Gluten Free Soft Sugar Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. With an electric mixer on high speed, beat the butter and sugar until very light and fluffy (it will be almost white), about 5 minutes. Reduce the speed to medium, add the egg and beat until fully incorporated, about 1 minute. Reduce the speed to low and slowly add in the pudding mix, rice flour, coconut flour, baking powder, baking soda and salt. Beat until the dough comes together, 1 to 2 minutes.
• For rolled cookies: Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to 12 hours.
• Line a baking sheet with parchment. Pinch off 12 small pieces of dough and roll each one into a ball. Roll each ball in colored sanding sugar, cocoa powder or confectioners' sugar to coat, if using. Place 2 inches apart on the prepared baking sheet and refrigerate until firm, about 30 minutes.
• Bake the cookies until the cookies are slightly cracked on top and lightly golden brown on the bottom, 18 to 20 minutes. Let sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
• For cutout cookies: Divide the dough in half and form into 2 disks. Wrap each in plastic wrap and refrigerate until firm, about 1 hour and up to 12 hours. Place each disk between two pieces of parchment and roll to 1/8-inch thick. Refrigerate until firm, about 30 minutes. Line a baking sheet with parchment. Cut out cookies into desired shapes with cookie cutters. Place 2 inches apart, on the prepared baking sheet and refrigerate until firm, about 30 minutes.
• Bake until the cookies are set and lightly golden brown on the bottom, 8 to 9 minutes. Let sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

Steps:

• Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.