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Gluten-Free Glazed Sugar Cookies
A combination of shortening and softened butter — half a cup each — gives this gluten-free sugar cookie dough enough fat to roll out cleanly and hold cut shapes through the full bake. Two and a half cups of rice flour blend replace all-purpose wheat flour without changing the mixing method. A thin glaze of one cup powdered sugar whisked with two tablespoons of milk goes on after the cookies cool, setting to a matte finish within 20 minutes. The batch makes 24 cookies in about 2 hours and 15 minutes from start to glaze-set.
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.
Recipe Details
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