Gluten-Free Frosted Sugar Cookies
Indulge your sweet tooth with these soft and buttery Gluten-Free Frosted Sugar Cookies—perfectly tender and topped with creamy, customizable frosting. Made with gluten-free flour, a hint of xanthan gum for structure, and pure vanilla extract for a classic flavor, this recipe ensures a chewy, melt-in-your-mouth texture that everyone will love. Easy-to-follow, these cookies come together in just 30 minutes and can be shaped into festive designs with cookie cutters, making them ideal for holidays, birthdays, or any special occasion. The frosting, which can be tinted with food coloring and adorned with sprinkles, adds a fun and playful finishing touch. Whether for a gluten-free diet or simply for the joy of homemade treats, these cookies are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon xanthan gum
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk
- 2 cups powdered sugar
- 0.5 cup unsalted butter for frosting, softened
- 1 teaspoon pure vanilla extract for frosting
- 2 tablespoons milk for frosting
- food coloring (optional)
- sprinkles (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together gluten-free all-purpose flour, baking powder, xanthan gum, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet, mixing until a dough forms.
If the dough seems too thick, add milk one tablespoon at a time until it reaches a soft consistency.
Lightly flour a clean surface with gluten-free flour and roll the dough out to about 1/4-inch thickness.
Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Remove from oven and allow to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, in a medium bowl, beat softened butter with powdered sugar until crumbly.
Add vanilla extract and milk, beating on high speed until the mixture is smooth and creamy.
If using, divide the frosting into separate bowls and add food coloring to each to achieve desired colors.
Spread frosting over cooled cookies with a spatula, and decorate with sprinkles if desired.
Allow the frosting to set before serving.
Nutrition Facts
Calories |
4896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.2 g | 323% | |
| Saturated Fat | 155.1 g | 776% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 663.4 g | 241% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 443.3 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 190 mg | 15% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
