Gluten Free Sugar Cookies
An easy recipe for gluten-free sugar cookies that is perfect for cutting into shapes and decorating.
Servings: 24 cookies
Calories: 70kcal
Ingredients
- 125 g butter
- 150 g caster sugar ¾ cup
- 1 teaspoon vinegar white vinegar or apple cider vinegar
- ¼ teaspoon salt
- 2 teaspoon vanilla
- 340 g free-from-gluten flour 2 cups
- ¼ teaspoon baking powder
Instructions
- Soften your butter, you don't want to melt it, but it can also not be rock hard, soften it like you would butter so that it is spreadable. (I pop mine in the microwave for a little while on low power).
- Sift the free-from-gluten flour and baking powder into a small/medium bowl. If you don't have a sifter or sieve, you can pop the flour and baking powder in a bowl and whisk or fork it to remove lumps and ensure the baking powder is evenly distributed.
- In a medium bowl (one large enough to eventually hold all the ingredients). Beat the butter, and caster sugar until well combined, thick and creamy.
- Add the egg, vanilla, salt and vinegar, beat until well combined.
- Gradually add the flour to the wet ingredients, beating on low speed until all the ingredients are combined. Be sure to scrape the sides and bottom of the bowl to get all the ingredients into the dough.
- Cover the dough and refrigerate for 30 mins
- Preheat your oven to 160 degrees celsius
- Roll out the dough to the thickness you want. The thickness will affect baking time, mine are typically 4-5mm thick. (I roll mine out on a piece of baking paper. Use cookie cutters to make any shape you want. Lay the cookies out on a baking paper-lined cookie tray and chill again.
- Bake your cookies for 10-12 minutes, until they are just firm and lightly golden on the edges and the bottom. (they won't colour very much)
- Allow to cool fully before icing.
Notes
- Take your time to cream the butter and the sugar, the fluffier and white you get the butter and sugar the better
- The vinegar in the recipe doesn't add flavour to the cookies, but the acid helps stop the cookies from spreading while baking.
- Allow to cool fully before icing.
- You can totally make a double batch and either refrigerate (for up to 1 week) or freeze (up to 6 months) the extra dough. Let it come to room temperature by leaving it out on the bench and it will be ready to roll and cut into shapes.
- Store your gluten-free sugar cookies in an air-tight container in your pantry for up to 7 days, or freeze the cookies for up to 6 months
- Vinegar: white vinegar or apple cider vinegar, you can also use lemon juice
- Butter: This can be substituted for vegan butter, full-fat margarine or softened coconut oil (not melted).
- Free-from-gluten-flour: The flour I used is a mix of Maize, Tapioca, and Rice flours and also contains xantham gum. If your gluten-free flour does not contain xantham gum I would recommend adding ¼ teaspoon per cup of GF flour, so this recipe would call for ½ a teaspoon of xantham gum.
Nutrition
Serving: 1cookie | Calories: 70kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 8mg | Fiber: 1g | Sugar: 7g | Vitamin A: 9IU | Calcium: 17mg | Iron: 0.5mg