Monday, 23 March 2015

Spring Sugar Cookies - Gluten Free

I made my sugar cookie recipe the other day, decorated with royal icing, for spring.  We spent two days spring cleaning the house. My dad’s birthday is the day after the first official day of spring.
Why am I telling you this?

Because I woke up to snow on the ground again this morning.  

So I’m posting these happy, bright spring cookies today to remind myself that it is spring and warmer weather will come soon. Even if we are under a blanket of snow today.

What’s the weather like where you are?

Sugar Cookies

Gluten Free Sugar Cookies

sugar cookie

Prep Time:

Cook Time:

Yield:2-3 dozen cookies


  • 227 grams butter (room temperature)
  • 200 grams sugar (I used xylitol but white sugar in the same amount should work)
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 280 grams all-purpose gluten free flour
  • 1 teaspoon xanthan gum if your mix does not include it
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Preheat oven to 350 F
  2. Cream together the butter and sugar until it's a really light yellow (I use a stand mixer)
  3. Add the egg and vanilla and mix until combined.
  4. In a small bowl, whisk together the flour, salt and baking. Add this dry mixture to the sugar and butter, half at a time, and mix well.
  5. Scoop dough out onto a piece of plastic wrap and chill in the fridge for 20-30 minutes. (This makes it easier to cut out shapes.)
  6. Flour counter with tapioca starch and use half of the dough (put the rest back in plastic in the fridge.)
  7. Roll out dough until about an eighth of an inch to a quarter of an inch thick or so.
  8. Dip a cookie cutter in some of the tapioca starch on the counter and cut out cookies.
  9. Place cut cookies on a pan lined with either parchment paper or a non-stick baking sheet (like Silpat)
  10. Bake at 350 for 10-12 minutes or until lightly golden around the edges.
  11. Repeat with other half of dough.
  12. Let cool completely before icing.

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