Gluten-Free Sugar Cookies: Reloaded

  • Level: Easy
  • Total: 8 hr (includes chilling and cooling time)
  • Active: 45 min
  • Yield: about 2 dozen cookies
Share This Recipe


Gluten-Free Flour Mix

Royal Icing: Reloaded


  1. Place one oven rack in the top third of the oven and another in the bottom third and crank oven to 325 degrees F.
  2. Stir together the flour mix, baking powder and salt. 
  3. Install the paddle on your stand mixer and cream the sugar and butter together on medium-low speed for about 3 minutes, scraping down the side of the bowl as needed, until the sugar is no longer visible. Add the eggs and extracts and continue mixing on medium-low until just combined, about 15 seconds more. Reduce speed to low, add the dry mixture to the bowl and continue mixing until its completely incorporated, about 30 seconds, but don't overmix.
  4. Divide the dough in two, shape into 4-by-6-inch rectangles and wrap in plastic. Refrigerate overnight or at least 6 hours.
  5. Remove dough from fridge 10 minutes before rolling to soften. Lightly dust a 12-by-16-inch piece of parchment with powdered sugar, place the dough in the middle, then top with a second sheet. (Don't dust the top or the resulting cookies won't be smooth.) Roll dough to one quarter-inch thickness, then punch dough into shapes with cookie cutters. 
  6. Transfer cookies one at a time to a parchment-lined sheet pan (I use a small metal offset spatula for this) then refrigerate for 30 minutes before baking. If the dough becomes too soft to handle during any point of the process, chill in the fridge for 10 minutes to firm. Repeat with the second rectangle of dough.
  7. Bake the cookies for 8 minutes then rotate the pans swapping the top pan with the bottom pan and rotating both 180 degrees. Continue baking until the edges of cookies just begin to brown, about 7 minutes. Move the sheet pan to a rack and cool 10 minutes, then slide the parchment off the pan onto the rack and cool completely before icing. 

Gluten-Free Flour Mix

Yield: Makes about 2 pounds (1 kilo, on the dot)
  1. Combine all the ingredients in a large, airtight container and use within 6 months.

Royal Icing: Reloaded

Yield: Makes 4 cups
  1. Fit the paddle attachment onto your stand mixer and combine the egg whites, cream of tartar and salt on low speed, then slowly introduce the sugar. Once it's all worked in, increase speed to medium high and beat until frosting-like, about 5 minutes. If a thinner consistency is desired, add a small amount of water (or rum). Use immediately or store in an airtight container and refrigerate.
  2. *Work granulated sugar in a blender at high speed until it's superfine, about 2 minutes.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.