I don’t know about anyone else, but since going gluten-free 10 years ago, I haven’t been able to get gluten-free sugar cookies to come out right. They would always flatten out or turn out too crispy or hard. I’ve had one gluten-free sugar cookie that I have actually liked, but I didn’t make it and I regretted not getting the recipe from the lady. Frosted sugar cookies hold a special place in my heart because I remember decorating them with my grandma when I was a kid. Recently I decided to conquer this cookie quest and get the recipe down right, and it worked! I was so excited when they came out exactly like a normal sugar cookie. I have had many positive responses from this recipe and I want to share it with you too!
- 1 Cup (2 sticks) Organic Butter or Shortening, softened
- 1 1/4 Cup Organic Cane Sugar
- 1 Tsp Vanilla or Almond Flavoring (I personally prefer vanilla, but my family likes almond)
- 1 Organic Free-Range Egg
- 2 1/4 Cup Namaste Foods, Perfect Blend Flour (All-Purpose)
- 1/2 Tsp Aluminum-Free Baking Powder
- 1/2 Tsp Pink Himalayan Salt
- Pre-Heat oven 350°F (Line cookie sheets with parchment paper for easy clean-up).
- In a medium-sized mixing bowl, cream butter and sugar.
- Add vanilla/almond flavoring and egg, cream until smooth.
- Add in the flour, baking powder and salt and stir until all loose flour is mixed into batter.
- Batter should be firm enough to roll with a rolling pin and not have it stick to it, but not so much flour that the batter falls apart.(crumbles)
- Once you have the batter to the right consistency, on a clean counter or parchment paper on a counter, roll out the dough until about 1/4 inch thick.
- Using your favorite cookie cutter, cut out your pieces and transfer to your cookie sheet.
- Taking the pieces of dough left behind, roll it again and repeat process until all the dough is used.
- Space cookies about 1-2 inches apart on cookie sheet and place in the oven.
- Bake for 8-10 minutes or until the corners of the cookies have a slight light brown
- Take out of the oven and place on cooling racks, allow to completely cool.
- 2 Cups Organic Powdered Cane Sugar
- 2-3 Tbsp Organic Milk
- 1 Tbsp Organic Butter
- 1/2 Tsp Vanilla/Almond Flavoring
- Natural Food Coloring of your choice
- Mix all ingredients (except food coloring) together in a bowl until smooth.
- Add food coloring in last and stir until one even color.
- Use a knife, spoon or piping bag (you can use a small zip-lock bag and cut the corner off!) to add frosting to your cooled sugar cookies