Gluten Free Sugar Cookies Recipes

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SOFT AND CHEWY GLUTEN FREE SUGAR COOKIES (CUT OUT AND DROP OPTIONS)



Soft and Chewy Gluten Free Sugar Cookies (Cut Out and Drop Options) image

You'd never know soft and chewy gluten-free sugar cookies are made with gluten-free flour! Make into drop cookies or roll and cut into any shape you like.

Provided by Iowa Girl Eats

Categories     dessert, holiday, kid friendly

Yield makes a couple dozen cookies

Number Of Ingredients 7

3/4 cup salted butter (1-1/2 sticks), softened to room temperature (NOT MELTED)
1-1/2 cups sugar
2 large eggs
1-1/2 teaspoons vanilla
2-1/2 cups gluten-free flour blend with binder (see notes for brand used)
3/4 teaspoon baking powder
heaping 1/4 teaspoon salt

Steps:

  • Add butter and sugar to the bowl of an electric mixer, or to a large glass bowl if using a hand-held mixer, then cream until pale yellow, scraping down the sides of the bowl once. Add eggs one at a time, mixing until just incorporated before adding the next egg. Add vanilla then mix until just incorporated. Scrape down the sides of the bowl.
  • In a separate bowl, stir together gluten-free flour, baking powder, and salt. Add dry ingredients to wet ingredients in three batches, mixing on low speed until just incorporated before adding the next batch. Dough should be soft but not sticky - if sticky, place bowl in the refrigerator for 10 minutes.
  • To make drop cookies: Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Scoop dough into 2 Tablespoon-sized portions then roll between your hands to form a ball and place onto prepared baking sheet at least 2" apart. Press down gently with your fingers to flatten the balls slightly then bake for 8-10 minutes or until the centers of the cookies are set. NOTE: cookies will NOT be golden brown around the edges! Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • To make cut out cookies: Divide dough between two sheets of saran wrap then shape into flat discs, cover, and refrigerate until completely chilled.
  • When ready to bake, preheat oven to 375 degrees (this is a higher temperature than the drop cookies) then line a baking sheet with a silpat or parchment paper and set aside.
  • Unwrap one disc then place onto a sheet of parchment paper. Working quickly, cover with another sheet of parchment paper then roll 1/4" thick. Use cookie cutters to cut the dough into shapes (it helps to wiggle the cookie cutter once pressed to separate the cut out from the surrounding dough) then carefully transfer cut outs to prepared baking sheet. If cutouts are too soft to transfer, refrigerate or freeze parchment paper with cut outs for 5-10 minutes then try again. Freeze scraps for 5 minutes before re-rolling and cutting.
  • Bake cookies for 7-9 minutes or until cookies are barely golden brown around the edges. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Frost cookies with your favorite frosting and embellishments (I love Simple Mills Vanilla Frosting.) Store in an airtight container for 3-4 days or freeze unfrosted cookies for several months.

GLUTEN-FREE SUGAR COOKIES



Gluten-Free Sugar Cookies image

Best gluten-free sugar cookie going!

Provided by SueAnne McInnis

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 2h

Yield 40

Number Of Ingredients 11

2 ½ cups gluten-free flour
1 teaspoon baking powder
½ teaspoon salt
1 cup white sugar
¾ cup butter, softened
1 teaspoon vanilla extract
2 eggs
¼ cup cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
1 ½ cups confectioners' sugar

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.

Nutrition Facts : Calories 87.7 calories, Carbohydrate 9.8 g, Cholesterol 23.1 mg, Fat 5.4 g, Protein 0.5 g, SaturatedFat 3.3 g, Sodium 81.8 mg, Sugar 9.7 g

GLUTEN-FREE SUGAR COOKIES



Gluten-Free Sugar Cookies image

Betty makes it easy to make sure everyone can enjoy your baking prowess. Get ready for extra smiles when you bake a batch of these colorful cookies, arguably the easiest and best gluten-free sugar cookies we've ever made! We made things simple by starting with a package of Betty Crocker™ gluten-free cake mix. Add in a few simple ingredients and quickly transform the mix into delicious ready-to-bake cookie dough. Don't forget to have fun with your sugar decorating! Choose one or two festive colors if you have a holiday coming up or use a mix of colors for a happy variety of colorful gluten-free sugar cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 18

Number Of Ingredients 5

1 box Betty Crocker™ Gluten Free Yellow Cake Mix
1/2 cup butter, softened
1 teaspoon pure vanilla extract
1 egg
Colored sugar

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.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 11 g, TransFat 0 g

GLUTEN-FREE BASIC SUGAR COOKIES



Gluten-Free Basic Sugar Cookies image

My husband is gluten free, so I made my mother's famous sugar cookies recipe gluten free, and they are the best homemade gluten-free cookies we've ever made. Perfect recipe for Christmas cookies!

