Gluten Free Sugar Cookies with Almond Flour

Three gluten-free snowflake sugar cookies decorated with royal icing and sprinkles on gold tissue paper.

Brown rice flour and almond flour both work well in cookies. This recipe is made with my Cookie Flour Blend and no one will guess they're gluten free.

Course Cookies & Bars

Cuisine Canadian

Keyword gluten free sugar cookies, sugar cookies with almond flour

Cook Time 12

Servings cookies

Calories 94kcal

Author Cinde Little

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

*Cookie Flour Blend (makes 2½ cups): 178 g brown rice flour, 50 g almond flour, 60 g potato starch, 30 g tapioca starch, ½ teaspoon xanthan gum

**Cream of Tartar substitute - Use 2 teaspoon of baking powder to replace cream of tartar & baking soda.

Oven temperatures may vary so bake the first batch with a few cookies to determine the right cooking time. Turning the baking sheet half way through baking helps in ovens that have hot spots. Learn about your oven so you don't need to figure this out with every recipe.

TIP for rolled cookies – If the dough is sticky and you are having trouble use a small amount of flour for sprinkling and put dough between 2 sheets of waxed paper. Gently peel off the paper to cut cookie shapes.

Nutrition