One of my favorite cookies this time of year is the sugar cookie because there is so much you can do with them. They make great gifts or you can host a cookie decorating party – that is always fun for the holidays, plus I hear they are a favorite of Santa’s!
When I had my bakery, I made an amazing sugar cookie but it has gluten in it, and replacing that with gluten-free flours just didn’t taste the same. And I didn’t only want to make a gluten-free cookie, I wanted this sugar cookie to be grain-free as well.
I tried making several batches that just didn’t make the cut so I turned to my fellow food bloggers for help. After even more sample tries, I finally settled on a recipe that I love. I have Erin from Meaningful Eats to thank for this recipe.
It really is the perfect gluten and grain-free sugar cookie recipe. It rolls out easily and the cookies hold their shape once in the oven and they taste amazing!!
I hope you give this recipe a try and let me know what you think – as I mentioned, I have it on good authority that Santa loves these sugar cookies too!
If you like these cookies, you might also like these Delicious Gluten-Free Gingerbread Cookies, Santa loves these too;)
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Delicious Gluten-Free Sugar Cookie
Ingredients
1/2 cup butter, ghee, or palm shortening, softened
1/4 cup softened coconut oil
3/4 cup sugar
2 eggs, room temperature
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. fine salt
2 1/4 cups finely ground almond flour (we used King Arthur Almond Flour)
1/2 cup coconut flour (we used Bob Mills Coconut Flour)
Instructions
1.) In the bowl of a stand mixer, cream together the butter, coconut oil, and sugar. Add the eggs, vanilla and mix until incorporated.
2.) In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
3.) Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
4.) Preheat the oven to 350F. Line 2 baking sheets with parchment paper or a Silpat.
5.) Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is 1/4 thick. Cut out the cookies using your choice of cutters. This dough works best when it is cold so you may need to put back in the freezer or fridge if you don’t work quickly. Using a spatula to transfer the cut cookies to the baking sheets. Gather the remaining scraps back up into a ball, place in the freezer or refrigerator for until the dough is cold and roll out again.
6.) Bake the cookies for 9-10 minutes, until lightly golden. Cool on a baking sheet for 2 minutes then transfer to a wire rack to cool completely before decorating.
7.) We used the same Royal Icing that we used on our Gingerbread cookies last year but you can use any decorations and icing you like!