Provided by Angela Marie

Categories     Desserts     Cookies     Sugar Cookies

Time 1h44m

Yield 24

Number Of Ingredients 15

2 ½ cups gluten-free all-purpose baking flour
2 teaspoons baking powder
1 teaspoon xanthan gum
¾ teaspoon ground nutmeg
¼ teaspoon salt
1 cup white sugar
½ cup shortening (such as Crisco®)
2 eggs, well beaten
1 tablespoon milk
1 teaspoon gluten-free vanilla extract
2 tablespoons confectioners' sugar, or as needed
1 egg yolk
1 drop blue food coloring, or as needed
¼ teaspoon water, or as needed
2 tablespoons sugar sprinkles, or to taste

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.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 5.6 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 76.3 mg, Sugar 10.3 g

GLUTEN-FREE SUGAR COOKIES



Gluten-Free Sugar Cookies image

These sugar cookies are the chewiest you will find, and they're gluten free to boot! Rather than subbing all-purpose flour with a gluten-free blend, we used instant pudding mix (and rice and coconut flours) to give these cookies their gooey texture. You can even swap out vanilla for your own favorite pudding flavor, such as chocolate or caramel. The dough is equally ideal for making large rolled cookies or cutouts, as instructed below.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 12 rolled cookies or 33 (2-inch) round cutouts

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg
One 5.1-ounce package instant vanilla pudding mix (about 3/4 cup)
3/4 cup rice flour
1/4 cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
Colored sanding sugar, unsweetened cocoa powder, or confectioners' sugar, for coating, optional

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.

SUGAR-FREE, GLUTEN-FREE OATMEAL RAISIN COOKIES



Sugar-Free, Gluten-Free Oatmeal Raisin Cookies image

These cookies are free of sugar, dairy, and gluten (use certified gluten-free oats if you can't tolerate even a trace).

Provided by Bobbiann

Categories     Drop Cookies

Time 25m

Yield 34 cookies, 34 serving(s)

Number Of Ingredients 15

1 cup unsweetened applesauce
2 eggs, lightly beaten
1/4 cup water
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup oatmeal
1 cup brown rice flour (or other gluten-free flour, such as Bob's Red Mill)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/2 cup raisins
1/4 cup walnuts (finely chopped)

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.

Nutrition Facts : Calories 64.8, Fat 3.3, SaturatedFat 0.5, Cholesterol 10.9, Sodium 34.4, Carbohydrate 7.9, Fiber 0.7, Sugar 2.1, Protein 1.2

GLUTEN-FREE SUGAR COOKIES



Gluten-Free Sugar Cookies image

You don't have to be gluten-free to enjoy these Christmas sugar cookies. We've transformed the easy dough into stars gilded with royal icing and sprinkles, but you can shape and decorate any way you like.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 4h55m

Yield Makes about 18

Number Of Ingredients 7

1 1/2 sticks unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 2/3 cups plus 3 tablespoons gluten-free flour
Royal Icing, for decorating
Gold, silver, and white sprinkles or nonpareils, for decorating

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.

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From bakerita.com


GLUTEN-FREE SUGAR COOKIES (1 BOWL!) - MINIMALIST BAKER RECIPES
2019-12-07 Vegan Gluten-Free Sugar Cookies. Vegan Gluten-Free Peanut Butter Cup Cookies. 1-Bowl Ginger Cookies. 1-Bowl Vegan Snickerdoodle Cookies (GF) 1-Bowl Vegan Coconut Snowball Cookies. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
From minimalistbaker.com


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    #60-minutes-or-less     #time-to-make     #course     #preparation     #desserts     #cookies-and-brownies     #dietary     #gluten-free     #free-of-something     #sugar-cookies

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