These gluten free and dairy free sugar cookies are soft and chewy just like they should be. They are made with easy to find ingredients and it’s very simple to make. They are the perfect texture for cutting out with cookie cutters. You will find yourself turning to this recipe for all holiday’s and special occasions. The kids will love using the cookie cutters and decorating their own cookies.
I created this recipe during the holiday’s last year. Sugar cookies were one of my favorite cookies prior to going gluten free. I would make butterflies, hearts and many other festive designs for every occasion.
This post contains affiliate links. A small percentage is made for any purchases made through these links. This income helps to pay the cost to run this website. Thank you for your support.
After going gluten free I tried a sugar cookie recipe and it was a major fail. They crumbled and I couldn’t decorate them. I don’t like my cookies crunchy- I want them soft and chewy. So, last Christmas I set out to create the perfect cookie.
It took a few tries to get the texture just right. The first batch had too much flour. They rolled out well, but totally crumbled after baking. I also over baked the first two batches. That is one of the secrets- you CANNOT over bake them. They will break apart if over baked. After 10 minutes take them out. I also have a gas stove, so keep an eye on them if your oven is temperamental.
My kids absolutely love making sugar cookies. They like picking out the shape, pressing it into the dough and then helping decorate once they are cooled.
I was trying to think of a 4th of July themed dessert for the blog and a few things struck out that I might do for next year, but I thought that patriotic sugar cookies would be a lot of fun.
When the kids saw these they couldn’t wait to get into them. I always have to take pictures of the food before they get to eat it, so they were hovering over me waiting for their opportunity and staking their claim on which cookie they would get to have.
We had a lot of cookies this time and the Hubby and I are trying to limit our intake of sweets, so I took a tray to all of the neighbor kids playing in the sprinklers out front and handed them out. Not one of them cared or knew that they were gluten free, they all loved them and wanted more. These will be sure to please everyone at your gathering. It would also be fun to have a cookie decorating station for the kids if your gathering will have a lot of little ones.
⅔ Cups Dairy Free Butter
1 ½ Cups of Sugar
Dash of Salt
Preheat oven to 350 degrees. In a stand mixer cream the eggs, sugar, dairy free butter and vanilla on medium speed for 5 minutes. Turn the mixer off and the GF AP flour and tapioca starch. Turn stand mixer on low speed, add the baking soda, xanthan gum and salt. Mix on low for one minute. Remove the dough from the stand mixer, wrap with plastic wrap and refrigerate for a half hour.
Once refrigerated, remove dough and cut into 4 sections. Take one section and put the rest back in the fridge. Lightly grease your baking sheet. With parchment paper on the bottom and another piece over the top of the dough, roll the dough to be ¼ inch thick. Use cookie cutters to create your shapes and bake for 10 minutes. Remove after 10 minutes and allow cookies to sit on a cookie sheet for 3 minutes. Remove and place on parchment paper to cool. Frost once completely cooled.
2 Cups Powdered Sugar, sifted
1 tsp. Vanilla
2 TBSP. plus 2 tsp. Dairy Free Milk
Sift the powder sugar into a bowl. Add the vanilla and dairy free milk. Stir until you have a medium thick consistency. Separate the icing into individual bowls if you are coloring it and add the food coloring. Transfer to piping bag to decorate.