Stacey Bakes Gluten-Free Sugar Cookies
Soft, buttermilk sugar cookies free from all traces of gluten.
Servings Prep Time
2dozen 30Minutes
Cook Time
7Minutes
Servings Prep Time
2dozen 30Minutes
Cook Time
7Minutes
Ingredients
Cookie
Frosting
Instructions
Cookies
  1. Preheat the oven to 400 degrees F then cream together the butter and sugar. Beat in egg and coconut flavoring until well combined.
  2. Add the baking soda and powder, then mix, stopping to scrape the bowl once.
  3. Next, alternating between the flour and the buttermilk, add these two ingredients. Make sure not to over-mix at this stage. You want ingredients combined properly, but if you beat too fast, or too long you will end up with TOUGH cookies. Nobody wants that.
  4. Next you need to refrigerate the dough before rolling out – UNLESS you have parchment paper. You don’t? Go get some! It’s the best, and all kitchens should be stocked!
  5. If you are using the parchment method, here it is: grab about half the dough, pat into a large ball, dust lightly with some extra flour so it’s not sticky, then lay it on a sheet of parchment paper. Top it with another sheet of parchment paper, and roll out to about 1/4 inch thickness. Remove the top sheet of paper, and cut out the cookie shapes and place them on a baking sheet (Preferably with another sheet of parchment paper on that tray! It’ll be your best friend and make clean-up so much easier.) Gather the scraps into another ball, and repeat until all the dough is gone.
  6. Bake cookies for approximately 6-8 minutes. They will look barely done. White on top, and very light brown on the bottom. These dry out quickly so do not over bake. I repeat… do not over bake.
Frosting
  1. While the cookies are baking, using the whisk attachment in your mixer, beat the butter until it’s light and fluffy… from 5-15 minutes. Yes, seriously, 15 minutes if you’re brave enough. It’ll be so light and fluffy, you won’t believe it – neither will Santa. He will probably leave you an extra gift.
  2. Add the powdered sugar, vanilla and milk. If frosting seems too thick, add more milk, 1 Tbs. at a time until desired consistency is reached. Now, it’s time to put on your creative hat and mix up ALL the colors and go to town on that Christmas cookie decor.
  3. This goes without saying (I hope) but please do not attempt to frost the cookies until they’re completely cool. The frosting will melt and you’ll be sad. I don’t want you to be sad.
  4. These cookies freeze really, really well after they’re frosted – making this a great recipe to make ahead for all those parties you’ve got coming up.
Recipe Notes

A few notes.

If you want to get really crazy, you can trade out one stick of butter in the frosting recipe for a block of softened cream cheese. All other directions remain the same.

If you’re looking to make this dairy free, just trade out the butter for dairy free butter sticks. They’re sold in most every grocery store next to the real butter. Sub the buttermilk for a mixture of almond(or coconut) milk and 1 Tbs of vinegar. Lastly, double check your gluten-free flour mixture to make sure there’s no dairy in that. The blue-bag Cup for cup contains dairy.

To make this recipe full of gluten, swap out the gluten-free flour for regular, white unbleached flour, but up it to 3.5 cups instead of 3 cups. All other directions remain the same.

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