Gluten-Free Sugar Cookies (Cut-Out Cookies)
User Reviews
4.2
Gluten-Free Sugar Cookies (Cut-Out Cookies)
Description
This recipe uses softened butter or ghee combined with organic cane sugar, egg, baking powder, vanilla, and sea salt, then incorporates coconut flour and arrowroot powder to form a workable dough. After resting briefly, more arrowroot powder is kneaded in to achieve the right consistency for rolling out. The dough is rolled to about a quarter to a third inch thickness and cut into shapes with cookie cutters. Baking at 350°F until the cookie bottoms turn golden ensures a tender but sturdy texture. Once completely cooled, cookies may be decorated using a homemade vanilla icing made by mixing powdered sugar, vanilla extract, and almond milk to a spreadable consistency. Natural-colored sprinkles can add visual appeal. These cookies store well when kept in airtight containers.
Ingredients
- ¼ cup butter softened, or ghee
- ½ cup organic cane sugar
- 1 egg large
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt sea salt
- ½ cup coconut flour
- 1–2 Tablespoons arrowroot powder or tapioca flour
Vanilla Icing
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1-2 teaspoons almond milk
- Sprinkles look for ones that are naturally colored
Instructions
- Preheat oven to 350ºF.
- In a medium mixing bowl stir together butter or ghee, sugar, egg, baking powder, vanilla extract and sea salt. Add coconut flour and mix until combined. Allow the dough to rest for 5 minutes at room temperature.
- After 5 minutes, sprinkle 1 Tablespoon of arrowroot powder over dough and knead, using your hands until firm. If it is sticky or too wet, add another Tablespoon of arrowroot.
- Dust a clean rolling surface (or a parchment lined surface) with arrowroot and roll out dough, using a rolling pin, until it's about 1/4-1/3″ thick.
- Use cookie cutters to cut dough into desired shapes and place on cookie sheet.
- Bake for 8-10 minutes or until the bottom of the cookies are golden. Let cool for a few minutes on the sheet before carefully transferring to a wire rack to cool completely.
- Once cookies are cool you can frost and decorate them. To make homemade icing, combine powdered sugar, vanilla and almond milk (start with 1 teaspoon) in a small bowl. Whisk until all lumps of sugar have dissolved and icing is the thickness you desire. You don't want it to be super thick, but also don't want it to be too runny where it melts off the cookies. Frost cookies with icing and add sprinkles right away, before the icing has a chance to set.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow the dough to rest to improve texture before rolling and cutting.
- Adjust arrowroot powder as needed to reach dough firmness suitable for rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1cookie with icing | |
| Calories | 164kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Sodium | 144mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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