Gluten Free Sugar Cookies

4.85 from 39 votes

A healthier gluten-free sugar cookie that's dairy free, too! Perfect for a holiday cookie treat or whenever you get the craving for something sweet!

Prep Time15

Cook Time6

Course: Cookie

Cuisine: American

Diet: Gluten Free

Servings: cookies

Calories: 97kcal

Author: Nancylynn

Equipment

Ingredients

5 Tablespoons butter softened- I used Earth’s balance dairy free
1/2 cup+ 2 Tablespoons organic sugar you can sub any cane sugar
1 egg room temperature
1/2 teaspoon vanilla extract you can sub almond extract if you prefer that flavor
1 ½ cup gluten free 1:1 baking flour TIP: spoon the flour into the measuring cup instead of scooping it out to make sure you are measuring correctly
1/4 teaspoon salt omit if your dairy free butter is salty
1/4 teaspoon baking soda

Instructions

Preheat the oven to 350 degrees F.
With an electric mixer or in the bowl of a stand mixer, beat together the butter and unrefined sugar on medium-low speed for about 2 minutes.
Add the egg and vanilla extract and beat until well combined. Add dry ingredients and beat until combined and a dough ball forms.
Cut two pieces of parchment paper, and using a rolling pin, roll out sugar cookie dough between them. Roll dough about ¼-⅛ inch thick. You don’t want them too thin or they will be too crispy.
Remove the top portion of parchment paper and set aside.
Using your favorite cookie cutters or a small glass, cut out your desired cookie shapes. Carefully remove excess dough from the parchment paper, wrap in plastic wrap, and place in the fridge while you finish this batch of cookies. Sprinkle cookies with dye-free sprinkles, if desired.
Instead of removing the cookies from the parchment paper, keep them on the parchment sheet and just move the whole sheet of parchment and cookies onto a cookie sheet.
Place prepared baking sheet in the oven, and bake the cookies for 6 minutes or just until they appeared cooked and the edges look just a tiny bit crispy. You don’t want your cookies to brown at all, as they will get too crunchy as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes and then remove to a wire cooling rack to cool completely.
Repeat with remaining dough - I like to reuse the sheets of parchment as much as possible to cut down on waste.

Video

https://reporting.mediavine.com/sites/675/videos/edit/kpr1rqtquxppbve0i7yb

Notes

21 Day Fix: 1/4 YELLOW, 1 TSP, 1 sweetener tsp (per cookie)

WW: 6 points (per cookie)

Prep + Storage

To prep ahead: You can mix up the dough ahead of time, then cover tightly with plastic wrap and place in the fridge until ready to use.
To store: Store cookies in an airtight container - no need to refrigerate. You can also place them in gallon sized ziplock bags. Cookies should last up to two weeks.
To freeze: These freeze perfectly! I love pulling them out of the freezer whenever a cookie craving strikes. Just flash freeze them in a single layer on a lined baking sheet, then place them in a freezer safe container or gallon sized ziplock bag for 3-5 months. Thaw on the counter for best results.

Nutrition