Gluten Free Small Batch Sugar Cookies
Gluten free small batch sugar cookies that hold their shape and are perfect for decorating! The cookies are delicately sweet and made with an almond flour blend to make the cookies soft, yet sturdy. This is an easy cut-out sugar cookie recipe that also includes an easy cookie icing!
Servings: 12 Cookies
Calories: 205kcal
Equipment
- Rolling Pin
- Cookie Cutters
Ingredients
- ¾ cup, plus 2 tablespoons blanched almond flour
- ¼ cup arrowroot flour
- 2 tablespoons tapioca flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 2 ½ tablespoons unsalted butter, room temperature
- 5 tablespoons organic cane sugar or granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Royal Icing
Instructions
- In a small mixing bowl, whisk together the almond flour, arrowroot flour, tapioca flour, baking powder, and salt.3/4 cup, plus 2 tablespoons blanched almond flour, 1/4 cup arrowroot flour, 2 tablespoons tapioca flour, 1/4 teaspoon baking powder, 1/8 teaspoon salt
- In a medium mixing bowl, add the butter and sugar. Using a hand mixer, cream the butter and sugar together on medium speed until light and creamy. Add the egg yolk and vanilla extract and continue to beat until fully incorporated.2 ½ tablespoons unsalted butter, room temperature, 5 tablespoons organic cane sugar, 1 large egg yolk, 1 teaspoon vanilla extract
- Sprinkle about half of the dry ingredients over the wet ingredients and mix on low until just incorporated. Add the remaining dry ingredients and mix until a dough forms. The dough starts crumbly and may seem too dry. Continue to mix, and a dough will eventually form. This may take a couple minutes.
- Pour the cookie dough into the center of a piece of plastic wrap and shape into a disc. Wrap the dough tightly in the plastic wrap and refrigerate for at least 1 hour, or even overnight.
- When ready to bake the cookies, preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Very lightly flour your work surface with arrowroot flour. Roll the chilled dough to your desired cookie thickness. I roll my cookies to about 1/4 inch thick. Cut out the cookies using cookie cutters and place on the baking sheet. Repeat as necessary.
- Bake the cookies for 8 to 10 minutes, or until the edges start to turn a light golden brown. Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer the cookies to the wire rack to cool completely.
- Decorate the cookies with my simple royal icing recipe.
The number of cookies you yield from the recipe will depend on how thick you roll the dough and the size of cookie cutters you use.
Notes
- Mixing the Cookie Dough - If you prefer to mix the dough with your stand mixer, I recommend a smaller mixing bowl to mix the ingredients evenly. A regular size mixing bowl is more likely to push all of the ingredients to the side of the bowl. I use a 3 quart mixing bowl on my tilt-head stand mixer, and it works with the regular size attachments.
- Freezing the Cookie Dough – After chilling the dough, put the disc in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator.
- Freezing Baked Cookies – Gently place baked and decorated cookies in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 205kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 36mg | Potassium: 10mg | Fiber: 2g | Sugar: 20g | Vitamin A: 99IU | Calcium: 44mg | Iron: 1mg