Gluten Free Sugar Cookies

Updated: Feb 17, 2020



GF Soft Sugar Cookie Recipe:

YIELD: 3 dozen large shaped cookies or 4-5 dozen small

3 1/4 cups All-purpose GF flour (My tested favorites are Bob's Red Mill All-purpose Gluten-free Baking Flour and Better Batter all-purpose baking flour) 1/2 tsp salt 1 tsp baking soda

1/2 c. (one cube) butter 1 cup sugar 1 large egg 1/2 c. sour cream 1 tsp vanilla


1. Whisk together flour, salt, and baking soda in a medium bowl, 2. Cream sugar and butter, sour cream and vanilla in another mixing bowl. 3. Add the flour mixture, about 1/2 cup at a time until all mixed. Dough will appear dry. 4. With your hands, work the dough into a ball and compact the dough. IF it seems too dry- it won't stick together, beat in 1-2 tbsp cold milk until it does. Wrap with plastic wrap and refrigerate for 30 minutes. 5. Preheat your oven to 375 F. Grease your cookie sheets. 6. Unwrap the cold, stiff dough and work in your hands until you can form a ball. Place on floured counter and roll out to 1/4 in thick. Feel free to keep a small amount of flour handy to re-flour the surface if needed. 7. Cut out as desired and place on cookie sheets. They don't spread much, but leave at least 1 inch between cookies. Bake for 10-11 mins. Don't allow them to brown much!


Cool before frosting.



Classic Vanilla Buttercream

Yield: about 3 cups frosting. Enough for 3-4 dozen cookies or 1, 8 inch 2 layer cake.


1 lb powdered sugar

1/4 c butter

1/4 c shortening

1 tsp vanilla

ice cold milk to consistency (about 2-3 Tbsp)

Food coloring (gels are the best)


Combine butter and shortening and vanilla. Slowly add powdered sugar until it's too thick. You'll know. ;) add cold milk just a tsp at a time until it's the right consistency. If you accidentally make it too thin, add a little more powdered sugar until its just right. When you run your finger through it and the sides, or walls, slowly bend down, its perfect for frosting cookies! If the walls are completely stiff- your cookies will break when you try to frost them. If the walls of the frosting immediately cave in, it's too thin. If you are doing several colors, separate the frosting into small bowls (I don't suggest doing more than 3-4) and then mix in your colors with cereal spoons.

xo Robyn

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