Sugar Cookies

sugar cookies baked
Sugar cookies are quite popular this time of year.  They are not my favorite cookie, but they are fun to make and I know that many people are looking for a gluten-free recipe.  And since this month’s challenge is to make a gluten-free cookie, I thought I might as well try a gluten and dairy free version of these favorites.

This recipe contains an ingredient you don’t see very often—potato flour.  Not potato starch.  There is a big difference and the two are not interchangeable.  The dough in this recipe is very easy to work with, and I like the fact that the cookies hold their shape well. 

This is not the kind of sugar cookie that puffs up and turns out soft.  These are nice and crisp.  They are also not very sweet, which is common with sugar cookies, despite their name.  That is because many people like to put colored frosting and decorations on the cookies which adds sweetness to them.  I only used sprinkles on these and was reminded once again that the red sprinkles I have always turn pink.

Sugar Cookies
Recipe type: Dessert
  • ¼ cup Spectrum organic shortening (or butter)
  • ¼ cup coconut oil (or butter)
  • ¾ cup sugar
  • 1 egg
  • ½ teaspoon vanilla or almond extract
  • 1 Tablespoon milk (I used almond milk)
  • 1 cup rice flour
  • ½ cup potato flour (not potato starch)
  • ½ teaspoon baking powder
  • ¼ teaspoon xanthan gum
  1. Cream together the shortening, coconut oil, and sugar.
  2. Add the egg, extract, and milk. Mix well.
  3. In a small bowl combine the dry ingredients, then add them to the ingredients in the mixing bowl. Mix together well.
  4. Use a spatula to scrape all the dough out of the bowl onto plastic wrap. Cover and chill for one hour.
  5. Preheat oven to 350°.
  6. Divide the dough in half and place on a pastry mat or silicone baking mat. Cover it with a piece of plastic wrap and roll to about ⅛ inch thickness.
  7. Use cookie cutters to cut out dough shapes.
  8. Use a spatula to transfer the dough to an ungreased cookie sheet.
  9. Decorate with sprinkles if desired.
  10. Bake at 350° for 5 – 8 minutes (depending on thickness). Keep a close eye on them because the edges will brown quickly.
  11. Makes about 30 two-inch cookies.

sugar cookie dough rolled

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  1. Tasty Eats At Home says

    Great looking cookies, Linda! sugar cookies are part of our holiday baking routine for sure!

  2. Andrea says

    I love sugar cookies but I just haven't taken the time to make them since going gluten free. They are on my list to make this week though- along with 9 other new cookie recipes! I hope that I wil have time to really make all of those!
    Happy Holidays!

  3. thegfdigest says

    Those look awesome! I love sugar cookies! I made some Gluten Free Sugar Cookies over the weekend but I think mine could have turned out better. When it comes to baking I'm still learning the ropes of gluten free baking.

  4. mart says

    I’d like to try these – by rice flour do you mean brown rice flour or sweet white rice flour? Thanks.

  5. Chrissy says

    I made these over the weekend. They taste great-just like the glutenous ones! I haven’t had a sugar cookie in years, so this was an extra-special treat!!

    • Chrissy says

      as for the ‘rice’ flour, I made a mixture of white, brown and sweet white and it turned out fine. I find white to be gritty, so I used all the rice flours.

  6. Kelly says

    Could I use the Bob’s Red Mill All-purpose GF Flour? Or coconut flour? Or some other? In place of the flours listed.
    These look really good!!!

      • Kelly says

        Thank you, Linda! I may try that…these look so good but, unfortunately, I’m allergic to rice AND corn…so that kinda limits my flours when it comes to remaining GF.

    • says

      I have a new recipe coming soon that does not use potato flour. It does use potato starch, though. I would try substituting corn starch. I think I’ll have that posted tomorrow.

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