Rolled sugar cookies are great anytime of year, for all types of celebrations, because you can cut and decorate them to fit any theme that you can imagine. Sugar cookie recipes range from cardboard like, chalky and tasteless, to delicious, perfectly textured bites of deliciousness. If you think you don’t like them, try a new recipe.
I like to add a little cardamom to my cookie dough, because it adds a subtle flavor that isn’t overpowering and makes them just a little more interesting. If you are decorating your sugar cookies with royal icing, the possibilities for flavoring and coloring are endless. I most often stick to vanilla, almond or lemon.
The available choices for decorating just keep getting better, and I have many of my favorites compiled in my Cookie Decorating list on Amazon. There are edible glitters, dusts, sprinkles, markers and so much more.
A great way to get kids involved without making a huge mess is to have them help with cutting and baking. After the cookies are baked, ice the entire cookie with royal icing, and let it dry. Once the cookies are dry, give the children edible food markers and let them draw away. This makes a great activity for parties and family gatherings, because it is relatively mess free and lets the children be as creative as they want to be.
This recipe also works perfectly with Better Batter, Cup 4 Cup, King Arthur Measure for Measure, Bob’s Red Mill 1:1, or either of my Gluten Free Flour blend recipes.
Gluten-Free Rolled Sugar Cookies
- 500 grams 1:1 gluten-free flour blend
- 1 teaspoon cardamom, ground
- 1 teaspoon kosher salt (or coarse salt)
- 336 grams unsalted butter
- 224 grams granulated sugar
- 2 large eggs (112 grams total)
- 2 teaspoons vanilla
- Confectioners' sugar (for dusting and rolling)
Whisk together the flour, cardamom and salt. Set aside.
Place the butter and sugar in large bowl of an electric stand mixer, and beat until light in color. Add the eggs and vanilla, beat to combine.
Put the mixer on low speed, and gradually add your flour mixture. Beat until the dough pulls away from the side of the bowl.
Divide the dough in half, cover in plastic wrap, and refrigerate for an hour.
Preheat oven to 375 degrees.
When ready to roll, dust the counter and surface of the dough lightly with flour or confectioners' sugar. Roll the dough to ¼-inch thickness. Move the dough around, and check underneath frequently to make sure it is not sticking.
The dough is extremely forgiving. You can piece together scraps of dough to re-roll it numerous times without compromising the quality. If the dough has warmed too much during rolling, place a cold cookie sheet on top for 10 minutes to chill, or place it back in the fridge for a few minutes.
Cut cookies into desired shape, and place at least one-inch apart on a baking sheet lined with parchment or a silicone baking mat.
Bake for 7-9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for two minutes after removal from oven, then move to cool completely on a wire rack.
Frost with royal icing, and let dry at least eight hours before covering. Once dry, these cookies will hold for two to three weeks at room temperature if sealed in an airtight container or individually wrapped.
This is the only royal icing recipe that I use for cookies, gingerbread houses and fondant cake detail work. It’s easy to work with, sets quickly and doesn’t use raw egg whites. Best of all, it dries just hard enough to paint on and package, but not so hard that it will break a tooth.
In a large bowl using either a hand mixer or a stand mixer fitted with a paddle attachment, beat confectioners' sugar, meringue powder, water and extract (if using) together on medium speed for five minutes. Start the mixer on low to avoid being covered in confectioners' sugar.
I start with six tablespoons of water, but you may need to add more if you live somewhere that is dry, or you like a looser icing for flooding cookies.
When lifting the paddle up, the icing should drizzle down and smooth out within 10-15 seconds. If it's too thick, add more water. If it's too thin, add more sifted confectioners' sugar.
*If you prefer not to use meringue powder, you can omit the meringue powder and the water by replacing them with a total of three pasteurized egg whites (90 grams).
**If you need to make this egg free/vegan, you can omit the meringue powder and water, replacing them with a total of 90 grams aquafaba (six tablespoons).