Soft, chewy, and addicting gluten free sugar cookies! These are simple, and will totally be a crowd pleaser for the upcoming holidays. I used the fun colorful sprinkles I had on hand, but just swap these with some holiday-themed sprinkles and you’re set! Plus, you can use some fun cookie cutters to get even more festive.
I used a gluten free flour blend for these (the one I used linked here). I do tons of gluten free baking around the holidays, so buy the 4-pack so I don’t have to keep running back to the store.
Also, a note on the flour used. I have not tested these with any other flours (i.e. almond flour, coconut flour, oat flour, etc.). These do not tend to be an exact substitute for all purpose flour, so I have no idea what your results will be! Plus, it’s a little overwhelming how much we bake with almond flour these days! There is no need to fear a regular treat here and then (gluten free if you need it to be), made with better ingredients but not necessarily paleo. A treat is a treat, you feel me?
A for the frosting, Whole Foods always has some good options! I go for an organic one made with simple ingredients. For the sprinkles, look for ones dyed with plants! Say goodbye to regular food dyes- loaded with chemicals and linked to various health concerns. I buy plant-dyed sprinkles online or in Whole Foods. The ones I have linked here.
Back to the cookies themselves! They remind me of those grocery store cookies- you know the ones with the bright colored frosting that everyone would bring in for birthday treats at school? So good. These are a healthier version of those 🙂
Perfect for any upcoming gatherings, or just to have a treat around at home. Blake loves to dip these in almond milk as a little night cap treat. Respect.
What other holiday treats should I make this season!? Our wedding planning is coming down to the wire, but I still always find the time to bake. Sweet tooth problems.
I can’t wait to hear what you guys think of these! Enjoy and happy baking!Print
Soft and addicting gluten free sugar cookies.
- 2 cups gluten free all purpose flour
- 1 tsp xanthan gum (unless your flour blend already has it)
- 1/2 cup coconut sugar
- 3/4 tsp baking powder
- pinch of sea salt
- 1 egg
- 1/2 cup butter, softened
- 3 tbsp honey
- 2 tbsp almond milk (or milk of choice)
- 2 tsp vanilla extract
- Frosting and sprinkles for decorating
- Preheat the oven to 350°F.
- In a large bowl, mix together the flour, xanthan gum, coconut sugar, baking powder, and pinch of sea salt until well combined.
- In a separate bowl, whisk together all remaining wet ingredients until smooth.
- Combine wet and dry ingredients. Be patient! This will at first be a dry and stiff dough. Once you’ve mixed everything together, use your hands to really form into a ball of dough.
- Roll the dough out between 2 pieces of parchment paper (use a roller, bottle of wine, jar of sauce, whatever you have!). Roll out into about 1/2″ thick.
- Use cookie cutters or anything round (I used a mason jar lid) to cut out the cookies. Repeat the roll out process with any scraps of dough until all dough is used up.
- Bake for 7 minutes. Allow to cool for a few minutes, then transfer to a wire rack to cool completely before frosting.