Most of the sugar cookies I have tasted are a bit dry as they all contain egg. Therefore, I added additional butter to the recipe I developed so that you do not have to sacrifice on flavor or texture. Additional butter makes them more delicate, but not as delicate as shortbread. They are somewhere in between shortbread and sugar cookies. Enjoy this gluten free cut out sugar cookie recipe and fun decorating them.
If you would like to see more pics of the steps to make them, just leave a comment in the below box. (No one will see your email address, just your comment.) Enjoy!
A traditional gluten free cut out sugar cookie recipe with a bit more butter to add flavor. They are delicious and festive at the same time.
Ingredients:
Instructions:
Tips
*The proper temperature of your butter is extremely important when creaming butter. You should be able to just dent the butter stick when you squeeze it.
*For dairy-free butter substitute: The best substitute is 90% palm oil and 10% water. However, you may use Earth Balance Butter Sticks for crisp cookies and Earth Balance Shortening Sticks for fluffy cookies. Alternatively, use half of each),
**If your jam is thick, heat jam in saucepan and allow to slightly cool before filling cookies.
***If you desire your cookies to not turn golden brown at all, bake on 325°F for a longer period.
**You have a choice of using tapioca flour or cornstarch in my All-Purpose Flour Blend. Note that I used cornstarch.
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The dough is hard as a rock. What's up?
Nigaude,
I use this recipe almost every Christmas time to make these cookies. So, I’m assuming you’re using an ingredient that’s not listed above. You must use my homemade flour blend. Here’s the link, as it is linked above - https://glutenfreerecipebox.com/gluten-free-all-purpose-flour-blend/.
My Grandma's recipe calls for nutmeg in the dough. I haven't been able to convert it well, but I add the nutmeg to this dough and it's almost the same (except I can eat them )
I have had some great results using half GF flour and half almond "flour" (I used a bullet to finely grind raw almonds). With confectioner's sugar, it creates a texture and taste not unlike shortbread. My kids LOVE them!
I have also used 1c coconut flour, but I needed to add an additional 1/2 c coconut oil to the recipe. It was too dry otherwise.
Angela,
I know exactly what you're talking about. I have a similar recipe at - http://glutenfreerecipebox.com/gluten-free-shortbread-cookies/. You can even add some almond extract which provides an incredible flavor.
Coconut flour absorbs moisture like crazy; therefore, additional liquid and/or fat is necessary.
Happy holidays!
Carla