These perfectly soft Gluten Free Sugar Cookies are so easy to make and they are made with only 7 ingredients. Plus they are sugar free, gluten free, packed with flavor and they make the best cutout cookies that everyone will love.
The BEST Gluten Free Sugar Cookies
These Gluten Free Sugar Cookies are my new go-to when the kids want to decorate cookies since I can enjoy them too. I can’t really eat regular sugar cookies due to the white sugar, butter, and white flour in them. So I came up with my own version of a classic sugar cookie that I can actually eat! Yay!
This recipe is similar to the base for these Fruit Pizza Cookies, which are also gluten-free and A-MAZING.
I made these cookies sugar-free by using “Monkfruit” my favorite sugar-free sweetener to use in my baking recipes in place of white sugar. Almond flour replaces regular white flour which also makes them totally gluten-free. The frosting is so delicious and also easy to make.
They would be so delicious dipped into some hot chocolate as a fun holiday treat!
Ingredients you will need
How to make gluten free sugar cookies
- Mix up the dry ingredients – Almond flour, baking powder, salt
- Mix up the wet ingredients – Monk fruit, butternut egg, vanilla
- Combine the wet and dry ingredients.
- Roll the dough onto a floured surface and knead it for about 30 seconds and form it into a nice, smooth ball of dough. Wrap it in plastic wrap and chill it for at least 30 minutes.
- After 30 minutes, remove and unwrap the cookie dough. Roll it out onto a very well floured surface (I used almond flour). Grab your favorite cookie cutter shapes and dip the cookie cutter in more almond flour then press the cookie cutter into the dough. Carefully transfer the cut out cookies to a baking sheet lined with parchment paper.
- Bake the cookies at 350 degrees F for 9-11 minutes, until the edges start to get nice and golden brown. Remove the cookies from the oven and let them cool for a minute then transfer them to a cooling rack.
- Mix up the icing (that is not sugar free) by combining powdered sugar with milk or water.
- Let the cookies cool for at least 30 minutes and ice and decorate them as you like.
How to make the best 2 ingredient icing
Making this icing is so easy that even my kids could do it, and they have. All you need is two simple ingredients:
- Powdered Sugar – Now I used regular powdered sugar but to keep this entire recipe totally sugar free, you could use Monkfruit Powdered Sugar, which totally works.
- Milk of choice or water – I have made this icing with coconut milk, almond milk, whole milk and water and all of them worked fine.
To make the icing: Add 2 cups of the powdered sugar of choice to a mixing bowl and then add 2-3 tablespoons of milk or water. Whisk until it forms a nice, smooth icing as pictured above. Expert tip: If you prefer a thicker icing then just add more powdered sugar. For a thinner icing add more liquid. To add more flavor to the icing you can sub one of the tablespoons of liquid with vanilla, maple syrup or even lemon juice. Feel free to add a drop or two of food colouring to mix it up as well.
Tips for icing healthy sugar cookies
There are a few ways to ice these cookies. I found that using a spoon was the easiest way. Here are a few other tips for icing the cookies.
- Make sure the icing is not too runny. It should coat the back of a spoon and not drip right off of it.
- To ice the cookies, simply spoon some icing onto the cookie and spread it out with the spoon or you can use a toothpick as well to spread it out. Top the cookies with desired sprinkles immediately while the icing is still wet so it sticks to the icing.
- Let the cookies rest for 30 minutes after you ice them before you store them to allow the icing to harden.
- You could also fill a piping bag fit with a tip with the icing and ice the cookies that way.
Tips for making sugar cookies with gluten free flour
- Choose the right flour for the recipe you are following. What I learned while testing this recipe was that almond flour is very finicky and this recipe really only worked with fine blanched almond flour. I tried it with gluten free all purpose flour and it didn’t work at all. Coconut flour also did not work as well as the almond flour.
- Mix the flour with the other dry ingredients before you combine it with the wet ingredients to ensure it gets mixed well with the baking powder or baking soda, depending on the recipe. This will ensure that the cookies rise perfectly and have amazing flavor.
- Use a hand mixer to mix the wet ingredients and get some air into them before you mix in the flour. Mix the flour in slowly to ensure everything gets mixed well. This will help add some lift to the dough since it doesn’t contain any gluten.
- Let the cookie rest for at least 30 minutes after baking since they can become crumbly.
- Chill the dough before you roll it out so the dough will roll more easily and the cookies will not spread while they bake.
Storing these cookies
These cookies store great after they have cooled. Make sure to let them sit for a while after you ice them so that the icing has time to harden before you store them.
To store these cookies, place them into an airtight container and keep them on the counter for up to 3 days.
You can also freeze these gluten free cookies. To freeze these cookies: Layer the cooked and cooled cookies in between parchment paper in a freezer-friendly container for up to 2 months. Defrost them in the refrigerator overnight. These cookies store best without the icing but can also be stored after you ice them as well.
More Healthy Cookie Recipes To Try:
- Healthy Pumpkin Oatmeal cookies
- The Best Vegan Chocolate Chip Cookies
- Healthy Oatmeal Chocolate Chip Cookies
- Double Chocolate Air Fryer Cookies
I hope you love this Healthy Gluten Free Sugar Cookie recipe as much as my family and I did! Please leave a comment and rating below and let me know how they turned out!Print