About the Recipe
Gluten-Free Classic Sugar Cookies, a timeless treat, are cherished for their buttery, sweet flavor and soft texture. They evoke nostalgia, reminding us of simpler times spent in the kitchen with loved ones. Their perfect balance of sweetness and vanilla makes them irresistible to all ages.
Versatile, these cookies can be adorned with colorful sprinkles, icing, or powdered sugar, allowing for endless creative possibilities. Suitable for casual get-togethers to formal celebrations, they are a welcome addition to any table or gathering.
Whether for Christmas, where they can be transformed into festive shapes, or birthdays, where they can be decorated with vibrant icing and personalized messages, gluten-free sugar cookies are always a hit. They are perfect for holiday cookie exchanges, spreading joy and cheer among friends and family.
Beyond festive occasions, these cookies are ideal for everyday indulgence. Enjoy a warm, freshly baked gluten-free sugar cookie with a glass of milk or tea during a cozy afternoon snack. Their soft and tender texture makes them perfect for dunking, and the simple pleasure of biting into a homemade cookie can brighten even the gloomiest of days.
Baking gluten-free classic sugar cookies can be a fun activity, especially with children or friends. The dough is easy to make with basic ingredients like gluten-free flour, butter, sugar, eggs, and vanilla extract. The right gluten-free flour blend can mimic traditional sugar cookies’ texture.
Customize these cookies to suit your taste. Add cinnamon or nutmeg for a spicy kick, or citrus zest for a refreshing twist. For a healthier option, use natural sweeteners or add oats.
Gluten-Free Classic Sugar Cookies are delicious, versatile, and cherished treats that enhance any occasion. Their buttery flavor, soft texture, and customization make them a favorite. Whether for a special celebration or a comforting snack, these cookies bring joy and satisfaction.
Ingredients
¼ cup oat flour
¾ cup glutinous rice flour
¼ cup tapioca flour, plus more for dusting
¼ cup cornstarch
1 cup sugar or ½ cup powdered sugar for chai cookies
2 teaspoons xanthan gum
¼ teaspoon kosher salt
7 tablespoons unsalted butter at room temperature
2 large eggs
1 ½ teaspoons pure almond extract
½ teaspoon pure vanilla extract
Variation
Add 1 bag of chai tea
½ cup sprinkles
Glaze
1 ½ cups powdered sugar
¼ teaspoon nutmeg
¼ teaspoon cinnamon
2 tablespoons milk or eggnog
Preparation
In a stand mixer with the paddle attachment, combine all the dry ingredients and blend them on medium to high speed until the dough separates from the sides of the bowl and forms a cohesive ball.
Transfer the dough onto a work surface generously dusted with tapioca flour. If the dough is sticky, sprinkle the surface with more tapioca flour and knead until smooth.
Shape the dough into two distinct balls. Wrap each ball in plastic wrap and refrigerate for at least three hours, preferably overnight.
Place an oven rack in the center of the oven and preheat to 325 degrees Fahrenheit.
Line two baking sheets with parchment paper or silicone baking mats.
Let one dough ball sit at room temperature for about 10 minutes to soften slightly.
Lightly dust a work surface with glutinous rice flour and roll out the dough, rotating and turning it occasionally to prevent sticking. Roll it out to about ¼ inch thick; thinner dough may result in weak cookies.
Use cookie cutters to cut out the desired shapes and transfer them to the prepared baking sheets.
Bake one baking sheet at a time for 7 minutes, or until the edges are lightly colored.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
To decorate the cookies, spread a thin layer of Royal Icing on each one. Let the icing set for about 15 minutes. Use a pastry bag with a No. 5 tip to create designs.
Once the icing is set, store the cookies in an airtight container for up to a week.
Notes