Gluten free cooks need options so this is my second sugar cookie recipe. These gluten free sugar cookies with almond flour are made with a combination of flour and starch that makes crisp, sturdy cookies. That's what I wanted for decorating numbers and shapes with arms, legs, trunks and tentacles.
If you avoid nuts for any reason you'll love this sugar cookie recipe without almond flour. If you can eat nuts, but can't send those cookies to school, try them both for a fun head-to-head challenge. Then you could have a Cookie Decorating Party.
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🍪 Ingredients
In my post titled Cookie Flour Blend I share how I struggled with making some types of cookies. This flour blend has brown rice flour and almond flour which worked better than an all-purpose or 1-to-1 flour blend. In the end I remade six favourite cookie recipes with this blend.
- cookie flour blend (brown rice flour, almond flour, potato starch, tapioca starch, xanthan gum)
- baking soda*
- cream or tartar*
- butter
- sugar
- egg
- vanilla
- sweet rice flour for dusting (do not use a flour blend with xanthan for dusting)
- OPTIONAL: royal icing, butter icing, melted chocolate or candy sprinkles
See recipe card for exact amounts.
Instructions For Gluten Free Cookies
Making gluten free rolled cookies takes practise and patience. Because of the high fat content and lack of gluten when the dough gets too warm it's difficult to work with.
While you work with one piece keep the rest of the dough in the fridge. With a little practice you'll learn to recognize when the dough should go in the fridge or freezer to get more firm.
I like cookies so I've got lots of resources and tips to help you with whatever kind of cookie you want to make.
- Read Tips For Making Gluten Free Cookies, or listen to my podcast interview on A Canadian Celiac Podcast: Episode 43 Baking Gluten Free Cookies.
- For recipes browse through my Roundup of Gluten Free Cookies.
- Learning about the different flours may sound boring but it really does help. Checkout my 12-part series of How To Use gluten free flour or watch the same info on the video series.
Substitutions
Cream of Tartar - Substitute 2 teaspoons of baking powder to replace cream of tartar and baking soda.
Fun For Gluten Free Kids
Decorating cookies is a creative outlet and some kids will enjoy decorating more than baking. With all the gluten free products available many kids have just never had the opportunity to decorate cookies. You can change this.
Show them a few techniques and let them unleash their creativity. Relax, watch and listen as they decorate. This is what they mean by the joy of cooking.
Royal Icing vs Butter Icing
Royal Icing is the best icing for decorating sugar cookies. It dries and remains firm, yet isn't so hard you can't bite into it. The process of decorating cookies can be as simple or complicated as you wish. Make as many colours of icing as you want but three is a great start. Find the recipe in this post, Royal Icing.
Get The Tools
The right tool for the right job makes every task in the kitchen easier. Here’s what you might consider:
- Two cookie sheets, pans without an edge
- Two jellyroll pans, also known as baking sheets, with ¼-inch sides all around (used more for cooking but helpful for a cookie baking spree when you need more pans)
- Every kitchen needs a rolling pin whether it’s a classic wooden rolling pin, a heavy marble one designed to stay cool for working with dough or a modern silicone style rolling pin.
- Flexible baking mats or inexpensive light weight cutting boards are perfect for flipping cookie dough during the rolling process.
- Disposable piping bags in 50 pack box or a smaller 12 bag package. A reusable option like this complete set of reusable piping bags in 3 sizes with all tips and ties is very affordable. Make the investment now even if your project is weeks away. Being prepared is the key to making cookie projects fun!
- Set of decorating supplies or just a few #2 and #3 decorating nibs with a coupler to hold the nib in the bag.
- Gel food colouring, 3 colours is a great start. Add at Halloween and Christmas and before you know it you'll have a small collection.
Gluten Free Sugar Cookies with Almond Flour
Ingredients
DRY INGREDIENTS
- 265 grams cookie flour blend* (2 cups) see notes for recipe
- ½ teaspoon baking soda**
- ½ teaspoon cream or tartar**
- ¼ teaspoon salt
WET INGREDIENTS
- ½ cup butter, room temperature
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla
- sweet rice flour for dusting
DECORATING
- royal icing
- melted chocolate
- candy sprinkles
Instructions
- In a large bowl measure dry ingredients and whisk to combine.
- In the large bowl of an electric mixer beat the butter and sugar until light and fluffy, 2-3 minutes.
- Add egg and vanilla, beat 1-2 minutes until well combined.
- Reduce speed to low and gradually add dry mixture just until combined. Transfer the dough to a lightly floured surface and shape into a ball. Divide the dough, flatten into a disk and wrap each piece in wax paper. Refrigerate at least 30 minutes or overnight.
- Preheat oven to 350°F and prepare baking sheets.*
- Gently roll dough to ¼-inch thickness, sprinkling with sweet rice flour as needed during any step of the process.
- Cut into desired shapes dipping cookie cutters into flour as needed to prevent sticking. Transfer cookies to baking sheets placing 2 inches apart, refrigerate 10-15 minutes before baking.
- Gather remaining pieces of dough into a ball and repeat. Refrigerate dough as needed.
- Bake cookies in preheated oven for 10-12 minutes or until just turning golden around the edges.
- Cool cookies on the baking sheet 2-5 minutes before transferring to cooling racks. Cool completely before decorating. If you are not decorating the cookies they can be sprinkled with sugar or candy sprinkles before baking to create a crunchy topping.
- Store in airtight container.
Notes
Nutrition
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New here? Overwhelmed or frustrated? Get started with these 29 Tips about GF flour and get cooking. I can help you learn to cook gluten free food everyone wants to eat, and have fun doing it.
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