Fish Free Gluten Free Lofthouse Style Sugar Cookies
Total time1 hr 44 min
Prep time30 min
Cook time14 min
5.0(7)
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Learn more →Ingredients
24 servings
For the cookies
- 2 ½ cups gluten free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp xanthan gum (omit if your flour blend already contains it)
- ½ tsp salt
- ½ cup unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup granulated sugar
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ⅓ cup sour cream
- 1 ½ tsp vanilla extract
For the frosting
- ½ cup unsalted butter, softenedChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 2 cups powdered sugar, sifted
- 2 tbsp milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - ½ tsp vanilla extract
- 1 pinch salt
- gel food coloring, any color (optional)
Can be omittedgel food coloring
For serving
- rainbow sprinkles (optional)
Instructions
- 1
Whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, and salt in a medium bowl until evenly combined. Set aside.
- 2
Beat the softened butter and granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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