These simple gluten-free frosted sugar cookies are soft-baked, chewy and delicious. They taste like the sugar cookies you used to make from a tube of store-bought cookie dough, or the frosted sugar cookies you can find in grocery stores (similar to Lofthouse cookies).
1 1/2cupsBob's Red Mill 1:1 gluten-free flour blend
1 1/2tspbaking powder
1/2tspbaking soda
1/2tspcream of tartar
1/4tspsalt
1/2cupunsalted buttersoftened to room temperature
3/4cupgranulated sugar
1large eggat room temperature
1tspvanilla extract
For the Frosting
1 package Open Nature Buttercream Vanilla Frosting*see notes
1/2cupunsalted buttersoftened to room temperature
2-3tbspmilk (or milk substitute)
2tbspdecorating sugar
Instructions
Prepare a large baking sheet with parchment paper and set aside.
Combine the flour, baking powder, baking soda, cream of tartar, and salt in a medium bowl. Whisk together and set aside.
Beat the butter and sugar together with an electric mixer until creamed, about 1 minute. Add the egg and vanilla and continue to mix until well combined.
Gradually add the flour mixture to the butter mixture and mix on low until all ingredients are well combined. Dough will be sticky.
Lightly wet your hands, then scoop about 2 tbsp of the dough and roll it into a ball and place it on the baking sheet. Continue until you have about 15 dough balls.
Cover dough balls with plastic wrap and put them in your refrigerator for at least 2 hours or overnight. You can chill the dough up to 4 days in advance.
Preheat the oven to 350°F and arrange the chilled cookie dough balls so they are 3 inches apart on the baking sheet. Depending on the size of your baking sheet, you may need to bake them in batches. They will spread and they need plenty of space between them. Bake for 11-12 minutes or until lightly browned on the sides but still soft in the center. Remove from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack. Allow cookies to cool completely before frosting them.
To prepare the frosting, beat together the Open Nature Buttercream frosting mix with softened butter and milk, as noted on the packaging, until you have a light and creamy frosting. Smear the frosting on each cookie with a butter knife and decorate the tops with decorating sugar or sprinkles. If you are not using the Open Nature Buttercream frosting mix, see Notes below for an alternative buttercream recipe.
Refrigerate the cookies for 30 minutes to allow the frosting to set, and store uneaten cookies in a sealed container in your fridge for up to 5 days.
Notes
These cookies will spread. Do not skip the chilling of the dough. It's essential to getting nicely rounded cookies.*Alternative Frosting Instructions:If you do not use the buttercream frosting mix, instead use this recipe:
1/2 cup butter, softened to room temperature
2 cups powdered sugar
1 and 1/2 tsp vanilla
2-3 tbsp milk (or milk alternative)
Blend everything together until smooth and creamy. Adjust amount of milk and powdered sugar to get the just-right creamy texture.These cookies last for awhile and still taste soft and fresh. Store uneaten cookies in a sealed container in your fridge for up to 5 days.Decorate the cookies however you like. Add the sprinkles or decorating sugar while the buttercream is soft to allow it to set into place.Nutrition information shown are the cookies without the buttercream frosting.