Saturday, December 18, 2010

Gluten Free Sugar Cookies

These turned out great!  A nice cake-like sugar cookie.  They had a good strength and took gobs of icing without buckling under the weight.   These make for a great afternoon with the kids, or in my case, an entertaining evening with my spouses inner child.

I started tinkering with two different childhood recipes and adjusting for gluten free.  The resulting recipe will be my "go to" recipe for all holiday or themed sugar cookies from now on.


1 cup Arrowroot flour
1 cup finely ground Sweet Rice Flour
1 and 1/2 cup Potato Starch (not potato flour)
1 and 1/2 cup Tapioca Flour
2 and 1/2 cup granulated sugar
1/2 cup Quinoa flour
4 eggs
1 and 1/2 cup unsalted sweet cream butter (3 sticks)
3 teaspoons Xanthan Gum
1 teaspoon sea salt
2 teaspoons baking powder
1 teaspoon pure vanilla extract

Begin by cutting the butter into chunks and setting it out to soften.

Whisk all the flours, the xanthan gum, salt, and baking powder together in a separate bowl and set aside.

In your stand mixer, cream together the butter and the sugar.

Add the egg and the vanilla and blend thoroughly.

Add the flour mixture in 1/3 at a time and mix thoroughly after each addition.

Turn the dough out into cling wrap, wrap tightly and refrigerate for at least an hour.

I mixed powdered sugar together with tapioca flour in a salt shaker to sprinkle my work surface with.

Cut the dough in half then re-wrap the unused half and refrigerate it again while you work with the first half.  Turn the first half out onto a well floured work surface and liberally sprinkle with the flour mixture.  Roll out to approximately 1/4 inch thick.

Stamp out your desired shapes.

Remove and collect the dough from in between the cut outs.

Transfer the cookies to an ungreased non stick cookie sheet about an inch apart and bake at 400 degrees for 11 minutes.

Work the dough scraps together in your hands until they begin to get sticky, flour the surface, and roll out again.  Repeat this process as necessary until all the dough has been used.

I transferred the baked cookies to a sheet of wax paper to cool,

Once the cookies have completely cooled, frost them as desired.  These will take any type of frosting from a wet glaze to a thick tough to spread frosting.

These came out with the perfect sugar cookie texture.  Not too crunchy, not too soft.  I love them and I know you will too.  Here is a picture showing the thickness and the interior.



  1. Great, thanks for posting this - i was looking for something for my neice, and this recipe sounds just perfect and she won't have to miss out on all the festive fun!

  2. You're welcome. These turned out so good, my gluten tolerant friends and neighbors have asked for the recipe.