This is actually our second sugar cookie recipe …but can one really have too many sugar cookies? Our first sugar cookie recipe is for the wonderful roll-out dough variety, with which you use cookie cutters to cut fun shapes. They are WONDERFUL and easy to make (of course). But this recipe is for the ultra-soft, melt in your mouth variety that you could find in the grocery store in your pre-gluten free life.
I was addicted to these my freshman year of college (before I went gluten free) and I have missed them dearly! I recently ran into this recipe, and I attempted to make it gluten free, but I was disappointed with the results. Luckily, my mom, who is a gluten free baking genius (as you know) attempted to convert this recipe to a gluten free version and was wildly successful. I don’t know if that’s the correct usage of the phrase “wildly successful” but I know that these cookies are way better than the old gluten-filled version I remember. WAY better. To people who think gluten free can’t taste good, I say “boo-yah”.
Happy weekend, y’all!
Rachel
p.s. While we’re on the subject of sugar cookies, if you ever run into a New Grains gluten free sugar cookie, you must purchase it.
Gluten Free Soft Frosted Sugar Cookies
Print recipe| Serves | 2 Dozen |
Ingredients
Cookies
- 4 1/2 Cups GF Flour Blend
- 4 1/2 Tsp. Baking Powder
- 1 Tsp. Salt
- 1 1/2 Cups butter (3 sticks) (at room temperature)
- 1 1/2 Cups Sugar
- 3 Eggs
- 5 Tsp. Vanilla (I use Mexican Vanilla)
Frosting
- 5 Cups Confectioners Sugar (Sifted)
- 1/3 Cup Butter (Melted)
- 1 Tbs. Vanilla
- 7-8 Tbs. Milk (plus more, as needed)
- Food Coloring (optional)
- Sprinkles (optional)
Directions
| Cookies | |
| Step 1 | |
| Preheat the oven to 350 degrees. In a medium bowl, whisk the flour, baking powder and salt. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for an hour. | |
| Step 2 | |
| When you are ready to bake the cookies, take a 1/4 cup measuring cup and scoop a scant quarter cup of dough then roll into a ball. Flatten the ball slightly and place on a cookie sheet lightly sprayed with GF Pam (regular) or lined with parchment paper. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minute or just until set. This step is the key to these cookies. Do not over-bake! The edges should be no more than very slightly browned, if at all. Let cool. | |
| Frosting | |
| Step 3 | |
| While the cookies are cooling, place the confectioners sugar in a medium bowl. Add the melted butter, vanilla and 4 Tbs. of the milk to the bowl and whisk until smooth. Then whisk in 1 Tbs. at a time of the remaining milk until you reach your desired consistency. If you so desire, tint frosting with food coloring. Use a spatula to frost cooled cookies. Top with sprinkles if you so choose. (Everything tastes better with sprinkles!) Store in an airtight container. | |
| Step 4 | |
| These cookies are so easy and fun to make. I love that they are sugar cookies that you don't have to roll out. Don't be discouraged if the top of the cookies looked cracked when you take them out of the oven. The frosting covers all the imperfections. I need to give credit to Hostess with the Mostest who originally posted this recipe. | |
