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Gluten-Free Sugar Cookies with Decorated Frosting Recipe

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★★★★★

4.5 from 134 reviews

These Gluten-Free Sugar Cookies are soft, tender, and perfectly sweet, crafted with a gluten-free flour blend and a luscious homemade buttercream frosting. Easy to roll and cut into any shape, they are great for celebrations and decorated with vibrant colors and sprinkles for a delightful treat everyone can enjoy.

Ingredients

Scale

Cookie Dough

  • 3 cups gluten-free all-purpose flour (with xanthan gum)
  • ¾ teaspoon fresh baking powder
  • ¼ teaspoon salt
  • 8 ounces unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 1 large egg (at room temperature, lightly beaten)
  • 1 tablespoon whole milk
  • 1 teaspoon pure vanilla extract

Buttercream Frosting

  • 8 ounces unsalted butter (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 16 ounces powdered sugar (plus more as desired)
  • ¼ teaspoon salt
  • 4 tablespoons whole milk or heavy cream
  • Food coloring (optional)

Decorations (Optional)

  • Sanding sugar
  • Shaped sprinkles
  • Nonpareils
  • Jimmies
  • Edible glitter

Instructions

  1. Prepare the Flour Mixture: Sift together 3 cups gluten-free all-purpose flour, ¾ teaspoon fresh baking powder, and ¼ teaspoon salt into a medium bowl. Sift again if needed to ensure thorough mixing and aeration, then set aside.
  2. Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer fitted with a beater attachment to cream together 8 ounces of unsalted butter and 1 cup granulated sugar until pale and fluffy, about 1 to 2 minutes. Scrape down bowl sides as necessary.
  3. Add Wet Ingredients: Mix in 1 lightly beaten large egg, 1 tablespoon whole milk, and 1 teaspoon pure vanilla extract until just combined.
  4. Incorporate Dry Ingredients: Lower mixer speed to low and gradually add the flour mixture in small increments. Mix thoroughly after each addition until dough pulls away from the bowl sides, then stop mixing to avoid overworking.
  5. Divide and Chill Dough: Divide dough into two equal halves, place each on a sheet of wax paper, wrap tightly, and refrigerate for 2 hours to firm up.
  6. Preheat Oven and Prepare Baking Sheets: Heat oven to 375°F (190°C). Lightly grease cookie sheets with butter or neutral cooking spray and set aside. Sprinkle powdered sugar over your work surface and rolling pin to prevent sticking.
  7. Roll Out Dough and Cut Shapes: Remove one dough half from fridge, unwrap, and roll out on the dusted surface to ¼-inch thickness. Use cookie cutters to create shapes, placing them 1 inch apart on prepared baking sheets. Combine scraps and reroll as needed.
  8. Chill Cut Cookies: Place cookie sheets with shaped cookies back in the refrigerator to chill. Repeat rolling and cutting with the second half of dough, incorporating scraps from the first half into the second before rolling.
  9. Bake Cookies: Bake cookies for about 5 minutes, then begin checking every 60 seconds. Remove the cookies once the bottom edges just begin to brown to prevent overbaking.
  10. Cool Cookies: Let cookies cool for 2 minutes on baking sheets, then transfer to wire racks to cool completely before decorating.
  11. Prepare Buttercream Frosting: Beat 8 ounces softened unsalted butter with 2 teaspoons vanilla extract on medium-low speed until smooth and creamy, about 1 to 2 minutes. Gradually sift in 16 ounces powdered sugar, mixing on low after each addition. Add ¼ teaspoon salt and mix.
  12. Adjust Frosting Consistency: Increase mixer speed to medium and add 4 tablespoons whole milk or cream in 1-tablespoon increments, fully incorporating each before adding more, until desired spreadable consistency is reached. Add extra powdered sugar if frosting is too thin.
  13. Add Color (Optional): Mix in food coloring until desired shade is achieved.
  14. Decorate Cookies: Transfer frosting into a piping bag or use an offset spatula to frost cooled cookies. Decorate with sanding sugar, shaped sprinkles, nonpareils, jimmies, edible glitter, or decorations of choice.
  15. Set Frosting and Serve: Let frosted cookies stand for 3 to 5 minutes until the buttercream slightly sets, then serve and enjoy.

Notes

  • Ensure the gluten-free flour blend includes xanthan gum to help replicate the texture of gluten.
  • To prevent sticking, thoroughly dust your rolling pin and work surface with powdered sugar.
  • Do not overbake cookies; removing them once the edges are just browning preserves softness.
  • Chilling dough halves separately helps with easier handling and prevents spreading.
  • Butter and eggs should be at room temperature for best mixing results.
  • For firmer frosting consistency, add more powdered sugar as necessary.

Keywords: gluten-free sugar cookies, sugar cookies, gluten-free desserts, holiday cookies, decorated sugar cookies, buttercream frosting, allergy friendly cookies

Find it online: https://miarosetti.com/gluten-free-sugar-cookies-with-decorated-frosting-recipe/