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Gluten-Free Sugar Cookies

These delicious gluten-free sugar cookies keep their shape and are topped with decadent cream cheese icing. Great for the holidays and gifting!
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 45 minutes
Course Snack
Cuisine American
Servings 40 people
Calories 4060.9 kcal

Equipment

  • 2 Mixing Bowls
  • 1 Electric Mixer Stand or hand-held
  • 1 Rolling Pin
  • 1 Set of Cookie Cutters Assorted shapes as desired
  • 2 Baking Sheets Lined with parchment paper or silicone mats

Ingredients
  

Main

  • 2 ½ cups gluten-free flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup white sugar
  • ¾ cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ¼ cup cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1 ½ cups confectioners' sugar

Instructions
 

  • Gather all ingredients. Allrecipes/Diana Chistruga
  • Make the cookies: Whisk flour, baking powder, and salt together in a bowl. Allrecipes/Diana Chistruga
  • Beat white sugar, butter, and vanilla in a bowl with an electric mixer until creamy, 3 to 4 minutes. Beat in eggs, 1 at a time, until mixture is smooth. Gradually mix in flour mixture until a dough forms. Allrecipes/Diana Chistruga
  • Form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour. Allrecipes/Diana Chistruga
  • Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper or silicon baking mats. Allrecipes/Diana Chistruga
  • Roll dough on a lightly floured surface and cut into shapes using desired cookie cutters. Arrange cookies on the prepared baking sheets. Allrecipes/Diana Chistruga
  • Bake in the preheated oven until edges begin to brown, about 10 minutes, switching racks halfway through. Cool on the baking sheet briefly before removing to a wire rack to cool, 8 to 10 minutes more. Allrecipes/Diana Chistruga
  • While the cookies are cooling, make the icing: Beat cream cheese, butter, and vanilla in a bowl using an electric mixer until well combined. Slowly beat in confectioners' sugar until icing is smooth. Allrecipes/Diana Chistruga
  • Spread icing onto cooled cookies. Allrecipes/Diana Chistruga

Notes

1. Gluten-free flours can be less forgiving; avoid overworking the dough to maintain a tender texture. A light touch during mixing and rolling is key.2. Ensure butter and cream cheese for both cookies and icing are properly softened to room temperature for smooth, lump-free mixing and optimal emulsification.3. Chilling the dough for the full hour is crucial; it prevents spreading during baking and helps the cookies retain their defined shapes.4. Oven temperatures can vary. Watch the cookies closely during the last few minutes of baking; the edges should just begin to turn golden, indicating they are done without drying out.5. For best presentation, ensure cookies are completely cooled before icing. This prevents the icing from melting or sliding off.