Our Paleo Family

Gluten Free Sugar Cookies




When it comes to gluten free cookies, you have a couple of choices. You can buy a mix or even buy prepared gluten free cookies at some stores (I’ve done both), but if you really want to control what goes into your body and your little people’s bodies, then you need to make your own.

When you can’t use a paleo recipe like this one due to nut allergies, but still have to keep it gluten and dairy free, this recipe is a great one. It also happens to be low sugar! The dough comes together really quickly and rolls out beautifully. You don’t even have to chill it before you start cutting out shapes. Though, if it’s a really warm day, you will find it easier to work with if you refrigerate your dough for just 15-30 minutes.

I use lemon zest, lemon juice and lemon extract in my cookies for added flavor, but you can use all vanilla if you prefer or even almond extract (which is usually nut free, but check the ingredients) or whatever flavor floats your boat.

This recipe works with granulated sugar (gasp!) or honey or maple syrup. If you choose to use one of the liquid sugars, you may need to add a little more flour.

My recommendation is that you use my gluten free flour blend in this recipe, but you could use any commercially available gluten free flour mix. There are so many of them on the market now and I haven’t tested them all, so your results may vary slightly if you don’t use my flour mix. And they will contain xanthan gum and possibly carageenan. Just a friendly word of warning. 🙂



Here are the tools I find valuable when baking cookies:

Silicone baking mat or parchment paper

There are less expensive silicone mats than the Silpat brand, but this is the one I use and I highly recommend it. I’ve had mine for over 10 years and they are good as new. I don’t know if the less expensive ones would hold up as well.

Bench scraper

I use this to lift the dough off my counter easily. I also cut with this and use it to clean my counter when I’m all done. Its makes scraping up the bits of dough and flour super quick.

My favorite baking trays and racks

These baking trays are another indispensable kitchen tool. Buy a couple or three of these (I have four!). You’ll never be sorry you invested in good quality kitchen equipment. It just works better and holds up so well.

Now that you have all your supplies, go make some cookies!

I even made a little video for you to show you just how easy this recipe is.






Gluten Free Sugar Cookies
Print Recipe
When paleo just won't do, but you still need a delicious gluten free sugar cookie.
Servings Prep Time
12-14 large cookies 10 minutes
Cook Time
15 minutes
Servings Prep Time
12-14 large cookies 10 minutes
Cook Time
15 minutes
Gluten Free Sugar Cookies
Print Recipe
When paleo just won't do, but you still need a delicious gluten free sugar cookie.
Servings Prep Time
12-14 large cookies 10 minutes
Cook Time
15 minutes
Servings Prep Time
12-14 large cookies 10 minutes
Cook Time
15 minutes
Ingredients
Servings: large cookies
Instructions
  1. Preheat oven to 325 degrees. In a large mixing bowl, combine all dry ingredients (flour, baking powder, salt, sugar and lemon zest). Mix well.
  2. In a separate bowl, combine shortening, egg, flavorings, vinegar and lemon juice and whisk well to combine.
  3. Add liquid to dry ingredients and stir until all ingredients are well incorporated. The dough should be dry enough that you can touch it and even almost knead it with your hands.
  4. You can refrigerate it for about a half an hour if desired or if it's really warm in your kitchen, but you can probably go ahead and roll it out right now if you want.
  5. Prepare two baking sheets by covering with parchment paper or silicone baking mats.
  6. Dust your work surface with a little of your gluten free flour and roll the dough to about 1/4 inch thickness. Cut into desired shapes and transfer cookies to baking sheets.
  7. Depending on the size of the cookies you made, they will bake anywhere from 10-15 minutes. I tend to make sort of large, sand dollar sized cookies and they take 14-15 minutes to bake through until just slightly browned around the edges.
  8. Rotate trays half way through cooking - this means to take the tray on the top rack and swap it with the one on the bottom rack and spin them around so the part of the tray that was in the back of the oven is now in the front.
  9. Once edges are slightly browned, remove from oven and move to cooling rack to cool completely. Decorate or frost as desired. Store in an airtight container. Room temperature is fine.
  10. You can enjoy these as is or make a simple icing of powdered sugar, coloring of your choice (see my tips for this in the video) and a little liquid. I used more lemon juice and a touch of water.
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