Gluten Free Cookie Dough
If you’ve ever wanted a recipe for gluten free cookie dough you’re going to love this sweet, creamy edible gluten free cookie dough recipe. It uses minimal ingredients and we’ve included an option for making it dairy-free.
This gluten free cookie dough recipe is based of off my Gluten Free Chocolate Chip Cookies recipe.
How To Store Gluten Free Sugar Cookies
These gluten free sugar cookies are even softer the next day!
After frosting them, seal in an airtight container or ziploc bag.
The extra moisture from the frosting softens any crunchy edges and you have the perfect gluten free soft frosted sugar cookies.
I still love eating my gluten free soft sugar cookies freshly frosted, but I think they are even better on day 2 or 3. Store them in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week.
If you want to freeze them, or prep them ahead of time, I recommend frosting them and then freezing them.
Frosted gluten free sugar cookies will stay fresh in the freezer for up to a month!
Knead Your Sugar Cookie Dough By Hand Or Machine
Once you reach a uniform mixture that resembles moist crumbs and clusters, knead the dough with clean hands to bring it together before rolling it out.
If youre planning to make a double recipe, you may want to use a stand mixer fitted with the paddle attachment instead of a bowl and spoon. A stand mixer will make quick work of bringing the dough together into a cohesive whole, ready to be rolled out.
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Gluten Free Chocolate Chips
Not all chocolate chips are gluten free, but most are. What you really need to pay attention to in addition to the ingredients, is if they were processed in a facility that also processes wheat ingredients.
Here are some of our favorite gluten free chocolate chips:
- Enjoy Life Foods
- Trader Joe’s
- Pasha
If you have a favorite chocolate chip that you use, please let me know which ones you’d use.
About The Meringue Powder In This Gluten Free Sugar Cookie Frosting
Meringue powder is made of egg white powder, sugar, a starch, and some stabilizers. You can try using egg white powder in its place, but it wont work exactly the same way.
If you cant have eggs, Id just eliminate meringue powder as an ingredient altogether. The frosting will just be a bit softer. I dont know of any egg free alternative to meringue powder for making royal icing.
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Why Are Some Of My Gluten Free Sugar Cookies Hard And Others Soft
Most likely, you rolled out your sugar cookie dough a bit unevenly. That means some cookies came out thinner, cooking faster and becoming crispier, while others didnt cook as much, resulting in a softer gf sugar cookie.
To achieve a more consistent result, just be more careful with your rolling. Your goal is to roll the gluten free cookie dough to about 1/3-inches thick.
Gluten Free Lemon Cookies
This is a really quick and easy gluten free lemon cookies recipe that will please everyone! My gluten free lemon cookies are really , soft, chewy, and sooo yummy.
You can easily leave these cookies as they are and eat them straight out of the oven, or you can make a simple lemon glaze and drizzle that over the top.
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Gluten Free Rolled Sugar Cookies
This easy gluten free Rolled Sugar Cookie recipe is perfect for your cut-out cookies. The dough holds its shape beautifully, so get creative with those cutters!
Its that time of year again!
Time to start thinking about what kind of goodies will adorn your holiday table. I find it hard to narrow down the number of recipes I use, and some years it ends up being 15 or 20 different types of cookies, candies, and snacks.
Each year the variety changes, but there are always a few favorites that the family insists on.
These Gluten Free Rolled Sugar Cookies is one of those that is a must have every year.
This is also a great recipe to have on hand year-round because by changing the cookie cutters, you can use this recipe for any occasion.
Pumpkins for Thanksgiving. Stars for Christmas. Hearts for Valentines Day. Bunnies for Easter. The list goes on. You are really only limited by your imagination.
Tips For The Best Gluten
#1 Crumbly DoughIf your dough is crumbly and youre not able to roll it out, add a tablespoon of water. Re-knead, and try again.
