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 these cookies 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 because they create a soft, chewy cookie that your teeth will love sinking into!
To Make Gluten-Free Sugar Cookies With Dairy and Egg-Free Options, You Will Need These Ingredients:
- Butter ~ Spectrum Organic Shortening, Earth Balance Buttery Sticks, or Plant-Based Country Crock for dairy-free cookies
- Sugar
- Lg eggs or an egg replacer ~ aquafaba (powder or liquid) is my first choice for an egg replacement. I have also used a product similar to Bob’s Red Mill Egg Replacer.
- Vanilla
- Brown or white rice flour (spoon flour in measuring cup and level off)
- Garbanzo bean flour (spoon flour in measuring cup and level off)
- Salt
- Baking powder ~ corn-free if needed
- Xanthan gum or guar gum ~ guar gum for Low FODMAP
Two nice gluten-free frostings are Pillsbury Creamy Supreme Vanilla and Mrs. Jone’s Vaniila and Buttercream Vanilla, which is also vegan.
These cookies freeze well, even after they are frosted.
Weight Watcher followers can give these unfrosted cookies 3 points each if you add 1 tbsp. frosting, then add 2 more points.
Enjoy!
Gluten-Free Sugar Cookies
Ingredients
- 1 cup butter ~ Spectrum Organic Shortening Earth Balance Buttery Sticks, or Plant-Based Country Crock for dairy-free cookies
- 1 1/2 cups sugar
- 2 eggs or an egg replacer
- 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
Instructions
- 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 them into balls and flatten them. I find this dough is much easier to just roll into balls and flatten, though I have made heart shapes for Valentine’s Day, 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.
- 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, or 8 minutes for a smaller cookie. My cookies are about half an ice cream scoop size, and they make about 32. Let them sit for a few minutes before removing them from the pan to a wire rack.
- Two nice gluten-free frostings are Pillsbury Creamy Supreme Vanilla and Mrs. Jones Vanilla and Buttercream Vanilla which is also vegan.
- These cookies freeze well, even after they are frosted.
Nutrition
