This is a new favorite recipe for several in my family who have gluten allergies. These sugar cookies are a gluten free version of the famous LOFT frosted sugar cookies. They’re pretty and festive, easy to make and even those without gluten issues think they’re great!

INGREDIENTS:

For cookies:

1/2 cup butter, softened
1 cup sugar
2 eggs, room temperature
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons xanthan gum (check your GF flour mixture to see if the xanthan gum is already in it – if so, skip this ingredient)
1 1/2 teaspoons vanilla extract
3 1/4 cups gluten-free cup-for-cup flour

For frosting:

1 cup butter, softened
1 pound powdered sugar
1-2 tablespoons milk or cream
1 teaspoon vanilla extract
food coloring of your choice
Sprinkles to make all the little people happy!

Preheat oven to 350 degrees. Cream together the softened butter and sugar on medium speed with a hand or stand mixer. Add the eggs and beat until smooth and lemon colored.

Add the salt, baking powder, xanthan gum (if needed) and vanilla extract. Then add the gluten free flour blend and mix until combined.

You can roll the dough out between 2 pieces of plastic wrap and cut out with your favorite cookie cutters, or use my method: Drop cookies on parchment covered cookie sheet using a 1 tablespoon cookie scoop. Dip the bottom of a small glass in sugar and press down gently on the tops, flattening a little.

Bake for 8-10 minutes. The cookies will be soft, but the edges should look slightly dry and the bottoms of the cookies will be lightly brown. They won’t look done, but take them out at the prescribed time and let them cool on the cookie sheet for 5-10, then move to a cooking rack.

When cool, frost with buttercream frosting (don’t be stingy) and add sprinkles. LOTS of sprinkles!