Easy gluten-free sugar cookies
Today I have thé recipe for you for easy gluten-free sugar cookies. Delicious soft cookies that are perfect for decorating or just to eat plain as they are.
These gluten-free sugar cookies are also low FODMAP. And the great thing is: nobody will taste that they are either gluten-free or low FODMAP.
They just taste how sugar cookies should taste: sweet, soft and you can never stop after one.
How to make gluten-free sugar cookies?
The sugar cookies are easy to make, yay!
This recipe has seven ingredients, most of which you probably already have in your fridge or pantry.
Except for maybe one, but if you bake gluten-free more often you are probably familiar with it already:
- Granulated sugar
- Butter: butter hardly contains any lactose anymore because of the processing.
Therefore it is very low in lactose and also suitable for people who eat low FODMAP. I use plain unsalted butter.
- Vanilla extract: if you want to change the flavor of your cookies a little, you can also experiment with using different extracts. Such as almond extract. Or use both 🙂
- Gluten-free flour: I use a basic gluten-free flour mix. My mix of choice is Schär Mix It Universal. The main ingredients of this mix are cornstarch, rice flour, sorghum flour, and rice starch.
A gluten-free flour mix with similar ingredients should also work. Such as Doves Farm plain gluten-free flour or Bob’s Red Mill gluten-free 1-1 baking flour.
- Xanthan gum: xanthan gum helps to make gluten-free flour easier to handle and kind of acts as a replacement for gluten. I would really advise using this.
If your flour mix already contains it, you can omit it.
Frequently asked questions
How long do sugar cookies last?
You can best store the gluten-free in an airtight container at room temperature. Then the cookies will last for about a week.
But I am pretty sure your batch of cookies will be finished quicker 😉
You can also freeze the cookies. Make sure to wrap them airtight, then they will last up to 3 months.
How to know when the cookies are done?
Sugar cookies are done when the cookies have set, but when they are edges are not yet browned.
Different from other cookies, sugar cookies might look like they are not done yet when you take them out of the oven. They don’t “brown” like other cookies do.
How to keep the cookies from spreading?
Don’t overmix your batter. You mix the butter-sugar mixture for 3-4 minutes. The other ingredients are just mixed until combined. No need for mixing for very long.
Next to that, it is important that your dough is cold enough. So don’t skip the cooling.
If you have cut out the cookies and this took you quite a while or when it is a warm day, it is smart to put the cookies into the fridge again on the baking sheet for about 15 minutes. So they can cool again.
If your dough is too warm, this can cause the cookies to spread.
Also, when baking your cookies in batches, make sure to put the cut-out cookies or dough that you are not baking back into the fridge.
Easy gluten-free sugar cookies for every occasion. Cut out sugar cookies that are perfect for frosting or just to eat as they are. Low FODMAP and low lactose
- 200 g (1 cup) granulated sugar
- 115 g butter (1/2 cup), at room temperature
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1/2 tsp salt
- 275 g (2 cups) gluten-free flour
- 1 tsp xanthan gum (omit if your flour mix already contains this)
- Beat sugar and butter together in a large bowl. Mix for about 3-4 minutes until you have a very light and fluffy mixture.
- Add the egg and vanilla extract and mix shortly.
- Add flour, salt, and xanthan gum and mix until everything is combined and you have a nice dough.
- Wrap the dough in clingfilm and put it into the fridge for 1 hour to cool.
- Preheat the oven to 180 degrees Celsius (350 F).
- Cover a baking sheet with baking parchment.
- Roll the dough out on a floured surface. Cut the cookies out using a cookie cutter.
- Place them on the baking sheet. Bake the cookies in the oven for 10-12 minutes.
- Cool for a few minutes on the baking sheet. Then transfer to a wire rack to cool completely.
- Prep Time: 15 min
- Waiting time: 1 hour
- Cook Time: 12 min
- Category: Cookies
- Method: Oven
- Cuisine: International
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