Easy, no-chill Gluten Free Soft Frosted Sugar Cookies are a must-make this holiday season. Gift them, leave them on a plate for Santa, or hoard these gluten free sugar cookies for yourself.
Baking cookies have always been a big part of my family’s holiday tradition. Cookies after cookies, fudge after batch of fudge, and gingerbread house after gingerbread house. It was a labor of love that was more than appreciated by everybody on the receiving end and these gluten free soft frosted sugar cookies are always a hit.
Kelsey adores frosted sugar cookies and has since she first started making them with my mom and dad for Easter a couple years ago. (My mom has a bunny cookie mold that she uses for the cookies, they’re fabulous and so bunny-cute).
This year, I’m switching up our recipe a bit to make these dairy free so Kelsey can still enjoy them. While I kept the shapes simple with cut out circles and trees, these sugar cookies were blast and we had fun decorating and eating them!
I also used Bob’s Red Mill 1-to-1 baking flour for this gluten free sugar cookie recipe. When I first started baking gluten free, I used their original blend until I started to make my own. This flour was easy to work and the cookies came out great! This is definitely a flour that I’m going to keep on hand. It’s so nice to start baking and not have to stop to make up a flour mix because you don’t have enough.
Bob’s Red Mill 1-to-1 baking flour is a mix of finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, tapioca flour, and xanthan gum. It’s perfect for cakes, cookies, and muffins. Basically, all your necessary yummy baked goods can be made with this mix.
I also use this same gluten free sugar cookie recipe for my Gluten Free Mummy Cookies and Conversation Heart Cookies. It’s super easy to decorate them with royal icing to fit any holiday or theme. I also make a drop cookie version with this dough for NO rolling or cutting – super easy! In addition, I do have to share this awesome recipe I found by Erin at Meaningful Eats. She made Almond Flour Sugar Cookies that are absolutely to-die-for! So many sugar cookies to choose from and so little time- enjoy!
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For the Cookies:
- 1 C shortening (I use Nutiva shortening)
- 1 C granulated sugar
- 1 large eggs, cold
- 1 Tbsp vanilla extract
- 3 C Bob's Red Mill 1-to-1 gluten free all-purpose flour, plus more for rolling out the dough
- 1 tsp fine sea salt
For the Frosting:
- 1/2 C vegan butter
- 1/2 C vegetable shortening
- 3 C powdered sugar
- 1 tsp vanilla extract
- 2 Tbsp unsweetened coconut milk
- food coloring, optional
- gluten free sprinkles
To make the Cookies:
- Preheat oven to 350 degrees and line baking sheets with silicon mats or parchment paper.
- In the bowl of a stand mixer, cream together the shortening and sugar until light and creamy, about 1-2 minutes. Mix in the egg and the vanilla extract.
- Add the flour and salt and mix on low speed until completely incorporated. The dough should be slightly firm but still pliable - not sticky, and not too stiff.
- Turn half of the the dough out onto floured parchment paper. Cover with plastic wrap and roll out until it's about 1/4 inch thick. Use desired cookie cutters to cut into shapes. Repeat with the remaining dough. Dough scraps can be re-rolled.
- Transfer the cookies (carefully) to the prepared baking pans and bake 8-10 minutes (mine were done in 9 but it will depend on the size of your cookie cutters and thickness of your dough). Cool cookies on the baking sheet for a few minutes before cooling completely on a wire rack.
- **Important: when re-rolling the dough to cut additional cookies, lightly sprinkle the parchment paper with flour AS NEEDED (you may not need to add more).
- Bake cookies in batches if necessary. Cool completely before frosting.
To make the Frosting:
- Add the shortening, vegan butter, and powdered sugar to the bowl of a stand mixer. Mix on low speed until the sugar is incorporated. Turn the mixer to medium-high and beat for 1 minute. Mix in the vanilla extract and milk and mix until the frosting is light and fluffy, about 1 minute or less. Mix in food coloring if using.
- Frost the cookies and top with sprinkles. Serve immediately or store in an airtight container until ready to serve.
The dough does not need to be chilled before rolling or baking. The shortening works really well in the cookies and they don't spread out while baking. I have not tested this recipe with butter, which may require chilling time for the cookies to keep their shape.
If baking the cookies in batches, you may keep the cut out cookies refrigerated if desired.
This recipe was updated on 11/13/16 - these cookies are an even better version which omitted one egg and the baking powder with easier to follow directions.
- KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
- If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
- Wilton 417-2581 6-Piece Nesting Fondant Double Sided Cut Out Cutters, Round
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Amount Per Serving: Calories: 66 Total Fat: 7g Carbohydrates: 1g
Other Holiday Cookies You Might Enjoy:
Gluten Free Almond Crescents – Cupcakes and Kale Chips
Gluten Free White Chocolate Macadamia Nut Cookies – NeighborFood
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.