What are holidays without sugar cookies for kids to decorate?
One of our favorite things to do this time of year is bake! My daughter and I spend hours in the kitchen making goodies for friends and sharing laughs.
Having gluten allergies shouldn’t put a damper on cookie decorating! This recipe can be used all year long.
All you have to do is pick a cookie cutter and decorations of your choice—the possibilities are endless!
Soft, sweet, and full of cheer!
Pack one as a special treat for your kids in their lunch box; they’re sure to be the envy of the lunch table!
- 1 cup sugar
- ½ cup butter, softened
- 1 large egg
- 1 tablespoon water or milk
- 1½ teaspoons vanilla
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon (optional)
- ½ teaspoon xanthan gum (omit if your all-purpose flour has it)
- 2 cups gluten-free all-purpose flour + more for rolling/dusting (I've used Better Batter, King Arthur Flour or Cup4Cup)
- In a large bowl, cream the sugar and butter at medium speed.
- Add the egg, water, vanilla, salt, and cinnamon (if using). Blend until mixed well.
- Add the xanthan gum (if using) and flour. Mix at a low speed until well combined.
- Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
- Roll out the dough onto a lightly floured surface, about ¼-inch thick.
- Cut out the dough with selected cookie cutters, and place the cookies on the baking sheet. Make sure the cookies are not touching.
- Reform and roll out the scrap dough, then continue cutting more cookies.
- Bake for 10 to 12 minutes. Remove from the oven, and let the cookies cool for 5 minutes on the cookie sheet before removing them to a cooling rack. Cool completely before decorating.
- Store in an airtight container for up to 5 days.
Refrigeration is a must, otherwise your dough will be too sticky to roll, and the cookies will spread. If you roll out your dough, and it's too sticky to pick up, put it back in the fridge before cutting.
Gluten-free flour isn't like regular flour; it doesn't absorb moisture like wheat. As with any gluten-free recipe, using the same flour suggested is recommended, and substitutions are highly discouraged.
12/24 Revision: I've reduced the amount of butter in this recipe to ½ cup. Reason: I used a rice + cornstarch flour mix, and the cookies were too soft. If you are using a homemade flour mix with ½ cup butter, you should be okay.