Best gluten-free sugar cookie going!

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
1 hr 30 mins
total:
2 hrs
Servings:
40
Yield:
40 servings
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Cookies:
Icing:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

I use Cup4Cup(R) flour. You can't tell the difference between regular and gluten-free sugar cookies with it!

Nutrition Facts

88 calories; protein 0.5g; carbohydrates 9.8g; fat 5.4g; cholesterol 23.1mg; sodium 81.8mg. Full Nutrition
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Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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 cheesecloth on the counter overnight and decorated the next day and packaged once the icing dried. They make great gift cookies. I didn't use the icing in the recipe but the cookis are great. Thank you tinybananadog for sharing this recipe. Read More
(19)

Most helpful critical review

Rating: 3 stars
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. Read More
(18)
73 Ratings
  • 5 star values: 53
  • 4 star values: 4
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
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 cheesecloth on the counter overnight and decorated the next day and packaged once the icing dried. They make great gift cookies. I didn't use the icing in the recipe but the cookis are great. Thank you tinybananadog for sharing this recipe. Read More
(19)
Rating: 3 stars
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. Read More
(18)
Rating: 5 stars
05/02/2015
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 cutters. Iced with the cream cheese frosting and added sprinkles. The dough is easy to make, tasty and fun for the kids! Yum! Read More
(12)
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Rating: 3 stars
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 it was still very sticky and unmanageable. I would recommend leaving it in the fridge overnight. In addition I did not have any more gluten-free flour to use to roll the dough out (only the almond flour). Well that did not work at all because the dough was too soft. It was a giant mess so I ended up just making drop cookies. My recommendation is for drop cookies that is that the balls are spread very far apart. I think you should only have about six cookies per cookie sheet. I also put them in for longer than 10 minutes more like 12 minutes. They came out nicely at least the ones that didn't run together we're nice looking. The taste was very good. The recipe is overall a good recipe but people who make this recipe should know there may be problems if the dough is not chilled overnight. Read More
(9)
Rating: 5 stars
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. I did not roll out the dough, I just made small balls and then flatten them with my hands. 3. I did not make the icing, instead I melted chocolate chips and used a spoon to put it on top of each cookie after they had completely cooled down. I will definitely make these again! Read More
(9)
Rating: 5 stars
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 regular cookie sheet. The dough didn't taste very good, so I was hesitant about the cookies. I shouldn't have worried, they were amazing! Light and fluffy, but solid enough to decorate. I didn't make the icing, they were good enough on their own. Read More
(8)
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Rating: 5 stars
02/06/2018
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. She and her 2 kids come over and make cookies with me every major holliday . Ive been meaning to try gf for her for a vwry long time. But the fear of them being bad stoped me. I'm glad I tried them for Valentine's day!!! Even my in-laws couldn't tell they were gf. They do have a texture diff. But nothing horrible. All in all I will be doing these again!!! And sending the recipe to my friend! Read More
(6)
Rating: 2 stars
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 my friends they resemble a grainy texture like corn bread and these cookies were not appealing. Since I have no knowledge of gluten free flour I selected an all-purpose gluten free flour and I might have not picked the right kind for baking?? Please help I'd like to know how I can make these better going forward. Read More
(5)
Rating: 5 stars
06/20/2016
We made this with gluten free baking mix as that is what we had on hand. The dough was still quite soft after an hour but the kids couldn't wait any longer. We rolled it out and just scored it to break apart when baked. The edges that were thin got crispy and melt-in-your-mouth yummy. We are going to do it this way from now on. No frosting just good! Read More
(4)
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