Gluten-Free Sugar Cookies

by theresa on July 29, 2011

This is a gluten-free version of my grandmother’s recipe. She used to roll the cookies super thin and then use really dark colors for the icing. Gluten free cookies do a little bit better if they’re thicker and these are delicious, with or without icing.

Not Gluten Free? No problem! To make this with regular cookies, use 2-1/2 cups of regular wheat flour, only 1 teaspoon of baking powder, and 2 eggs. Eliminate the gluten free flours, and xanthan gum. The rest is the same.

Note: If you’re avoiding oats, or cannot find gluten-free oats, just swap out the oat four with another gluten-free flour of your choice.

Special Note: It’s easiest to roll out the dough between two sheets of plastic wrap sprinkled with sugar. If you try to roll them out without the plastic wrap, you’ll just get frustrated with the dough sticking to the rolling pin, the surface and anything else it touches.

Ingredients

Cookies
gluten-free flours:
1/2 cup sweet rice flour
1/2 cup cornstarch
1/2 cup gluten-free all purpose baking flour
1/2 cup tapioca flour
1/2 cup gluten-free oat flour

2 teaspoons baking powder
1-1/2 teaspoons xanthan gum
1 teaspoon salt

1-1/2 sticks of butter, softened
1/2 cup granulated sugar
1/2 cup powdered sugar
3 eggs, lightly beaten
1 teaspoon almond extract
1/2 teaspoon orange extract

Icing
2 cups powdered sugar
2 tablespoons milk
2 teaspoons light corn syrup
1 teaspoon almond extract
Food coloring

Instructions

Step 1 –Whisk together gluten free flours, cornstarch, baking powder, xanthan gum and salt. Set aside.

Step 2 – Beat together butter and sugars until light and fluffy. Add eggs, one at a time and beat until fully incorporated and fluffy. Add flour mixture, almond and orange extracts and blend until completely combined and smooth. Cover and refrigerate until firm, about one hour.

Step 3 –Preheat oven to 375 degrees Fahrenheit. Roll out dough between two pieces of floured plastic wrap, about 1/4-inch thick. Using floured cookie cutters cut out cookies and transfer to a lightly greased cookie sheet, or cookie sheet lined with parchment paper or Silpat mat if you have one.

Step 4 – Bake at 375 degrees for 8-10 minutes or until lightly browned. Transfer to a wire rack to cool completely before decorating.

Step 5 – Mix together powdered sugar, milk, corn syrup and almond extract until smooth. Separate icing into smaller bowls and color as desired, mixing well to incorporate colors completely. Ice cookies and let icing dry and harden before storing.

Makes: Approximately 5 dozen cookies

{ 1 comment… read it below or add one }

Theresa (G is for gluten) July 30, 2011 at 1:32 am

Oh wow, those look amazing! I’ll have to make them! Perfect timing too, I just bought some new cookie cutters! :D

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