Here are the best Gluten Free Sugar Cookies I have ever made!  

It will be my new go to recipe, whether I decorate them for each holiday or leave them plain for dunking!

With Easter right around the corner I cut out some egg shapes and iced them as well.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To start I dumped some margarine and granulated sugar into a large mixing bowl.

Then I used an electric hand mixer to cream them together.

After this I added in the eggs one at a time, beating with the electric hand mixer after each addition.

When adding the second egg, I also added in the vanilla extract.

Now the mixture was light and fluffy.

Next I added in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking powder and a bit of salt.

I set the electric hand mixer to low speed to blend in these dry ingredients.

To mix in the last bit of flour I used a large wooden spoon.

Once the ingredients were well mixed I turned the dough out onto some plastic wrap and shaped it into a disc about 1 inch thick.

I wrapped it up really well and placed it in the fridge for about 10 minutes.

After 10 minutes I removed it from the fridge and I sprinkled a little bit of flour on it before I turned it out onto a lightly floured surface.

I sprinkled a little bit of flour on the now exposed side and then put plastic wrap on top.

Then I used a rolling pin to roll it out to about 1/4 inch thickness before removing the plastic wrap.

I used a shamrock shaped cookie cutter to cut the dough since St. Patrick’s Day is fast approaching.

I used a spatula to carefully transfer the shamrocks to a parchment paper lined cookie sheet.

Then I placed the cookies in a preheated 350F for 10 minutes.

When they were done I let them cool on the pan for a couple of minutes.

I let them finish cooling on a rack.

If you do not want to decorate your cookies because you prefer to dunk them in tea or just devour them as they are, you are finished. Serve and enjoy!

For those that want an iced sugar cookie it is time to dump some icing sugar and warm water into a small mixing bowl.

I used a small rubber spatula to stir the icing sugar and water together.

Once smooth I transferred some to a smaller container and added some green food colouring.

Then I used a spreader to decorate the cookies.

These Gluten Free Sugar Cookies, all ready for St. Patrick’s Day, are a tasty, festive treat for young and old alike!  

I will definitley be adding this recipe to all my holiday baking lists!!

Easter is just around the corner so I cut half of the cookie dough into egg shapes and then decorated them to freeze until I needed them for my holiday dessert tray.

The whole family will love decorating these cookies for Christmas!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Other Cookie Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Gluten Free Sugar Cookies:

• 1 cup margarine
• 1 1/2 cups granulated sugar
• 2 eggs, large
• 1 tsp vanilla extract
• 3 1/2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 2 tsp baking powder
• 1/4 tsp salt
  Icing:
• 3 cups icing sugar
• 6 tbsp warm water
• food colouring

How to Make Gluten Free Sugar Cookies:

1. Dump margarine and granulated sugar into a large mixing bowl. Use an electric hand mixer to cream them together on medium speed.
2. Add one egg and beat again on medium speed to combine.
3. Add the second egg and the vanilla extract. Beat on medium speed until dough is light and fluffy.
4. Measure in the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking powder and salt.
5. Use the electric hand mixer on low speed until the dry ingredients have been incorporated into the dough. Finish combining with a large wooden spoon.
6. Form the dough into a disc. Wrap it in plastic wrap and set it in the fridge for 10 minutes.
7. After 10 minutes preheat the oven to 350F and line a cookie sheet with parchment paper.
8. Remove the dough from the fridge. Divide it in half.
9. Sprinkle flour on the dough and on your work surface.
10. Place plastic wrap on top of the cookie dough to make rolling easier.
11. Roll the dough out to about 1/4″ thick.
12. Use cookie cutters to create desired shapes.
13. Use a spatula to transfer the shapes to the prepared cookie sheet.
14. Bake in the preheated 350F oven for about 10 minutes.
15. Allow the cookies to cool on the cookie sheet for a couple of minutes before transferring them to a cooling rack to completely cool.
16. When cookies are cool combine icing sugar and warm water. If making many colours, divide icing into small bowls and add desired food colouring.
17. Ice and allow to dry for a couple of hours.
18. Serve and enjoy!