Description
Delight in these Gluten-Free Sugar Cookies, perfect for cut-out shapes and decorating! Made with coconut flour and naturally colored sprinkles, these soft and buttery cookies are easy to prepare and bake in just 23 minutes. They feature a homemade icing made from powdered sugar and almond milk, ideal for festive occasions or everyday treats.
Ingredients
Cookie Dough
- ¼ cup softened butter or ghee
- ½ cup organic cane sugar
- 1 large egg
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ½ cup coconut flour
- 1–2 Tablespoons arrowroot powder or tapioca flour
Homemade Icing and Decoration
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1-2 teaspoons almond milk
- Sprinkles (look for ones that are naturally colored)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it’s ready for baking the cookies perfectly.
- Mix Dough: In a medium mixing bowl, stir together the softened butter or ghee, organic cane sugar, large egg, baking powder, vanilla extract, and sea salt until fully combined. Add the coconut flour and continue mixing until the dough comes together. Let the dough rest at room temperature for 5 minutes to allow the coconut flour to absorb moisture.
- Knead Dough: After resting, sprinkle 1 tablespoon of arrowroot powder over the dough. Knead it using your hands until the dough is firm but still pliable. If the dough feels sticky or too wet, add the second tablespoon of arrowroot powder and continue kneading until you achieve the desired consistency.
- Roll Out Dough: Lightly dust a clean surface or parchment paper with arrowroot powder. Roll out the dough with a rolling pin to a thickness of about ¼ to ⅓ inch, ensuring even thickness for uniform baking.
- Cut Shapes: Use cookie cutters to cut the dough into your favorite shapes. Arrange the cutouts on a cookie sheet, spacing them slightly apart.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the bottoms turn a golden color. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Icing: While cookies cool, combine powdered sugar, vanilla extract, and 1 teaspoon of almond milk in a small bowl. Whisk thoroughly until smooth and free of lumps. Adjust with additional almond milk if necessary to reach the perfect icing consistency—not too thick but not runny.
- Decorate: Once the cookies are completely cool, frost them with the prepared icing using a spoon or piping bag. Immediately sprinkle naturally colored sprinkles on top before the icing sets to achieve festive, colorful decorations.
Notes
- Resting the dough is important to hydrate the coconut flour and improve texture.
- If dough is too sticky, gradually add arrowroot powder instead of adding all at once.
- Use parchment paper or a silicone mat to prevent sticking during rolling and baking.
- Cookies brown quickly when baked; keep a close eye during the last few minutes.
- Almond milk can be substituted with any plant-based milk for vegan option; ensure butter or ghee is plant-based if needed.
- Store decorated cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
