The Best Gluten Free Sugar Cookies

There’s something about a flooded sugar cookie that makes me excited. I’m immediately turned into a giddy 4 year old child who feels like they’ve just won the lottery. Is it the vibrant colours, the fact that it’s covered in icing or the amazing designs? What ever it is – – sugar cookies make me happy!

 

 

 

Tell me their gluten and dairy free and I might faint. It’s not easy to find a delicious cookie that checks both those boxes. I’ve come up with a recipe that will blow your socks off and have you doing the happy dance. Yup, gluten and dairy free sugar cookies that taste like the real thing – if not better. I know, big statement, but I truly do feel its true.

 

 

My sugar cookie recipe is one of the most requested and complimented, and now you all have the recipe. You’re welcome!

 

 

 


 

The Best Gluten Free Sugar Cookies
Recipe Type: Cookies
Cuisine: Dessert
Author: Deanna Harris
The best gluten-free sugar cookies
Ingredients
  • 1/4 cup coconut oil
  • 1/4 cup softened butter (or vegan butter)
  • 5 Tbsp almond or cashew milk
  • 2 tsp vanilla extract
  • 1 1/4 cups powdered sugar
  • 2 cups gluten free all-purpose flour
  • 2 Tbsp tapioca starch
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • Icing
  • 2 cups powdered sugar
  • 4 tsp water
  • 1 tsp lemon juice
  • 4 tsp honey
  • food colouring (optional)
Instructions
  1. In the bowl of a stand mixer combine coconut oil and butter. Cream together until light and fluffy, about 2 minutes. Add milk and vanilla and cream another couple minutes.
  2. Add half the powdered sugar and beat to combine. Add the remaining sugar and beat to combine.
  3. In a medium mixing bowl whisk together flour, tapioca starch, salt and baking powder. Add dry ingredients to the mixer in small batches.
  4. Once all flour is added turn the mixer to medium high and beat for a couple minutes to bring everything together.
  5. Remove dough from mixer and form into a disk using your hands. Dough should hold together but not be sticky.
  6. Wrap in a piece of parchment paper and refrigerate for 20 minutes.
  7. Preheat oven to 375 degrees and remove dough from the fridge and roll out on the piece of parchment paper. Lightly dust the rolling pin with flour to prevent from sticking.
  8. Roll the dough to about ¼ – ½ inch thick and cut with your favourite cookie cutter.
  9. Carefully place cookies on a parchment lined baking sheet and bake about 8-10 minutes, just until set and lightly golden on the bottom.
  10. Let cool completely before icing.
Icing
  1. Combine all ingredients in a bowl and stir until well combined. Add food colouring if desired.
  2. Transfer some of the icing to a piping bag and pipe an outline around the edges of each cookie.
  3. Add about 1/2 tsp water to the remaining icing to thin out for flooding. You want it to be thinner than the boarder icing but not runny.
  4. Fill in the middle of the cookie with the thinned out icing and let the cookies dry.

 


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