Frosted Sugar Cookies (gluten free)

These Gluten Free Frosted Sugar Cookies are a must-make this holiday season. Gift them, leave them on a plate for Santa, or hoard them for yourself.  Recipe courtesy of Sharon Lachendro from What the Fork Food Blog.

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Votes: 14
Rating: 3.36
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Servings 24servings
Prep Time 20minutes
Cook Time 8minutes
Submitted By Sharon Lachendro from What the Fork Food Blog
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 14
Rating: 3.36
You:
Rate this recipe!
Servings 24servings
Prep Time 20minutes
Cook Time 8minutes
Submitted By Sharon Lachendro from What the Fork Food Blog
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. To make the Cookies: Preheat oven to 350 degrees and line baking sheets with silicon mats or parchment paper.
  2. In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
  3. In the bowl of a stand mixer, cream together the shortening and sugar until light and creamy, about 1-2 minutes. Mix in the eggs one at a time, beating after each addition then mix in the vanilla extract.
  4. Slowly mix in the dry ingredients and mix until completely incorporated. The dough should be slightly firm but still soft, not sticky, and not stiff. (Do not add additional flour to the 3.5 cups because you will be rolling the dough on flour and sprinkling it with flour each time you roll it.)
  5. Turn the dough out onto floured parchment paper. Cover with plastic wrap and roll out until it's about 1/4-1/2 inch thick. Sprinkle the dough with a little more flour and rub evenly over the dough. Use desired cookie cutters to cut into shapes.
  6. Transfer the cookies (carefully) to the prepared baking pans and bake 8-10 minutes (mine were done in 8 but it will depend on the size of your cookie cutters). Cool cookies on the baking sheet for a few minutes before cooling completely on a wire rack.
  7. **Important: when re-rolling the dough to cut additional cookies, sprinkle the parchment paper and then dust the rolled dough with a little flour EACH TIME you re-roll the dough. This is why you don't want to add more than the 3.5 cups of flour to start with.
  8. Bake cookies in batches if necessary. Cool completely before frosting.
  9. To make the Frosting: Add the shortening, vegan butter, and powdered sugar to the bowl of a stand mixer. Mix on low speed until the sugar is incorporated. Turn the mixer to medium-high and beat for 1 minute. Mix in the vanilla extract and milk and mix until the frosting is light and fluffy, about 1 minute or less. Mix in food coloring if using.
  10. Frost the cookies and top with sprinkles. Serve immediately or store in an airtight container until ready to serve.
Recipe Notes

The dough does not need to be chilled before rolling or baking. The shortening works really well in the cookies and they don't spread out while baking. I have not tested this recipe with butter, which may require chilling time for the cookies to keep their shape.

Products Used in this Recipe
Recipe Comments

One thought on “Frosted Sugar Cookies (gluten free)

  1. Maggie

    I tried this recipe and the “dough” never formed, it was like…sand. we eventually decided to try adding milk and it saved the cookies, which were delicious because they weren’t too sweet. But we had to chill several times or it wouldn’t stay together properly…

    Reply

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