This recipe for perfectly soft gluten-free sugar cookies from Alison of A Girl Defloured is next-level delicious!
“And wuv, tru wuv, will fowow you foweva… So tweasure your wuv. ” {The Impressive Clergyman from Princess Bride}
I heart Valentine’s Day. I know that cynics abound, but love, true love, doesn’t just have to mean buying stuff for your Valentine. It can be celebrating our love for our friends, kids, family, life itself–and yes, our lovers. It can be about sugar, and cookies and sugar cookies….like these.
These gluten-free cookies are simple and sweet…and the dough is a dream. They can be rolled and cut out into any shape, obviously. But today it’s hearts, more hearts and cupids, with a dusting of red sparkly sugar.
Love is in the air…or maybe it’s just sugar. But that’s pretty much the same thing right? Ahem. Happy Valentine’s Day!
These classic, gluten-free sugar cookies are soft and sweet–exactly like you remember from your gluten-eating days. Decorate them with sprinkles or top them with whipped frosting, then share with the ones you love.
Want more gluten-free Valentine's treat ideas? Fall in love with this White Chocolate Rocky Road or even make your own Homemade Conversation Candy Hearts.
If you'd like to add designs to your cookies instead of colored sugar or sprinkles use this Royal Icing from Cookie Master Kelli Eldred. You could also use this Fluffy Frosting recipe to top your cookies too.
Soft Gluten-Free Sugar Cookies
Ingredients
- 1 stick | ½ cup softened butter (I almost always use salted butter when I bake…gasp!)
- ½ cup granulated sugar, such as Zulka Morena Pure Cane Sugar (they sent me some to try and it’s awesome!)
- ¼ cup powdered sugar
- 1 egg, room temp
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups all-purpose gluten-free flour blend (mine is great, Trader Joe’s Brand is also fine)
- 1 teaspoon xanthan gum (omit if your flour blend already contains it)
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- gluten-free sprinkles, for decoration
Instructions
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, beat butter and sugars together until light and fluffy. Add egg and extracts and beat until evenly combined.
- In another small bowl, whisk together the flour, xanthan, baking powder and salt. Add to the butter/sugar mixture and beat until it comes together in large clumps.
- Turn dough out onto a square of parchment and knead together (using your hands) until a nice smooth ball of dough froms. It should only take a couple of turns. Cover dough with another sheet of parchment and roll out until it’s about ¼ inch thick.
Courtesy our friend Alison Needham, A Girl Defloured
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