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Gluten-Free Sugar Cookies
Credit:
Bryan Gardner
Recipe Summary
prep: 50 mins
total: 4 hrs 55 mins
Yield: Makes about 18
Ingredients
Ingredient Checklist
1 1/2 sticks unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 2/3 cups plus 3 tablespoons gluten-free flour
Royal Icing, for decorating
Gold, silver, and white sprinkles or nonpareils, for decorating
Cook's Notes
You can use any gluten-free flour for this recipe. Our test kitchen’s picks: Cup4Cup or Bob’s Red Mill.
Gallery
Gluten-Free Sugar Cookies
Credit:
Bryan Gardner
Recipe Summary
prep: 50 mins
total: 4 hrs 55 mins
Yield: Makes about 18
Gallery
Gluten-Free Sugar Cookies
Credit:
Bryan Gardner
Gluten-Free Sugar Cookies
Credit:
Bryan Gardner
Gluten-Free Sugar Cookies
Recipe Summary
prep: 50 mins
total: 4 hrs 55 mins
Yield: Makes about 18
Recipe Summary
prep: 50 mins
total: 4 hrs 55 mins
Yield: Makes about 18
prep: 50 mins
total: 4 hrs 55 mins
prep:
50 mins
total:
4 hrs 55 mins
Yield: Makes about 18
Makes about 18
Ingredients
Ingredients
- 1 1/2 sticks unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 2/3 cups plus 3 tablespoons gluten-free flour
- Royal Icing, for decorating
- Gold, silver, and white sprinkles or nonpareils, for decorating
Directions
In the bowl of a mixer fitted with the paddle attachment, beat butter on medium-low speed until creamy, about 2 minutes. With mixer running, slowly sprinkle in sugar and salt; continue beating until fluffy, 2 minutes. Beat in vanilla. Reduce speed to low and add flour in two additions, beating just until incorporated. Finish mixing with a rubber spatula to avoid overworking dough. Turn dough out onto a piece of plastic wrap. Shape into a 5-inch square, wrap in plastic, and refrigerate until firm but still pliable, at least 2 hours and up to overnight.
Preheat oven to 325 degrees. Place dough between two sheets of lightly floured parchment and roll out 1/4 inch thick. Freeze 15 minutes. Using star cookie cutters (anywhere from 1- to 4-inch), cut out stars. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Freeze 30 minutes. Bake, rotating pans halfway through, until pale golden brown around the edges, 15 to 20 minutes. Transfer sheets to wire racks and let cool completely.
Transfer royal icing to a pastry bag fitted with a coupler and a very narrow tip. Pipe icing onto cookies, either outlining or filling in with icing using a toothpick or small food-safe paintbrush. Decorate with sprinkles. Let stand until icing sets, at least 1 hour.
Cook's Notes
You can use any gluten-free flour for this recipe. Our test kitchen’s picks: Cup4Cup or Bob’s Red Mill.
Cook’s Notes
You can use any gluten-free flour for this recipe. Our test kitchen’s picks: Cup4Cup or Bob’s Red Mill.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Gluten-Free Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gluten-Free Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
