The whole family joins in this family tradition of making gluten-free roll out sugar cookies, even my grown sons if they are home!
Warning! This is not a grain free or refined sugar free recipe. It is the one cookie we make with actual sugar.
A word on the flours used- sweet rice flour is not rice flour!! They are not interchangeable. And potato starch is not potato flour, also not interchangeable! Sorghum is a grain but according to Dr. Gundry is healthier than other grains.
As always, I am looking for a lower sugar frosting recipe. For cakes I started using whipping cream sweetened with a little maple sugar. However, that would not work here. If you have a buttercream frosting that is low sugar, please share!
Natural food dyes to try – Watkins. Watkins also makes natural sprinkles and decorating sugars. I also ordered from Burlap and Barrel this year.
Gluten-Free Rolled Sugar Cookie
Equipment
- Rolling Pin
- cookie cutters
- stand mixer or hand held electric mixer
Ingredients
Wet Ingredients
- 3 sticks butter (1½) cups room temperature
- 2 cups white sugar
- 4 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups sorghum flour
- 1 cup sweet rice flour
- 1 cup tapioca flour
- 1 cup potato starch
- 2 tsp baking powder
- 2 tsp xanthan gum
- ½ tsp salt
Extra
- extra sorghum for rolling
Instructions
Wet Ingredients
- Beat the butter and sugar together until light and fluffy.
- Add eggs one at a time incorporating well.
- Add vanilla and mix.
Dry Ingredients
- In a separate bowl, mix all the dry ingredients together with a whisk.
Combining
- Gradually add the dry ingredients ½ cup at a time.
- Because the recipe is doubled, you may need to remove the dough to a large bowl to finish mixing in flour.
- Once the dough comes together, separate into two round disks. Wrap each in plastic wrap.
- Refrigerate overnight or for a few hours. Optionally, place in freezer for an hour. Set the timer!
Finishing
- Preheat oven to 375℉. Line cookie sheets with parchment.
- Sprinkle sorghum on work surface. Roll a section of the dough out to ¼ inch thick. We tend to like thicker soft cookies.
- Cut with your chosen cookie cutter shapes and using spatula place on cookie sheet.
- Bake for around 12 minutes It is a good idea to rotate sheets at 6 minutes for even cooking. The bottoms will be just golden and the edges just barely brown.
- Cool on cookie sheet for 5 to 10 minutes before moving to cooling rack.
- Once completely cool, frost, and decorate.
Notes
My mom’s traditional buttercream frosting recipe….