A holiday classic, this is a family recipe adapted to be gluten-free and is a real treat! The cookies are light and crisp with a subtle butter flavor and not too sweet, despite being slightly over-decorated by my elves!
Roll Out Sugar Cookies
Amazing texture and taste!
The most wonderful time of the year comes with the most delicious, gluten-free Sugar Cookies!
Recipe dating back to my Grandmother’s sister, these are the perfect texture and taste light, crisp, subtle butter flavor and not too sweet (despite being slightly over-decorated by my elves!).
Every holiday season we have our annual Cookie Baking Day with longtime friends & family, and it is always one of my favorite days of the holiday season!
Cookie baking day has been a tradition since I was a kid and the crew here today included 6 kids. That have been baking together since they were babies. Two of them were diagnosed with celiac disease over 10 years ago and we’ve been baking our family recipes gluten-free ever since (we like using GF Jules all purpose flour – affiliate link ).
These are always the last recipe we make of the day.
They take time because there is a lot of dough and we roll them thin.
But the kids love decorating them and everyone loves eating the,m so it is worth it!
Hope you love these as much as we do!
Scroll down to see the recipe and leave a comment if you try.
A holiday classic, this is a family recipe adapted to be gluten-free and is a real treat! The cookies are light and crisp with a subtle butter flavor and not too sweet, despite being slightly over-decorated by my elves! Dough halves well too.
Author: Healthy Gluten-Free Family
Recipe type: Bakery, Cookies, Dessert, Holidays
Cuisine: Gluten-Free, Vegan optional
Serves: 6-7 dozen cookies
1 cup butter (I like to use 1 stick salted, 1 stick unsalted)
1½ cup sugar
2 teaspoon vanilla
2 teaspoon milk
2 eggs, slightly beaten
3 cups gluten-free all purpose flour with xanthan gum, then 1½ cup more gluten-free flour (I use GF Jules - affiliate)
2 teaspoon baking powder
1 teaspoon salt
Cream the butter until light and fluffy.
Make the dough
Add the sugar and mix very well with the butter.
Add the vanilla and milk, the 2 eggs and blend well.
Sift together the 3 cups of flour, baking powder and salt and then add to the above mixture, beating well after each addition. (Rather than sifting, I just place in a bowl and mix with a pastry cutter).
Add 1½ cup more sifted flour or less as needed. The idea is that it should be stiff enough to roll.
Chill (at least 1 hour - I usually make the day before and then take it out to almost room temp so that it is easy to roll)
Roll, decorate and bake!
Preheat oven to 375 degrees F and line baking sheets with parchment paper. (You will need many baking sheets and probably reuse some)
In batches, use a rolling pin to roll dough to about ⅛ inch thick.
Use cookie cutters of your choice to cut out shapes and place on baking sheets. Sprinkle with colored sugar.
Bake for 8-10 minutes or until set, but not browning.
Let cool and enjoy!
Store in air tight container for several weeks. Cookies freeze well.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...