gluten free cookie

Gluten free sugar cookies with frosting and sprinkles are a classic! My gluten free sugar cookie recipe is easy to make, and the dough doesn't need to chill! These gluten free frosted sugar cookies are soft and cakey, just like a Lofthouse Cookie. 

Gluten Free Sugar Cookies

sugar

eggs

salt

baking powder

xanthan gum

vanilla extract

American Buttercream

Preheat the oven to 350 degrees F.

Cream the butter and sugar together on low-medium...

Cream the butter and sugar together on low-medium speed. Add the eggs and beat until smooth.

Add the salt, baking powder, xanthan gum, and...

Add the salt, baking powder, xanthan gum, and vanilla extract. Then add my gluten-free cookie/cake flour blend and mix until combined.

Roll the cookie dough between two sheets of...

Roll the cookie dough between two sheets of plastic wrap and cut out with your favorite cookie cutters, or use 3 inch round cookie cutters to get the iconic soft frosted sugar cookie (see tips in post above)

Place cookies on a parchment paper or silicone...

Place cookies on a parchment paper or silicone baking sheet on a baking sheet

Bake in your pre-heated oven for 8-10 minutes....

Bake in your pre-heated oven for 8-10 minutes. They will still be soft but the edges will just start to look dry, and the bottom of the cookie will just be starting to brown. They won’t look done. If they look done, they are over-baked and may be burnt on the bottom. Let cool for 5-10 minutes on the baking sheet, and then remove to a cooling rack.

Frost as desired with my American Buttercream or...

Frost as desired with my American Buttercream or Vegan Buttercream

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Gluten Free Sugar Cookie for Christmas

Salted Caramel Lace Cookies

unsalted butter

corn syrup

brown sugar, packed

cinnamon

almond flour

Sprinkle of flake salt,

Line your baking pan with parchment paper and...

Line your baking pan with parchment paper and preheat your oven to 350 degrees.

Add your butter to a saucepan on medium...

Add your butter to a saucepan on medium heat.

While your butter in melting, mix together your...

While your butter in melting, mix together your brown sugar, cinnamon, salt and almond flour in a small mixing bowl.

Once your butter has melted, add the light...

Once your butter has melted, add the light corn syrup to pan and then whisk in the bowl of your mixed dry ingredients.

Stir continuously for about 2 minutes until the...

Stir continuously for about 2 minutes until the sugar partially dissolves.

Remove the saucepan from the heat. The consistency...

Remove the saucepan from the heat. The consistency of your dough will look granular and like a thick batter vs. a dough.

Scoop a small teaspoon ball on to your...

Scoop a small teaspoon ball on to your prepared cookie sheet, about 2-3 inches apart. On a small cookie sheet it will fit about six cookies and on a large cookie sheet you’ll be able to fit eight or nine.

Bake the cookies until the edges turn golden...

Bake the cookies until the edges turn golden brown and the centers completely spread. It will take about 6-7 minutes. Watch you first batch closely, they cook fast!

Upon removing them from the oven, slide the...

Upon removing them from the oven, slide the parchment paper off of the hot pan. Immediately sprinkle them with flaked sea salt and let cool for at least 5 minutes until the cookies start to firm up.

These rice cookies are easy to make and with a lovely fragrant flavor of rosewater.&nbsp;

Persian rice cookies (nan-e berenji)

vegetable oil

confectioners sugar (60 grams)

tbsp rosewater ((see notes))

rice flour (150 grams)

cardamon powder

pistachios (crushed, or sesame seeds, optional)

Whisk together the oil and confectioners sugar until well combined and glossy.&nbsp;Whisk in the egg yolk and the rosewater.

Add the rice flour, about 1/2 cup at a time, and the cardamon and mix well. Use your hands as needed to press together. Cover and refrigerate for at least 6 hours, or overnight, to help the flavors to mingle.&nbsp;

When ready to bake, preheat the oven to 350F/175C. Take small handfuls of the dough and press together into a slightly flattened ball. Place the cookies on a baking sheet (lined is probably better but they don't really stick so not too drastic).&nbsp;

Lightly score the tops of the cookies in a cross shape either with the tip of a knife or the edge of a spoon to be more rounded. Be careful not to cut in too far or the cookies will split wen you bake.&nbsp;

Top with a little crushed pistachios or poppy seeds, if you like, then bake for approx 20 minutes until still not browned but they look more dry. Allow to cool before moving.&nbsp;

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These Persian rice cookies are a common feature at Nowruz, Persian New Year. Once you try the delicately flavored little bites, it's easy to see why: fragrant from rosewater, crumbly and gently sweet. They're a true Middle Eastern treat. Naturally gluten free.

