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Gluten-Free Glazed Sugar Cookies
Crispy on the edges and impossibly soft in the center, these gluten-free sugar cookies rival any bakery classic. The secret is a rice flour blend that creates a dough that rolls out beautifully and holds its shape in the oven. A simple milk and powdered sugar glaze adds the exact right amount of sweetness to finish them off. You'll love how easily you can cut them into festive shapes or just keep things simple with classic rounds.
Equipment
- Oven
- Rolling Pin
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. Creaming the butter and sugar properly builds the structure for a tender cookie. 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 1 hour until firm. Chilling prevents the cookies from spreading too much in the oven.
- 3Preheat the oven to 375°F. Dust a clean work surface lightly with a little extra flour blend so the dough doesn't stick. 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 to set 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.
Notes
- Storage: Keep the decorated cookies in an airtight container at room temperature for up to 5 days.
- Variation: Sprinkle the glazed cookies with additional granulated sugar or festive sprinkles before the glaze sets for extra sparkle.
- Make ahead: You can prepare the dough disks and keep them wrapped in the fridge for up to 2 days before rolling and baking.