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My review
Gluten-Free Sugar Cookies
6
SueAnne McInnis
"Best gluten-free sugar cookie going!"
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Ingredients
2 h servings 88Original recipe yields 40 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
- Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.
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Footnotes
- Cook's Note:
- I use Cup4Cup® flour. You can't tell the difference between regular and gluten-free sugar cookies with it!
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 5463 Ratings
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Most helpful positive review
12/12/2014
Excellent cookie. These puff up a lot but still hold their shape. They don't break apart nor do they bend once cooled so they were ideal for holiday decorating. I left them covered with cheesecl...
Most helpful critical review
12/22/2018
Wondering why you people change the ingredients and then give the recipe a not so good rating? That is not a fair assessment at all.
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12/12/2014
Excellent cookie. These puff up a lot but still hold their shape. They don't break apart nor do they bend once cooled so they were ideal for holiday decorating. I left them covered with cheesecl...
12/22/2018
Wondering why you people change the ingredients and then give the recipe a not so good rating? That is not a fair assessment at all.
5/2/2015
we followed the recipe..made the icing too! Leaving the dough in the fridge covered over night did not harm the consistancy. Flour was needed everytime I rolled out the dough...we used cookie ...
12/24/2014
This recipe it was pretty easy, ingredient – wise; however I did use half gluten-free flour and half almond flour when making the dough, due to my supply. After the dough chilled for an hour, i...
12/19/2016
Maybe this would be a better recipe if the type of gluten free flour was specified?? Just made them, these cookies and my 1st attempt at gluten free cooking, and I did not like them. To me, and...
10/15/2015
These came out pretty good! I actually left the dough in the fridge over night and it was fine. There are three things I did differently: 1. My cookies needed 5 more minutes in the oven and 2. ...
12/20/2016
I made these as drop cookies 'cause I didn't want to wait for the dough to refridgerate. I used King Arthur glutenfree multi purpose flour. They spread nicely but not too much; I got 15 on a reg...
2/6/2018
I used glutino brand gf all purpose flour. I made the dough ahead of time by about 4 days. Kept in the fridge np!! My friend is gf and asked 3 times after she took a bite if they were really gf...