protective shield, preserving your sugary creations and ensuring they’re ready to dazzle whenever the craving strikes. So, go ahead, savor the sweetness, and let your cookies shine for days on end!
Gluten Free Sugar Cookies
Equipment
- Electric mixer w/ paddle attachment
- Mixing bowls
- Rubber spatula
- Measuring Cups & Spoons
- Parchment Paper
- Cookie Sheets
- Cookie Cutters
- Rolling Pin
Ingredients
Gluten Free Sugar Cookies
- 1 c. (2 sticks) Butter unsalted, softened
- 1 1/4 c. (298g) Granulated Sugar
- 1/4 c. (56g) Light Brown Sugar
- 2 Eggs
- 1 tsp. (5g) Vanilla Extract
- 1 tsp. (5g) Almond Extract optional
- 3 c. (400g) Gluten Free All-Purpose Flour
- 1/2 tsp. (2g) Baking Powder
- 1/2 tsp. (5g) Salt
Royal Icing
- 3 1/2 c. (454g) Powdered Sugar
- 3 tbsp. (30g) Meringue Powder
- 1/3 c. (80g) Water warm
- 1 tsp. (5g) Vanilla Extract
- 2 tsp. (10g) Almond Extract
Instructions
Gluten Free Sugar Cookies
- In the bowl of a stand mixer, cream together butter and sugar on low speed until completely mixed together. Then turn the mixer up to medium-high, beat until light and fluffy, about 5 minutes.
- On low speed, add eggs one at a time and mix together on a low speed. Scrape the sides of the bowl after each addition.
- Once all the eggs have been added, add the vanilla and almond extract. Mix until combined.
- In medium mixing bowl, whisk together flour, salt, and baking powder.
- Then add the flour mixture and mix on a low speed until combined. Don’t overmix!
- Remove the cookie dough from the bowl, place the cookie dough on a piece of plastic wrap, flatten it into a disk and wrap the dough in the plastic wrap. Refrigerate overnight or about 30 minutes-1 hour in the freezer.
- Preheat oven to 350°F degrees and line a sheet tray(s) with parchment paper.
- On floured surface with a floured rolling pin, knead the cookie dough until smooth, then roll out the dough to about ¼ in. thick; With floured cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies one inch apart on parchment lined cookie sheet. Place in freezer for 10 minutes before baking (this will help keep its shape while baking)
- Bake until cookies are set, about 10-12 minutes. Let them cool on the sheet trays for a few minutes before transferring to a wire cooling rack.
- Repeat steps 8 and 9 with remaining dough and trimmings.
Royal Icing
- Place all ingredients into the bowl of a stand mixer fitted with the paddle attachment.
- Beat on a low speed until all the ingredients are completely mixed together.
- Then scrape down the sides of the bowl and mix the icing on a high speed for 5-7 minutes until the icing is bright white and fluffy.
- Add more water or powdered sugar for desired consistency.
- When cookies are cool, decorate cookies with the royal icing.
- Allow frosting to dry, about 1-2 hours. Store cookies in tightly sealed containers with wax paper in between layers. Store at room temp up to one week or in freezer up to 3 months.
