How to Make Gluten Free Sugar Cookies

As people become more health conscious, many are adopting a gluten-free diet. Some choose this healthy lifestyle because of food allergies, such as wheat, others go gluten free because of celiac disease and some people are just hoping changing their diet will help them feel better. Don't be too alarmed, though. Giving up gluten doesn’t mean giving up flavor. Believe it or not, many of your traditional favorites can be adapted to a gluten free recipe. Here's how you can make a delicious sugar cookie using healthy ingredients.


Step 1

Preheat the oven to 350 degrees.

Step 2

Combine rice flour, cream of tartar, baking soda, xanthan gum and 1/8 tsp. salt in a bowl, and mix well. Cut in the butter until the mixtures looks like small crumbs.

Step 3

In a separate bowl, combine the sugar, egg, and 1/2 tsp. gluten free vanilla. Add this mix into the dry ingredients and mix until the dough pulls away from the sides of the bowl. Shape the dough into a ball, flatten and chill for at least an hour.

Step 4

Sprinkle a bit of confectioner's sugar on some parchment paper, and put the dough on top of it. Sprinkle the top with a little bit more confectioner's sugar, and then roll the dough out to a thickness of 1/4 inch. Cut out shapes as desired. Bake at 350 for 12 to 14 minutes, or until the edges turn golden. Cool on a rack and when cooled, add frosting.

Step 5

Make the frosting by whipping together the confectioner's sugar, shortening, 1/8 tsp. salt and 2 tsp. gluten free vanilla. Add boiling water, a little bit at a time, and beat the icing until smooth. Frost the cooled cookies, and serve.

Tips and Warnings

If you can't find Nielsen-Massey gluten-free vanilla, check with other manufacturers to make sure their products are gluten free.

Things You'll Need

1 1/2 cup white rice flour, 1/2 tsp. cream of tartar, 1/2 tsp. baking soda, 1 1/2 tsp. xanthan gum, 1/2 cup butter, chilled, 1/2 cup sugar, 1 egg, lightly beaten, 1/2 tsp. + 2 tsp. Nielsen-Massey gluten free vanilla extract, 1/4 tsp. salt, divided, 1 1/2 lbs. confectioners' sugar , 1/3 cup shortening , 1/3 cup boiling water

About this Author

Patti Wigington has been writing for nearly twenty years. Her work has appeared on a variety of websites and in a number of print publications, and she spent five years as a staff writer for a Columbus, Ohio, newspaper. She is the author of a children's book, a novel for middle grade readers, and two adult novels.

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