Gluten Free Sugar Cookies
These Gluten Free Sugar Cookiesare soft, tender and taste just like your favorite bakery style cookie with a sweet & creamy 4-ingredient vanilla buttercream frosting. Perfect any time you're craving a soft healthy sugar cookie and a favorite for holiday cookie trays! Plus, they are refined sugar-free, paleo-friendly and easily dairy-free.
Ingredients
For the Cookies
- 1 1/2 cups superfine almond flour
- 2 tbsp tapioca flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 3/4 cup maple sugar
- 1/2 cup softened unsalted grass-fed butter or refined coconut oil
- 1/3 cup room temperature dairy-free sour cream or coconut cream
- 1 egg room temperature
- 2 tsp vanilla extract
For the Buttercream
- 1/3 cup grass-fed butter or sustainably sourced palm shortening
- 3 tbs dairy-free cream cheese , we like Miyokos
- 2 cups powdered coconut sugar or maple sugar
- 2 tsp vanilla extract
- beet powder optional, for color
Instructions
For the Cookie Dough:
-
Whisk together flours, baking soda, baking powder and salt in a bowl.
-
In a stand mixer with a paddle attachment, cream together sugar, butter and sour cream until light and fluffy.
-
Add egg and vanilla and mix again.
-
Slowly spoon in dry ingredients, mixing on low speed until cookie dough is just combined.
-
Cover bowl with plastic wrap and chill cookie dough for 1 hour.
-
Meanwhile, prepare two cookie sheets with parchment paper.
-
Scoop 2-tbsp balls of cookie dough onto the cookie sheets, spacing 2-3 inches apart.
-
Take the bottom of a flat glass dusted with flour and gently mash down each cookie dough ball until flat. Reshape edges if needed with floured fingers.
-
Place cookies back in the fridge to chill while oven preheats.
-
Preheat oven to 375°F.
-
Bake cookies on middle rack until slightly golden on edges, about 9-11 minutes. Don't overbake.
-
Place cookie sheets on cooling rack and allow cookies to completely cool before frosting.
For the frosting
-
In a stand mixer or a large bowl with a hand mixer, beat butter and dairy-free cream cheese until light and fluffy, about 2-3 minutes.
-
Add vanilla and powdered sugar and mix until smooth.
-
Add food coloring, a small amount at a time, mixing until desired color is reached (optional).
-
Frost the cooled cookies, leaving a small border exposed.