Persian rice cookies

Out of all of our cookie recipes for the holiday season this Sugar Plum Shortbread Cookie recipe is a tried and true classic!

Sugar Plum Shortbread Cookies 

Prunes,

pitted,

dried cranberries, minced

almonds

unsalted butter,

gluten free all-purpose flour or unbleached all-purpose flour

coarse kosher salt

pearl sugar

For the optional icing & decoration

powdered sugar, plus more if needed

milk

pistachios

cranberries

In a small bowl combine the prepared prunes, date, cranberries, almonds, and cinnamon. Stir to coat the fruit completely. Set aside. 

Place butter and sugar in the bowl of a stand mixer. Chill until the butter is firm, about 30 minutes. 

Whisk together the flour and salt; add to the bowl with the butter and sugar.  

Using the paddle attachment, mix on low speed until dough starts to resemble a coarse meal, about 5 minutes. Increase speed to medium and mix 2 to 3 minutes more, until the dough starts to clump together in the bowl or around the paddle.  

Add the cinnamon coated fruit mixture and the pearl sugar pieces to the bowl with the dough and mix on low just until everything comes together. 

On a lightly floured work surface, roll the dough into a cylinder, then pat it into a rectangle. Lay a large sheet of parchment paper on the work surface and dust it lightly with flour. Put the dough on top. Start rolling the dough, stopping to push together any cracks that form. To keep the dough from sticking, dust the top lightly with flour and cover with another piece of parchment paper.  

Continue to roll the dough until it reaches a ¼-inch thickness, approximately a 10x13-inch rectangle in shape. Transfer the dough and parchment to a baking sheet. Cover with another piece of parchment and chill until firm, at least 20 minutes, preferably several hours or overnight. 

Preheat oven to 350°. Let the dough sit at room temperature for up to 10 minutes.  

Invert the dough onto a work surface and peel off the top sheet of parchment paper. Using a knife, pastry wheel or cookie cutters, cut dough into desired shapes. Use up remaining scraps of dough by combining and re-rolling.  

Arrange 12 to 16 cookies on baking sheets lined with parchment paper. Pierce each cookie with a fork multiple times. Transfer the pans to the oven, lower the temperature to 325° and bake for 10 minutes.  

Rotate pans and bake until cookies feel firm to the touch and are lightly golden brown, 6 to 8 minutes more. Let the cookies cool completely on the pan. 

Enjoy immediately or store in an airtight container for up to 1 week. 

In a small bowl whisk the powdered sugar and milk together until completely smooth. Dip a small portion of each shortbread cookie into the icing. Allow excess to pour off. Place the cookie back on the sheet pan. Sprinkle the prepared pistachios and cranberries over the wet icing. Leave undisturbed, the icing will set within a few hours. 

This chocolate chip cookie dough bark is a no bake, simple and delicious recipe. It is gluten free, vegan and low in refined sugar. A quick and easy healthy dessert snack to make in little time and perfect for all those cookie dough lovers.

Cookie Dough Bark (healthy) - VIRAL Tiktok Recipe

coconut oil

maple syrup

vanilla (optiona)

dark chocolate chips (divided)

We start by melting half the chocolate chips in a microwave safe bowl until smooth, I like doing this at 20 second intervals, stirring.

In another bowl add the almond flour, salt and stir. Add the vanilla, maple syrup, coconut oil, the other half of the chocolate chips and stir well. The mixture if squeezed in your hand should hold its shape. Mix it by hand if you prefer.

Top 5 gluten free cookie recipes from across the web

The most viewed gluten free cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gluten Free Sugar Cookies

Salted Caramel Lace Cookies

Persian rice cookies (nan-e berenji...

Sugar Plum Shortbread Cookies

Cookie Dough Bark (healthy) - VIRAL...

Top 5 gluten free cookie recipes from across the web

The most viewed gluten free cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten Free Sugar Cookies

Salted Caramel Lace Cookies

Persian rice cookies (nan-e berenji...

Sugar Plum Shortbread Cookies

Cookie Dough Bark (healthy) - VIRAL...

The most viewed gluten free cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine