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Gluten-Free Sugar Cookies

I just love these gluten-free sugar cookies; I could eat them every day. They are delicious and easy to change up for different holidays and occasions. I’ve shared this recipe with many people who have various allergy issues and they have loved it as much as I do.

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Actually, even friends without food allergies or sensitivities have asked for this sugar cookie recipe…yup, they are that good!

Feel free to use different gluten-free flour combinations. I like the brown rice and garbanzo bean flours together because they create a soft chewy cookie that your teeth will love sinking into!


Gluten-Free Sugar Cookies            Makes about 32 cookies

1 cup butter (Spectrum Organic Shortening or Earth Balance Buttery Sticks for dairy-free) Butter or Earth Balance should be softened
1 1/2 cups sugar
2 eggs or egg replacer (I used Ener G Egg Replacer) or Duck eggs when available
1 tsp vanilla
1 1/4 cups brown or white rice flour (spoon flour in measuring cup and level off)
1 cup garbanzo bean flour (spoon flour in measuring cup and level off)
1/2 tsp salt
1 tsp baking powder
3 tsp xanthan gum or guar gum

Cream butter and sugar. Add eggs or egg replacer and vanilla. Add dry ingredients and mix well.
Chill for 1 hour or longer.

Make shapes or roll into balls and flatten. I find this dough is much easier to just roll into balls and flatten, though I have made heart shapes for Valentines and they worked fine. For shape cut-outs, a mix of the flours will need to be sprinkled over your work area to prevent sticking.

Shake colorful sprinkles over cookies before baking, or frost with a gluten-free frosting after they cool and add sprinkles.

A nice gluten-free frosting is Pillsbury Creamy Supreme Vanilla. Also, I recently learned that Duncan Hines has many gluten-free frostings in the Creamy Homestyle variety, including Classic Vanilla.

I never spray my cookie sheets with a non-stick spray before baking, I find there is enough butter in the recipe to prevent sticking. I prefer to use parchment paper.

Bake at 375 for 10-14 minutes, 8 minutes for a smaller cookie. My cookies are about 1/2 an ice cream scoop size, and it makes about 32.
Let them sit a couple of minutes before removing from pan to a wire rack.

These freeze well too, even after frosted.

Weight watcher followers can give these cookies 3 points each if you add 1 tbsp. frosting then add 2 more points.


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