Description
This gluten free sugar cookie recipe creates the perfect soft and cake like frosted sugar cookies reminiscent of those iconic store bought frosted cake cookies.
Ingredients
Units
Scale
Cookies
- 2 cups gluten free flour (I used bob’s red mill)
- 1 cup raw cane sugar
- 1/4 cup confectioners sugar
- 8 tablespoons unsalted butter (room temp)
- 1 tsp arrowroot powder
- 2 eggs
- 1.5 tsp vanilla
- 1 tsp baking powder
- 1/4 tsp salt
- Candy canes (for topping)
Frosting
- 1 cup unsalted butter
- 3.5 cups confectioners sugar
- 1 tsp vanilla
- 1–2 tablespoons almond milk
- Pinch salt
Instructions
Cookies
- In a large mixing bowl cream the butter, sugar, and confectioners sugar.
- Next, add the eggs and vanilla and beat until well combined.
- In a medium size bowl combine the flour, baking powder, arrowroot powder, and salt.
- Whisk until no clump remain and then slowly add the dry ingredients into the wet ingredients.
- Mix on low until well combined. Once mixed remove dough from bowl and place on a piece of parchment paper. Roll into a ball and place in the refrigerator overnight (or for a minimum of 4 hours).
- Once dough has chilled, preheat the oven to 350 degrees F and begin to roll your dough out to cut into shapes. I recommend rolling your dough using a rolling pin and place your dough between two pieces of parchment paper to keep it from sticking.
- Once your dough is rolled to about 1/4 inch thickness begin to cut it into any shape you like.
- Move your cookies to a baking sheet lined with parchment paper and place in the oven for 8-10 minutes, or until slightly golden brown.
- Allow to cool entirely before frosting and sprinkling with crushed peppermint.
Notes
Do not over cook! Sugar cookies can quickly go from soft and cake like to brittle, so when in doubt under bake your gluten free sugar cookies. They will continue to bake on the hot cookie sheet after removing from the oven.
Keywords: gluten free sugar cookie recipe, gluten free sugar cookies