The reason for the crumbly dough is because of the differences in gluten-free flour mixes. They do not all contain the same ingredients and ratios of rice to starch. Some use white rice, others brown rice, some use corn starch others tapioca or potato you get the idea.
#2 Dough is sticking to the parchment paper when rolling outThe opposite problem of crumbly dough but the culprit is also the gluten-free flour. To fix this, simply add a tablespoon of additional flour, re-knead, and try again.
#3 Some cookies are crispy others are soft after bakingMore than likely, when the dough was rolled some cookies were rolled out thinner than others. This happens! Dont fret, they are still delicious, so enjoy!
The best gluten-free sugar cookies are always achieved when you follow the recipe, without substitutions, and then troubleshoot.
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Kitchen Items Youll Need For Gluten Free Cut Out Cookies
COOKIE CUTTERS I have this set of 101 cookies, its great!
SHEET PANS These are ideal for baking large batches of cookies
PARCHMENT SHEETS these ready cut sheets save so much time for batch baking.
GLUTEN FREE FLOUR I prefer to make my own gluten free flour blend, but choose a high quality blend if you buy from the store.
XANTHAN GUM youll need this if your flour blend does not have it.
Expert Tips And Tricks
- Forget the leaveners!! Baking soda and baking powder have a tendency to make cookies spread.
- Keep it cold. Use cold butter and keep the dough chilled until you are ready to bake so the cookies hold their shape.
- Sugar not flour. Dust powdered sugar on your rolling surface to prevent the dough from drying out and add even more flavor.
- Line the sheet. Bake the cookies on parchment paper to maintain shape, avoid sticking, and keep cleanup easy.
- Smooth it out. Toothpicks work great for evenly spreading the icing.
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How To Make Vegan Gluten Free Christmas Cookies
Once you’ve mastered the dairy free gluten free sugar cookie, you just need to swap in a good egg substitute.
In the past I’ve relied on flax eggs.
A flax egg is 1 tablespoon of ground flax meal mixed with warm water.
It does a great job of binding, but doesn’t add any lift.
A flax egg also tends to taste like…flax. It leaves flax speckles in your cookies, and I don’t want my Christmas cookies to look healthy.
More recently I’ve been using Bob’s Red Mill’s Egg Replacer.
It has been working great!
It has some baking soda to give your vegan cookies a little extra lift, and it is made with starches and psyllium husk.
You can also use Ener-g egg replacer, though I haven’t personally played with it very much.
What is your favorite egg replacer? I’d love to know.
Can You Freeze Gluten
This is a great recipe to keep on hand for quick treats so that means yes! You can freeze gluten-free cookie dough.
To freeze:Prepare the dough as directed. Make sure you are able to roll your dough between two sheets of parchment paper well.
Troubleshooting the dough is essential before freezing .
Make a ball or log with your dough and wrap it in several layers or plastic wrap tightly. Place it in a zip bag and freeze for up to 2 months.
To bake:When youre ready to celebrate with gluten-free sugar cookies, remove the dough from the freezer and thaw overnight in your fridge or for about an hour on your counter.
Follow the recipe directions and bake as directed.
This easy recipe for gluten-free sugar cookies is great to use year round for all your holiday cookies.
- MOMables
- Prep Time:1 hour + 15 minutes
- Cook Time:10 -12 minutes
- Total Time:1 hour + 27 minutes
- Yield:2024 cookies 1x
- Cuisine:Baking
- 1 tablespoon water or milk
- 1 ½ teaspoons vanilla
- ¼ teaspoon ground cinnamon
- ½ teaspoon xanthan gum
- 2 cups gluten-free all-purpose flour, plus more for rolling/dusting
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Why Youll Love These Gluten
- The taste and texture. These are classic cut out cookies. Theyre delicate, buttery, and not too sweet. Plus: they hold their shape during baking.
- Easy to Make. The dough takes only a few minutes to make.
- Freeze beautifully. After baking, allow the cookies to cool and then place into a freezer container.
