Gluten Free Sugar Cookies
posted in: Cookies & BarsRecipes

Let’s go ahead and get any eye-rolling, boo-ing or swearing out of your system…. ok, are we good?  Because I have something to tell you… please don’t hate me.
Because…. I love Valentine’s Day.  I do.  I can’t help it.

It’s definitely not my favorite holiday by any means, but I love to love people.  Isn’t that essentially what Valentine’s Day is all about?

(total side note: isn’t this tin lovely? My dear friend Lindsey gave it to me! I think she’s super swell.)

Nothing says loving like something sweet from the oven.  So one of my favorite things to do is to bake special treats… shocking to you I’m sure.  And better yet, if I can bake something and make it pretty, by golly, I’m all in!

Sugar cookies are a great option for baking up something delicious and pretty.  The decorating part can be a bit time consuming, but these cookies are just as delicious on their own… ask my husband, I had to slap his hand away from the cooling cookies so I’d have some left to decorate!

I’m also quite excited about these cookies, because they are my own recipe! I never thought I would get to a point where I could make up my own recipes, but I have! And I’m so pleased!

Just as a note, coconut oil is used for this recipe instead of butter so there is a slight taste of coconut.  I think it’s fantastic, but if you would rather jump off a cliff than eat something that tastes like coconut… then I have a lovely chocolate chip recipe for you instead.

Gluten-Free Sugar Cookies

Ingredients:

  • 2 cups all purpose gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 cup soy milk
  • 1/2 cup melted coconut oil

In a large bowl, whisk together all your dry ingredients: flour, baking powder, salt, and sugar.  In a small bowl, whisk together all you wet ingredients: egg, egg yolk, coconut oil, milk, and vanilla extract.  Pour the wet mixture over the dry and beat together using a handheld mixer until thoroughly combined.  Knead the cookie dough in the bowl until all the ingredients are well incorporated and the dough forms a ball.  Divide the dough in half.  Make a disc with each half and wrap in plastic wrap.  Place in the fridge for 30 minutes.

Preheat oven to 350 degrees.  On a well floured surface, working with one disc at a time, roll out the dough until its approximately 1/4 inch thick.  Cut cookies out with your desired cookie cutter (mine was an approximately 2 inch heart shaped cookie cutter).  Save the scraps, knead back into a disc, and repeat the rolling and cutting until you’ve used all the dough you can.

Place the cookie shapes onto a cookie sheet lined with parchment paper with about an inch between each one.  Bake in the oven for 10 minutes. Remember that if you used a smaller cookie cutter the baking time will be less, and if you used a larger cookie cutter the baking time will be more.

If you are wanting to decorate with royal icing (like mine).  Follow this incredibly helpful guide from Bake at 350 to make the frosting.  You’ll want to look around on her website for inspiration, trust me!

Enjoy!

Sincerely,

Jill

SHARE ON:
8 COMMENTS
  1. Bo Caz

    I love Valentine’s Day too.

    • I must get it from you!

    • – Hi There,I’m in the process of trynig to find the best sugar cookie recipe so want to give these a whirl!What is the best way to store them after they have been baked? Is it best to leave the on the counter overnight before icing. After icing, is it best to leave on the counter overnight again to make sure they have dried completely. Or can I ice them once cooled? How do you store them? Do they need wrapping in anthing? Sorry for all the questions!! Thanks.September 2, 2009 11:14 pm[]Annie Reply:September 3rd, 2009 at 12:51 pmHi Mrs. Hackney,I just keep them in an airtight container after baking, unless I am waiting for frosting to dry. Are you planning on using the royal icing? If so, I let them dry overnight (or at least for several hours) after flooding, and then for a few more after detailing. They keep very well in an airtight container after decorating. Annie[]

  2. I love it too. Love all of the pretty pink and red hearts. The recipe looks delish!

  3. YUM. Pretty. You’re so talented.

    • Kmi

      Ace – Hi Annie,I had a question. For waeehvtr reason I can never get my cookies when baked to be perfectly or even close to flat on top. I’ve tried several recipes and I always bake them 1 sheet at a time (as annoying as that is) in the center of the oven and yet they still come out lumpy. So much so that when I decorate and flood, there are little mountains and valleys of icing and they’re not flat at all. Do you have a suggestion to help? I’ve seen those rubber band things you can put on rolling pins to roll dough out evenly, perhaps I need those? Thanks for any help/suggestions. Great website!-a.January 29, 2011 6:08 pm[]Annie Reply:January 29th, 2011 at 6:16 pmI’m not really sure how that would happen. If your rolling pin is flat, the surface of your dough should be flat. I have no idea why it would come out lumpy. The only thing I can think of is that the dough isn’t thoroughly mixed so it is uneven somehow.[]Ace Reply:February 10th, 2011 at 11:05 pmI tweaked my recipe a bit and started rolling my dough thicker and I seem to have fixed the problem. I also started mixing my dough a little longer just to make sure it’s all incorporated. Thanks for the tips though.[]

  4. Alissa

    So pretty. And, yes, that tin is gorgeous.

Care to Leave a Comment?

Your email address will not be published. Required fields are marked: *