Sugar Cookies (Gluten Free and Naturally Sweetened)

I am so excited to share this recipe with you. Not only are these cookies naturally sweetened with honey, but you can cut them out into any shape you desire. Come into my kitchen with me and let’s make gluten free sugar cookies.

What You Need:

Gluten Free Flour: For this recipe I used Bob’s Red Mill 1to1 Gluten Free Flour. The best priced Bob’s gluten free flour that I can find is to buy it in bulk.

Honey: My favorite honey is Raw Clover Honey that I buy in 1-gallon jars.

Vanilla Extract: Use real vanilla extract for the best flavor. To save money and control the ingredients learn how to make your own vanilla extract.

Cookie Cutter: Today I am using heart shaped cookie cutters, but you can do whatever shape you desire.

Parchment Paper: My favorite parchment paper is Katbite Parchment Paper. It is unbleached and is a value pack of 300 square feet. It lasts a long time!

Gluten Free Sugar Cookies

First, in a large mixing bowl, combine the softened butter and honey using a hand mixer. Next, add in the eggs and vanilla extract and use the mixer to combine the ingredients.

Afterward, add in the dry ingredients and thoroughly combine the wet and the dry ingredients together. The dough may feel too wet at first, but chilling the dough in the refrigerator will change that.

sugar cookies

Next place the dough, covered, in the refrigerator for one hour to chill.

sugar cookies

Roll Out the Dough

After the one hour is complete, the dough will be firm and will easily roll out for cutting.

Pro Tips:

  • Use parchment paper under the dough while rolling and cutting the cookies.
  • If the dough gets warm you will have trouble rolling the dough out. If this does happen just pop the dough back into the refrigerator to chill for about 15 minutes.
  • Keep the rolling pin, cookie cutter, and dough dusted with flour when you are working with it. This will keep the dough from sticking.
  • When using the rolling pin gently roll the dough making light passes.
sugar cookies

At this time, preheat your oven to 350 degrees Fahrenheit.

Next, divide the dough into four sections working with one section at a time. Roll the dough out to 1/4 inch thick and then use a cookie cutter to cut out the cookies. Always dip the cookie cutter into the flour between each press to prevent it from sticking.

Immediately place the cookies onto a parchment paper lined cooking sheet.

sugar cookies
Heart shaped for Valentine’s Day
sugar cookies
Fun Christmas Shaked Cookies!

Finally, bake the cookies at 350 degrees Fahrenheit for 10-12 minutes. Take them out of the oven and allow them to cool on the pan for several minutes. Transfer the cookies to a cooling rack to finish cooling.

Frosting options:

We used my cream cheese frosting to decorate the cookies. I added homemade strawberry syrup to the frosting to tint it pink. To make the strawberry syrup, cook 1 cup of frozen strawberries and 1 tbsp. of maple syrup on medium high heat until the strawberries are broken down.

sugar cookie frosting

Next, use a stick blender to blend the strawberries to a smooth consistency. Cool the syrup completely and then add the syrup to the cream cheese frosting.

Freeze dried strawberry powder works as well instead of the syrup. It gives the frosting a smoother consistency compared to the syrup. In my opinion, either one is delicious.

Other Post You May Enjoy:

Gluten Free No Bake Cranberry Cheesecake

Gluten Free Biscuits

Carob Brownie Cookies

Gluten Free Sugar Cookies (Naturally Sweetened)

www.mynaturallysweetenedlife.com
A pillowy soft sugar cookie, naturally sweetened with honey.
Prep Time 1 hr 10 mins
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 32 cookies

Ingredients
  

  • 420 grams Bob's Red Mill 1 to 1 Gluten Free Flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 3/4 cup honey
  • 1 1/2 sticks butter (3/4 cup), softened
  • 1 tsp vanilla extract
  • 2 eggs

Instructions
 

  • First, in a large mixing bowl, combine the softened butter and honey using a hand mixer. Next, add in the eggs and vanilla extract and use the mixer to combine the ingredients.
    Afterward, add in the dry ingredients and thoroughly combine the wet and the dry ingredients together. The dough may feel too wet at first, but chilling the dough in the refrigerator will change that.
  • Now place the dough, covered, in the refrigerator for one hour to chill.
  • Preheat your oven to 350 degrees Fahrenheit.
    Divide the dough into four sections working with one section at a time. Roll the dough out to 1/4 inch thick. Use a cookie cutter to cut out the cookies. Dip the cookie cutter into the flour between each press to prevent it from sticking.
    Place the cookies onto a parchment paper lined cooking sheet.
  • Finally, bake the cookies at 350 degrees Fahrenheit for 10-12 minutes. Take them out of the oven and allow them to cool on the pan for several minutes. Transfer the cookies to a cooling rack to finish cooling.
  • The cookies will store at room temperature for up to three days.
    For long term storage the cookies can be frozen for up to two months (with no frosting).

Notes

Frosting options:

We used my cream cheese frosting to decorate the cookies. I added homemade strawberry syrup to the frosting to tint it pink. To make the strawberry syrup, cook 1 cup of frozen strawberries and 1 tbsp. of maple syrup on medium high heat until the strawberries are broken down.
Next, use a stick blender to blend the strawberries to a smooth consistency. Cool the syrup completely and then add the syrup to the cream cheese frosting.
Freeze dried strawberry powder works as well instead of the syrup. It gives the frosting a smoother consistency compared to the syrup. In my opinion, either one is delicious.

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