Ready for the best gluten free sugar cookies recipe?! This recipe has been a long time coming with many failed attempts. BUT I am so happy to have finally found a way to make traditional gluten free sugar cookies that taste as good as regular sugar cookies. Plus these cookies are egg free and can be made dairy free!
I hope you enjoy these sugar cookies and make them for all your holiday celebrations!
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I use this recipe throughout the year to celebrate every holiday and just switch up the cookie cutter and icing colour! The strawberry icing is perfect for Spring, Valentine’s Day, and Easter!
If you love snacking on cookie dough skip eating this recipe and try my healthy cookie dough snack…But I do not blame you for eating some of this dough… I’ve heard from a very reliable source (my husband) it’s delicious!
The key to keeping these slightly soft is to keep a watchful eye on the oven. This will also help prevent getting cookies with dark edges.
If you prefer just eating the cookie dough, try my Gluten Free Chickpea Cookie Dough Recipe.
https://www.youtube.com/watch?v=GcN-fFPOAHo
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Can gluten free sugar cookies be frozen?
Yes! They freeze really well. To defrost take them out and place them on a cookie tray.
Sugar Cookie Ingredients
- 1 Cup of Butter or Coconut Oil to make it dairy free
- 2 Cups Gluten Free All Purpose Flour
- 1 Cup of Coconut Sugar -you can use regular white sugar
- 1 Flaxseed Egg: Mix 1 tbsp flaxseed meal + 3 tbsp water OR commercial egg replacer
- 1 ½ tsp Vanilla
- 1 ¼ Cup Almond Flour
- 1 ½ tsp Baking Powder
- ¼ tsp Salt
- 1tbsp water
How to Make Sugar Cookies
Essential Step: I like to get all my ingredients out before I bake so I don’t forget anything!
Mix the butter, sugar, and egg together until it’s creamed.
While stirring add flaxseed egg.
When it’s well mixed add flour, baking powder and salt.
If needed add 1 tbsp of water. I find when I am not using a real egg I need to do this.
Divide the Dough in half and wrap in plastic wrap and place in the refrigerator for 2 – 12 hours.
When ready, preheat the oven to 375 F.
Roll out cookies and cut them out with your favourite design. Get creative!
Bake for 6 – 8 mins. Watch carefully so you don’t get cookies with dark edges.
While they cool on a baking rack, you can start making the icing.
Note if using coconut sugar the cookies will turn out a little darker, but taste just as good!
Strawberry Icing Ingredients
- 2 Cups of Powdered Sugar
- 1 tbsp Melted Butter or melted Coconut Oil
- 2 Mashed Strawberries
- Milk or Almond Milk
How to Make Strawberry Icing
Mash The Strawberries
Mix together the powdered sugar, butter, and strawberries.
Once nicely mixed begin adding 1 tsp of milk at a time until you get your desired consistency. For me I like it a little thicker so I only added 4 tsp. If not adding strawberries this will be less.
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Gluten Free Sugar Cookies
- Total Time: 2 hours 8 minutes
Description
Simple Gluten Free Sugar Cookies with Homemade Strawberry Icing! This recipe can be made egg and dairy free.
Ingredients
- 1 Cup Butter or Coconut Oil to make it dairy free
- 1 Cup Coconut Sugar (you can use regular white sugar)
- 1 Flaxseed Egg (Mix 1 tbsp flaxseed meal + 3 tbsp water or use commercial egg replacer )
- 1 ½ tsp Vanilla
- 1 ¼ Cup Almond Flour
- 2 Cups Gluten Free All Purpose Flour
- 1 ½ tsp Baking Powder
- ¼ tsp Salt
- 1 tbsp Water
Instructions
- Mix the butter, sugar, and egg together until it’s creamed.
- While stirring add flaxseed egg.
- When it’s well mixed add flour, baking powder and salt.
- If needed add 1 tbsp of water. I find when I am not using a real egg I need to do this.
- Divide the Dough in half and wrap in plastic wrap and place in the refrigerator for 2 – 12 hours.
- When ready, preheat the oven to 375 F.
- Roll out cookies and cut them out with your favourite design. Get creative!
- Bake for 6 – 8 mins. Watch carefully so you don’t get cookies with dark edges.
- While they cool on a baking rack, you can start making the icing.
- Note if using coconut sugar the cookies will turn out a little darker.
- Prep Time: 2 hours
- Cook Time: 8 minutes
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