Christmas is coming and I couldn't be more excited!!!!!!!
This year has been one for the books and I'm ready to be with family, celebrate and eat all the good food including these paleo, gluten free sugar cookies!!!!
This was my first attempt at making my own sugar cookies and I have to say they turned out pretty good! Although, I'd add more icing next time ;)
To make these gluten free I used my favorite flour from Bobs Red Mill: their 1:1 GF baking flour. You can find it HERE.
I love using this flour in place of regular flour because it contains real whole food ingredients that leave me feeling good after I eat them! I subbed white sugar for coconut sugar to experiment with how these sugar cookies would turn out and I was quite impressed. You can still use real sugar if you want. There is already real sugar in the frosting!
Make sure you set enough time aside for the cooling part of this recipe! You will need to cool the dough for at least two hours after the dough has been made and then again for 30 minutes before you put them into the oven. I recommend using an electric hand mixer for both the dough and the frosting to get the best consistency.
Decorating these sugar cookies was by far the best part! I made a few different Christmas colors with real ingredient, gluten free food coloring. You can leave all of them white and add sprinkles or color the sugar cookies up!
1.5 cups @bobsredmill gluten free 1:1 baking powder 2 sticks grass-fed butter at room temperature 1 cup coconut sugar 1 large egg 1.5 tsp vanilla Tapioca flour for dusting and rolling out
Icing: 4 Tbsp. butter melted 1/5 cups powdered sugar 1/2 tsp. vanilla extract 1-2 tsp. milk (only if needed)
Natural, GF food coloring
To make the dough, cream together butter and coconut sugar.
Then add 1 egg and vanilla until well combined
Next, mix in the flour and mix with a hand mixer until everything is combined to make a dough.
Wrap dough in plastic wrap and refrigerate for at least 2 hours or overnight. (I did overnight)
Once the dough has set, take it out of the fridge to soften a little bit until you can form it/roll it out (I waited about 30 minutes)
Dust tapioca flour onto a clean surface or onto parchment paper and begin to roll out the dough over the flour. (This is where it got tricky for me - I had to dust and roll out the dough multiple times to make sure the dough was not sticking or falling apart. You may have to do the same thing, just keep rolling out the dough and add more flour each time.)
Roll dough until it is about 1/2 inch to 1 inch thick.
Cut out cookies with your favorite cut outs and place them on a parchment lined baking sheet.
Place cookies in fridge to cool for 30 minutes then remove and bake for 13 minutes at 350 degrees. (I made two batches)
Once cookies are finished, let cool slightly before moving to a wire rack.
Once fully cooled, mix together icing and separate into smaller bowls to distribute color if using.
Decorate cookies as desired!
& don't forget to tag me on instagram if you make this recipe