These soft gluten-free sugar cookies are super easy, a sure fire crowd pleaser, and a must have addition to your gluten-free recipes repertoire.
Don’t you just love the Christmas season? It’s a great excuse to make cookies!
Although, I’ll be honest, sometimes making gluten-free cookies is kind of scary.
What scares you off from making gluten-free cookies? Crumbling. That’s what I’m always afraid of. Some cookies like gluten-free chocolate chip cookies are no-brainers, but sugar cookies are different – I mean, you actually have to roll them out and hope they don’t crumble when you move them to the cookie sheet.
So believe it or not, in the first six years I baked gluten-free, I never sugar cookies.
But eventually I got tired of being taunted by those beautiful soft frosted sugar cookies at the local grocery store bakery, and decided to bite the bullet and make my own.
It’s really easy once you just buckle down and do it. And no, they don’t crumble apart. They’re soft and fluff, just like a good sugar cookie should be.
Soft Gluten-Free Sugar Cookies
- preheat oven to 350º
- in a large bowl, mix flour, xanthan gum, baking powder, and sugar.
- Combine well.
- Add butter, egg, 1 tablespoon of milk, and vanilla.
- Mix dough until if comes together, adding the second tablespoon of milk if necessary.
- Dough will be stiff.
- Squeeze dough together into a ball.
- Roll out between sheets of parchment paper to somewhere between ¼” and ⅓” thick.
- Cut into rounds, or with shaped cookie cutters.
- Place on ungreased baking sheets, and place the oven for 7-10 minutes until the edges just begin to brown.
- Remove cookies from oven, and allow to cool until set.
- Transfer to a wire rack, and let cool completely.
- Ice as desired.
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