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Glazed Sugar Cookies
These classic glazed sugar cookies offer a tender crumb and a perfectly sweet finish. The recipe uses a gluten-free rice flour blend to create a dough that rolls out beautifully and holds its shape in the oven. They bake up with lightly browned edges and a soft center, making them ideal for holiday cookie trays or casual weekend baking. A simple drizzle of milk and powdered sugar adds the right amount of extra sweetness. You can cut them into festive shapes or keep things simple with classic rounds.
Ingredients
- 1 cup granulated sugar
- ½ cup shortening
- ½ cup butter, softened
- 2 teaspoons gluten-free vanilla
- 1 egg
- 2½ cups Betty Crocker Gluten Free all-purpose rice flour blend
- ½ teaspoon gluten-free baking powder
- ¼ teaspoon salt
- 1 cup powdered sugar 2 tablespoons milk
Instructions
- 1Combine the granulated sugar, shortening, and softened butter in a large bowl. Beat the mixture on medium speed until creamy, scraping down the sides as needed. Reduce the speed to low and mix in the vanilla and egg.
- 2Add the gluten-free flour blend, baking powder, and salt, stirring until fully incorporated. Divide the dough into two equal portions and shape each into a flat disk. Wrap the disks tightly in plastic wrap and chill in the refrigerator for about one hour until firm.
- 3Preheat the oven to 375°F. Dust a clean work surface lightly with a little extra flour blend. Roll out each dough disk to a thickness of 1/4 inch. Cut out shapes using a 2 1/2-inch cookie cutter and arrange them 1 inch apart on ungreased baking sheets.
- 4Bake for 8 to 12 minutes until the edges turn light brown. Leave the cookies on the baking sheets for 2 minutes before transferring them to a wire rack. Allow them to cool completely for about 15 minutes.
- 5Whisk the powdered sugar and milk together in a small bowl to create the glaze. Drizzle the mixture evenly over the cooled cookies.
- 6Serve the decorated cookies immediately on a platter, or store them in an airtight container for later.