Description
This gluten free sugar cookie recipe is straight from my Nonna’s springtime baking playbook, with a few modern flour swaps and a delicate citrusy twist that feels just right for the season
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened (use dairy-free if needed)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Zest of 1 lemon or orange (for that spring vibe)
- Optional: natural food coloring or fruit juice glazes for decorating
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until fluffy—about 2–3 minutes. Add in the egg, vanilla, almond extract, and citrus zest. Beat until fully combined.
4. Combine Wet and Dry
Slowly mix in the dry ingredients, a little at a time. The dough will be soft but should not be sticky. If it’s too sticky, add 1–2 extra tablespoons of gluten-free flour.
5. Chill the Dough
Wrap the dough in plastic wrap and chill for at least 30 minutes. This makes it easier to roll and helps the cookies keep their shape.
6. Roll and Cut
Lightly flour your surface with gluten-free flour. Roll the dough to about 1/4-inch thickness. Use cookie cutters to shape—flowers, butterflies, or classic rounds are all perfect for spring!
7. Bake
Place cookies on the prepared baking sheet and bake for 8–10 minutes. They should be set but not brown. Let them cool on the sheet for 5 minutes before transferring to a wire rack.
8. Decorate (Optional but Fun!)
These cookies are beautiful plain, but if you want to get festive:
- Mix powdered sugar with lemon juice or strawberry puree for a light glaze.
- Use pastel-colored icing to decorate for Easter or garden parties.