If you are looking for the best sugar cookie recipe for Holiday Cookies – gluten-free or not! – this recipe is the most delicious! They are swoon-worthy. Don’t forget to set the cookie cut outs in the fridge for 10 minutes before baking. This extra step is worth it!
ALMOND SUGAR COOKIES
1 cup (198g) sugar or coconut palm sugar
8 tablespoons (113g) butter, room temperature
1 large egg
1 teaspoon vanilla extract (alcohol-free, if sensitive to alcohol)
1 3/4 cups (269g) King Arthur or Bob’s Red Mill Gluten-Free All-Purpose Flour
1/2 cup (48g) almond flour or finely ground almonds, blanched or unblanched*
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon xanthan gum (only use if your baking mix doesn’t have xanthan gum)
*If you are allergic to nuts, or don’t have almond flour, replace almond flour with All Purpose Gluten-Free Flour and add 1 teaspoon almond extract, or vanilla extract.
Lightly grease (or line with parchment) two baking sheets. Preheat the oven to 350°F (for drop cookies; if you’re making cutout cookies, wait to preheat the oven).
Beat the butter and sugar together until fluffy. Add the egg and vanilla stir until combined, scraping the sides of the bowl and stirring again briefly.
Add the dry ingredients, stirring just until the dough comes together.
To make cutout cookies: Scoop the dough out onto a piece of plastic wrap, flatten it into a disk, and wrap. Refrigerate the dough for at least 1 hour.
Preheat your oven to 350°F. Remove the dough from the refrigerator, and dust your work surface and dough with cornstarch or gluten-free flour.
Roll the dough about 1/4″ thick and cut the shapes of your choice with a cookie cutter. Place cutouts on a parchment-lined baking sheet and chill for 10 minutes. Re-chill any dough scraps before rolling.
Bake the cookies for 8 to 10 minutes (larger cookies might require additional baking time). When the cookies are starting to turn golden brown at the edges, you know they are done.
Remove them from the oven, and cool completely before icing.
Adapted from King Aurthur’s Gluten-Free Sugar Cookie Recipe
SUGAR COOKIE FROSTING
- 1/3 cup unsalted butter softened
- 4 1/2 cups powdered sugar
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- food coloring (optional)