Gluten-Free Sugar Cookies
Soft gluten-free sugar cookies for any occasion with dairy and egg-free options.
Servings: 32 Cookies
Calories: 132kcal
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
Serving: 1Cookie | Calories: 132kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 0.2mg | Sodium: 47mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2IU | Calcium: 8mg | Iron: 0.2mg