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These frosted sugar cookies are soft on the inside and crisp around the edges. The almond flavored frosting makes them perfectly sweet and melt-in-your-mouth delicious. No one will guess they’re gluten free!
The inspiration for these cookies came from Artisanal Gluten-Free Cooking, a cookbook I purchased a couple of years ago. I have recommended the cookbook to family and friends because of the great results I get from the recipes.
I’d been missing the traditional cut-out cookies I grew up with, and a gluten free version sounded like the perfect solution. With Valentine’s Day just around the corner, a heart-shaped cookie cutter seemed the natural choice. And pink and white frosting completed the look.
If you need a little chocolate for your Valentine’s Day, try my Gluten Free Chocolate Sour Cream Bundt Cake. It’s chocolate glaze on chocolate cake and totally delicious.
And while dark chocolate is a favorite of mine, right now these soft sugar cookies are calling my name.
How to Make Frosted Sugar Cookies – Step by Step
In a large mixing bowl, beat the butter and powdered sugar until well combined. Add the egg, vanilla, and almond extracts and beat until combined (photos 1 & 2).
In a medium mixing bowl, whisk together the flour, baking soda, and cream of tartar (photo 3).
Then add the flour mixture to the butter mixture and stir until completely incorporated (photo 4).
Transfer the dough to a smaller bowl and cover with plastic wrap (photo 5). Chill the dough in the refrigerator for at least 30 minutes.
When you’re ready to bake the cookies, preheat the oven to 375 degrees.
Roll out a small section of the dough, between 2 pieces of plastic wrap, into a 1/4-inch-thick sheet. Use a cookie cutter, dipped in gluten free flour, to cut out shapes (photos 6 & 7).
Carefully remove the shapes and place on an ungreased cookie sheet (photo 8). Continue rolling the dough, and cutting out shapes, until all the dough has been used.
Bake the cookies for 8 to 10 minutes, until the edges start to turn brown.
Let the cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely (photo 9).
Once the cookies are completely cooled, decorate them with the frosting.
A vanilla buttercream frosting is standard for sugar cookies. I change it up by substituting shortening for the butter and almond extract for the vanilla. The butter gives the frosting a yellow tint and I prefer the whiter color I get with the shortening.
Making the Frosting
Stir together 3 cups powdered sugar, 2 tablespoons shortening, 1/4 cup almond milk, and 1 teaspoon almond extract until smooth.
To color the frosting, add a couple of drops of food coloring and stir until completely combined. Add more food coloring to deepen the shade.
I split the frosting into two bowls and added 2 drops of red food coloring to one bowl to make half the frosting pink.
Baker’s Tips for the Best Results:
- Check your gluten free flour mix for xanthan gum. If the mix doesn’t contain xanthan gum, try adding 1 and ½ teaspoons to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Chill the dough for 30 minutes or longer. Chilling the dough allows it to firm up and make it easier to work with when rolling it out.
- Work with a small amount of dough at a time.
- Form the dough into a small flat disc with your hands before rolling it out (the heat from your hands will soften the dough and make it more manageable.)
- Dip the cookie cutters in a small amount of gluten free flour to keep the dough from sticking.
- Cool the cookies completely before adding the frosting. (Warm cookies will cause the frosting to run.)
- If the frosting is too thick, add a little almond milk to achieve the desired consistency. For a thicker frosting add more powdered sugar.
This recipe can work for any occasion throughout the year. Given all the shapes and sizes of cookie cutters available, the possibilities are endless.
When you’re short on time, skip the step of chilling the dough. Use a cookie scoop to drop the dough about 2 inches apart onto the baking pans. Gently press the cookies down with the palm of your hand and bake as directed.
If you’ve given up gluten, by choice or necessity, but still miss those cut-out cookies you loved as a child give these Frosted Powdered Sugar Cookies a try. They’re soft on the inside, crisp around the edges, and melt-in-your-mouth delicious! Enjoy!
MORE GLUTEN FREE COOKIE RECIPES TO TRY
- Lemon Cookies with Lemon Glaze
- Toasted Coconut Butterscotch Oatmeal Cookies
- Double Chocolate Pecan Chip Cookies
- Healthier Chocolate Chip Cookies with Quinoa and Almond Butter
Find more tasty recipes in the Recipe Index.
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- 1 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups gluten free flour mix
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 3 cups powdered sugar
- 2 tablespoons shortening
- 1/4 cup almond milk
- 1 teaspoon almond extract
In a large mixing bowl, beat the butter and powdered sugar until well combined.
Add the egg, vanilla, and almond extracts and beat until combined.
In a medium mixing bowl, whisk together the flour, baking soda, and cream of tartar.
Add the flour mixture to the butter mixture and stir until completely incorporated.
- Transfer the dough to a smaller bowl and cover with plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
When you're ready to bake the cookies, preheat the oven to 375 degrees.
Roll out a small section of the dough, between 2 pieces of plastic wrap, into a 1/4-inch-thick sheet.
Use a cookie cutter, dipped in gluten free flour, to cut out shapes. Carefully remove the shapes and place on an ungreased cookie sheet.
Continue rolling out small sections of dough, and cutting out shapes until all the dough has been used.
Bake the cookies for 8 to 10 minutes, until the edges start to turn brown.
Let the cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
Once the cookies are completely cooled, decorate them with the frosting.
Stir together 3 cups powdered sugar, 2 tablespoons shortening, 1/4 cup almond milk, and 1 teaspoon almond extract until smooth.
Stir in additional almond milk or powdered sugar to achieve the desired consistency.
- Check your gluten free flour mix for xanthan gum. If the mix doesn’t contain xanthan gum, try adding 1 and ½ teaspoons to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Chill the dough for 30 minutes or longer. Chilling the dough allows it to firm up and make it easier to work with when rolling it out.
- Work with a small amount of dough at a time.
- Form the dough into a small flat disc with your hands before rolling it out (the heat from your hands will soften the dough and make it more manageable.)
- Dip the cookie cutters in a small amount of gluten free flour to keep the dough from sticking.
- Cool the cookies completely before adding the frosting. (Warm cookies will cause the frosting to run.)
- If the frosting is too thick, add a little almond milk to achieve the desired consistency. For a thicker frosting add more powdered sugar.
- I divided the frosting in half and added a couple drops of red food color to make the pink frosting.
Recipe slightly adapted from Artisanal Gluten-Free Cooking
This recipe was first published in January 2018, but was published again in January 2019 to include updated images, step by step instructions, and nutritional information.
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