- 2 1/3 cup gluten-free flour* 345.3 grams (I used Bob’s Red Mill 1:1 GF Baking Flour)
- 1 cup sugar, 220 grams
- 1 teaspoon vanilla extract
- 2 sticks butter, 1 cup or 226.8 grams
- 1 large egg + 1 egg yolk
- 1/4 teaspoon baking powder
- Preheat + Measure Flour: Preheat oven to 375F. Sift together the flour and baking powder in a large bowl. (Make sure you don’t pack the flour when measuring. I recommend using a scale and weight the flour for more accuracy. If measurements are off, this will result in cookies that spread).
- Cream The Butter: Place the room temperature butter and sugar in a large bowl and beat with standing or handheld mixing until light in color, around 3-4 minutes (This is such an important step, however, make sure not to overbeat because it will warm the butter and make it too soft).
- Make The Dough: Add the eggs and vanilla extract and beat to combine. Turn the mixer to low speed and gradually add the flour mixture in, and beat until the mixture pulls away from the side of the bowl and turns into a dough.
- Roll The Dough: Knead the dough together, use a little powdered sugar to a surface here if it’s too sticky. Cut the dough in half and place each one on top of a large sheet of parchment paper. Additionally, place a piece of plastic wrap over the top and begin to roll out using a rolling pin. This method will help prevent it from sticking. Remember, the more the dough is rolled, the more it will warm and become soft. (If you don’t want to use this method, simply sprinkle the surface area you will be working on with powdered sugar and roll out the dough). Use powdered sugar instead of flour to prevent the cookies from spreading in the oven.
- Chill The Dough: Add the dough to the fridge for 30 minutes to chill. I transfer the rolled dough and parchment paper to a baking sheet and chill this way. It makes cutting so easy after they are chilled.
- Cut & Bake: Remove from the fridge and cut desired shapes using a cookie cutter of choice. Place each cookie at least 1-inch apart on a greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes ( I always remove at 7 minutes for a softer cookie) or until cookies are just beginning to turn brown around the edges.
- Enjoy: Let sit on baking sheet for 1 minute after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in an airtight container for up to 1 week.
- TO PREVENT SPREADING: It is so important to follow these steps closely so the cookies don’t spread. If they do spread, it is because a step was missed or the ratios were off and not measured correctly.
- TESTING: This sugar cookie recipe has only been tested with Bob’s Red Mill Gluten Free 1:1 Baking Flour. The measurement and weight of other gluten-free flour may differ from Bob’s Red Mill. If you use another brand, it’s possible your flour-to-fat ratio will need slight tweaking. GF flour can weigh between 122g and 148 grams per cup depending on the brand.
- CREAMING BUTTER: It is very important to cream your butter and to weigh the flour and sugar correctly. If you aren’t careful, this will through off the ratio.
- CHILL THE DOUGH: This step is your friend. It is a MUST. Chill either the dough first or cut your cookies and chill before baking. Just make sure to not skip this step.
- ALWAYS PREHEAT OVEN: Always make sure your oven is completely preheated before adding in the cookies. This will ensure an even bake.
- SAY NO TO COOKING SPRAY: Avoid adding cookie spray to your cookie sheet pans or hands. The grease can lead to cookies that spread.
- Prep Time: 10 minutes
- Cook Time: 7-9 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Keywords: gluten-free sugar cookies, royal icing