Copycat Gluten Free Bakery Cookies
 
Prep time
Cook time
Total time
 
Soft and chewy gluten free sugar cookies that can be shaped and decorated with sprinkles just like those complimentary grocery store sugar cookies.
Author:
Recipe type: Dessert
Serves: 48 cookies
Ingredients
  • 1 stick salted butter, room temperature
  • 1 egg
  • ¾ cup powdered sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • ¼ cup coconut flour
  • ¼ cup almond flour
  • ½ cup white rice flour, plus more for dusting
  • ½ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • Optional:
  • Frosting
  • Sprinkles
Directions
  1. In a stand mixer or in a large mixing bowl with a handheld mixer beat together butter, egg, powdered sugar, and granulated sugar until pale and smooth (about 1 minute) scraping down the sides as needed. Add vanilla and mix on low until combined.
  2. In a separate smaller mixing bowl sift together potato starch, tapioca starch, coconut flour, almond flour, white rice flour, baking soda, xanthan gum, and salt.
  3. Add dry ingredients to wet and mix on low speed until combined. Beat an additional minute on medium speed, scraping down the sides as needed. Allow mixture to sit for 5 minutes to absorb the liquid. Mix again on medium speed for about 30 seconds.
  4. Divide dough in half and form into a ball. Wrap each ball in plastic wrap and chill for 30 minutes.
  5. While dough is chilling, line cookie sheets with parchment paper and prepare work surface by dusting with additional white rice flour. Make sure to use enough flour that dough will not stick to countertop when rolled out. Preheat oven to 375 degrees.
  6. Once dough is done chilling, remove both balls of dough from fridge.* Place first ball of dough over flour. Dust top of the ball with rice flour. Roll dough out to slightly thicker than ⅛". Cut cookies into desired shapes (mine were about 2") and place 1" apart on cookie sheets. I was able to fit 12 cookies on each sheet. Press dough together with hands and roll back into a ball. Dust surface with flour again and lightly dust top of dough with flour. Roll to the same thickness and cut more shapes. Repeat until all dough from first ball has been used.
  7. Shake sprinkles on top of the cookies** and lightly press sprinkles so they stick to the dough without smashing the cookie. Bake cookies at 375 degrees one pan at a time for 7-9 minutes or until lightly golden on the edges. Slide parchment paper onto cooling rack and cool completely.
  8. Repeat steps with second ball of dough until all dough is gone.
Notes
*If your dough starts cracking when rolled it may be too cold. Push dough back together with fingers and allow to sit for 3-5 minutes. Begin rolling again.
**If you prefer to frost and decorate the cookies, omit putting sprinkles on the dough.
Recipe by Breezy Bakes at https://www.breezybakes.com/copycat-gluten-free-bakery-cookies/