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Gluten Free Christmas Sugar Cookies

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Prep Time:45 minutes
Cook Time:12 minutes
Course: Dessert

Equipment

  • Mixer (can use a whisk)
  • Baking sheet
  • 2 Mixing bowls
  • 1 Measuring set

Ingredients

Gluten Free Sugar Cookies

  • 2 1/2 cup gluten free flour I recommend King Arthur’s Gluten Free Flour
  • 1/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp xanthan gum only if your flour doesn't have it
  • 1 1/2 tbsp pure vanilla extract
  • 1 large egg
  • 1 cup unsalted butter soft, not melted

Sugar Cookie Royal Icing

  • 2 lb powdered sugar
  • 5 tbsp meringue powder
  • 1/2 cup water
  • 2 tbsp lemon juice
  • 1 tbsp carob syrup

Instructions

Gluten Free Christmas Sugar Cookies

  • Soften butter in a large, microwave-safe bowl. Make sure it doesn’t melt! It should just be soft enough to easily mash. Once it’s softened, mix in brown and granulated sugar. I use a KitchenAid mixer for this step a hand-held mixer or whisk will work too!
  • Mix in the egg and vanilla extract. 
  • In a separate medium bowl, mix your gluten free flour and baking powder. If your flour doesn’t contain xanthan gum, add it here. 
     I have made this recipe with 3 different gluten-free flours and my King Arthur batch came out the best!
  • Slowly add your gluten free flour and baking powder mix into your other ingredients. I have the KitchenAid mixer running on low while I use a tablespoon to slowly add in the flour. Make sure ingredients are completely mixed in. Dough should be soft.
  • Remove your bowl from the mixer and cover. I use Glad Press N Seal. They have fun holiday prints to make baking more festive! Place dough in the fridge for 30 minutes. 
  • Pre-heat your over to 375 degrees while dough is chilling.
  • Lay out strips of parchment paper or wax paper and sprinkle some of your gluten free flour on the paper. I also like to sprinkle some powdered sugar to give the cookies a little sugar dusting.
  • Sprinkle a little gluten-free flour on a rolling pin and roll out your dough on the parchment or wax paper. It should be about ¼” thick. Use your favorite Christmas cookie cutters to cut them out or you can also roll into them into little balls.
    Place parchment paper on a cookie sheet or you can use non-stick spray. Place cookies evenly on cookie sheet. I pack on as many as will fit. 
  • Bake for 10-12 minutes. I set a timer for halfway and rotate them 180 degrees just to make sure they cook evenly. Check them at 10 minutes and if you want them a little more golden, let them go the full 12 minutes.

Sugar Cookie Royal Icing

  • Mix meringue powder, water, and lemon juice together on medium for 2 minutes.
  • Add powdered sugar and carob mix on low until mixed well.
  • Once sugar is mixed in, increase mixer to medium speed until fluffy. Add water (in small quantities) to reach desired consistency.  
  • Color as desired. I recommend Americolor food coloring brand.

Notes

Do not ice cookies until they have completely cooled off. You want the icing consistency to be fluffy and thick but it should be able to ice through a piping bag.