Gluten Free Sugar Cookies Recipes

Steps:

• Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.

Steps:

• Whisk together flour, salt, and baking powder in a medium bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar.
• Add dry ingredients and mix until incorporated.
• With mixer running, add egg, milk, vanilla, and almond extract; mix until incorporated.
• Transfer dough to a lightly floured work surface. Divide in half and shape into 2 discs. Cover each with plastic wrap, and refrigerate for at least 1 hour.
• Preheat oven to 350°F and line baking sheets with parchment paper; set aside.
• On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between.
• Leftover dough can be rolled and cut once more.
• Bake until lightly golden, about 10 minutes; do not allow to brown.
• Transfer to wire racks to cool completely.

Steps:

• Preheat the oven to 350 degrees F. With an electric mixer on high speed, beat the butter and sugar until very light and fluffy (it will be almost white), about 5 minutes. Reduce the speed to medium, add the egg and beat until fully incorporated, about 1 minute. Reduce the speed to low and slowly add in the pudding mix, rice flour, coconut flour, baking powder, baking soda and salt. Beat until the dough comes together, 1 to 2 minutes.
• For rolled cookies: Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to 12 hours.
• Line a baking sheet with parchment. Pinch off 12 small pieces of dough and roll each one into a ball. Roll each ball in colored sanding sugar, cocoa powder or confectioners' sugar to coat, if using. Place 2 inches apart on the prepared baking sheet and refrigerate until firm, about 30 minutes.
• Bake the cookies until the cookies are slightly cracked on top and lightly golden brown on the bottom, 18 to 20 minutes. Let sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
• For cutout cookies: Divide the dough in half and form into 2 disks. Wrap each in plastic wrap and refrigerate until firm, about 1 hour and up to 12 hours. Place each disk between two pieces of parchment and roll to 1/8-inch thick. Refrigerate until firm, about 30 minutes. Line a baking sheet with parchment. Cut out cookies into desired shapes with cookie cutters. Place 2 inches apart, on the prepared baking sheet and refrigerate until firm, about 30 minutes.
• Bake until the cookies are set and lightly golden brown on the bottom, 8 to 9 minutes. Let sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

Steps:

• Beat sugar, oil and apple sauce until the sugar until the sugar has disolved. You could use butter in place of the coconut oil and apple sauce but it isn't as healthy.
• Add the egg, vanilla (use gluten free), sour cream (gelatin free), and fresh lime juice and mix.
• Mix and sift together all the dry ingredients. Rice flour, xanthan, baking soda, baking powder, and salt.
• Add the dry ingredients to the wet ingredients and mix.
• Load a cookie press (which makes rather small cookies), and drop cookies on to an ungreased cookie sheet. If you don't have a cookie press you may want to cool the dough before dropping the cookies by spoon and press.
• Bake at 350 for 5-10 minutes remove at the first sign of browning and place on a cooling rack. Length of baking and number of servings will depend on cookie size.
• Then Enjoy!

Steps:

• Preheat the oven to 180C/fan. Line a baking tray with grease-proof paper.
• Mix together the flour, baking powder, oats and ginger. Set aside.
• In another bowl, cream together the butter, sugar, apple sauce and vanilla essence until light and fluffy. Slowly add in the flour mixture until the two mixtures have been combined.
• Add in the chocolate chips and mix well.
• Spoon tablespoon-sized balls of the mixture onto the baking tray leaving around a 3cm gap between each cookie.
• Place the cookies in the oven and bake for 15 minutes or until the top of the cookies are firm to touch. The cookies will be small and crunchy, this means they are ready.
• Remove from the oven and place on a wire rack to cool for ten minutes.

Steps:

• Cream butter and maple sugar crystals (or sugar) together, add egg and extract and beat together. Add Pamela's Baking & Pancake Mix. Wrap dough with plastic wrap and refrigerate for at least 30 minutes.
• Roll out between two pieces of parchment paper until the dough is 1/4-inch thick. Cut out cookie shapes and place on a lightly greased cookie sheet. Leave space between the cookies, they will spread. Bake at 350° for approximately 10-12 minutes, edges should be light brown. Let cookies cool slightly and use spatula to remove from cookie sheet.
• Frost and enjoy!

Steps:

• Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets.
• In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside.
• In the bowl of your mixer, cream sugar and crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
• Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness.
• Cut into desired shapes and place on pan.
• Decorate with coloured sugars before baking or use frosting to decorate after baking.
• (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough.
• Bake for about 13 minutes. Cool very slightly before removing from the pan.

Steps:

• Make the cookies:
• Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 325°F. Use a coffee grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder, transfer to a bowl along with the flour mix, cornstarch, and salt. Whisk a few times to combine, and set aside.
• In a separate large bowl, beat the sugar and butter together using an electric mixer. Beat in the yolks and vanilla until combined. Add the flour mixture and mix just until combined. Divide the dough in three equal parts, placing each in a medium bowl. Add one type of zest to each bowl. Mix the zest into the dough until evenly distributed. Form each dough into a disc, wrap in plastic, and refrigerate until dough has firmed up a bit, about 15 minutes. Place each piece of dough between two pieces of parchment and roll to a 8-x-6-inch rectangle. Stack the dough sheets and transfer to the refrigerator. Chill until firmed up, about 30 minutes.
• Remove the dough from the refrigerator and remove top layers of parchment. Using a sharp knife, cut the dough lengthwise and crosswise to form 1 1/4-inch squares. Arrange the dough squares 2 inches apart on two baking sheets. Chill until firm, about 15 minutes.
• Bake cookies until light golden on the edges, about 15 minutes. Let cool for 10 minutes on the baking sheet, then transfer the cookies to wire rack set over a parchment-lined baking sheet to cool completely.
• Make the glaze and finish the cookies:
• Sift the confectioners sugar into a large bowl, add the ground cloves, and whisk together to combine. Whisk in the melted butter. Place a third of the mixture into each of three separate small bowls. Whisk one type of juice into each of the separate bowls to make three varieties of citrus glazes.
• Glaze the top of each type of cookie with 1 teaspoon of glaze of the same flavor. Use the back of a spoon or a small offset spatula to spread the glaze over the top of the cookie. Repeat to glaze all of the cookies. Sprinkle the zest of the same citrus over each cookie. Let stand at room temperature until set, about 2 hours.

Steps:

• Combine wet ingredients in mixing bowl. Add remaining ingredients in order listed; mix well.
• Use a cookie scoop to drop onto parchment-lined baking sheet.
• Bake at 375°F for 10 to 15 minutes or until browned.