Fun Ways To Enjoy Edible Gf Cookie Dough
Making cookie dough made to be eaten raw is just never a bad idea. Every time my family sees me making cookie dough, they ask if its edible raw gf cookie dough.
You can make this dough in a small batch, or even double or triple it. Shape and stash the bites in the refrigerator or in the freezer for longer storage.
Here are my favorite things to do with the raw dough:
- Make them into little cookie dough bites, and keep them chilled in a jar in the refrigerator for snacking.
- As bites, drop them into some ice cream . Ben & Jerry who?
- Add 1 to 2 tablespoons milk to the edible cookie dough, and make it smooth and creamy. Eat it by the spoonful without any guilt or worry!
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Sugar Free Gluten Free Cookie Dough
Since we arent baking this gf cookie dough, I think you could make it with alternative sugars. Youd need an alternative brown sugar and one to replace the granulated sugar.
I think Lankato brand monkfruit sugar alternatives would probably work quite well. They tend to be drying, though. If your cookie dough doesnt hold together easily, add a few drops of water and mix it in thoroughly until the consistency is right.
For each variation
- Line a small rimmed baking sheet with anything nonstick .
- Make sure the baking sheet is small enough to fit into your refrigerator. Set it aside.
For the gluten free chocolate chip cookie dough
- Heat-treat the flour. You can heat it in the microwave, or in the oven.
- In a medium-size bowl, place the butter, granulated sugar, brown sugar, and salt, and mix with a fork until well-combined.
- Add the vanilla and mix again to combine. The mixture will be rather soft.
- Add the heat-treated, cooled flour, and mix until completely combined.
- Add the chocolate chips, and mix until evenly distributed throughout the flour.
- Scoop the dough into pieces, about 2 teaspoonsful each, and roll each into a ball. Place about an inch apart on the prepared baking sheet.
- Place the baking sheet in the refrigerator and chill for at least 30 minutes or until firm before transferring to a sealed container.
- Store in the refrigerator, until you’re ready to serve the bites.
For the gluten free sugar cookie dough
More Gluten Free Treats For Your Holiday Cookie Trays How About:
- 1 1/3 cup white rice flour
- 2/3 cup tapioca starch
- 2/3 cup potato starch
- 1 1/2 teaspoon xanthan gum
Instructions
Also perfect for your special Valentine.
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Why Is My Sugar Cookie Dough So Sticky
On the other side of the spectrum, a sugar cookie dough thats too sticky to roll out is the result of too much moisture.
To fix this issue, you can try one of two things. First, place your dough in the refrigerator for a couple of hours to help it firm up.
If that doesnt help enough, add a tablespoon of your gluten free flour blend and knead again.
Can You Freeze These Gluten Free Sugar Cookies
You can definitely freeze this gluten free sugar cookie dough so that you always have some on hand.
Prepare the sugar cookie recipe as instructed, making sure that you can roll it out. Once youve achieved the perfect consistency, shape the dough into a ball or a log.
Wrap your sugar cookie dough in three layers of plastic to create an airtight seal. The dough will last two to three months in the freezer.
When youre ready to make cookies, defrost the dough by leaving it on the counter for about an hour or keeping it in the refrigerator overnight. Once its pliable, roll it out and get to baking!
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Why Do We Need Flour In Edible Cookie Dough
Edible cookie dough needs some sort of flour to provide bulk, and give the texture and taste some authenticity. The flour shouldnt add any depth of flavor to the cookie dough.
Edible cookie dough is designed to fool us. We want to feel like were sneaking a piece of raw cookie dough thats meant to be baked. Like licking the bowl!
Gluten Free Sugar Cookie Recipe
Reminder:When measuring out flours, make sure not to scoop your measuring cup into the bag. This will result in too much flour! Instead, pour or spoon the flour into your measuring cup and level off with the back edge of a knife. Whenever possible, measure out your flours by weight. This is the most accurate method.
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