SueAnne McInnis’ Incredible Gluten-Free Sugar Cookies
If you’re looking for a gluten-free sugar cookie recipe that delivers on flavor, texture, and presentation, this is the one! Originally created by SueAnne McInnis, these cookies are an absolute delight. They hold their shape perfectly, making them ideal for festive cookie cutters, and are topped with a luscious cream cheese icing. Whether you’re baking for the holidays or preparing thoughtful gifts, this recipe is bound to impress.
All Credit to SueAnne McInnis
SueAnne McInnis deserves all the praise for crafting this exceptional recipe. Her clever combination of ingredients ensures these cookies are as delicious as their gluten-filled counterparts. SueAnne even suggests using Cup4Cup gluten-free multipurpose flour for the best results, which she guarantees makes these cookies indistinguishable from traditional ones.
Recipe: Gluten-Free Sugar Cookies
Prep Time: 20 mins
Cook Time: 10 mins
Additional Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Yield: 40 cookies
Ingredients
For the Cookies:
• 2 ½ cups gluten-free flour (SueAnne recommends Cup4Cup)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup white sugar
• ¾ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs
For the Icing:
• ¼ cup cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 ½ cups confectioners’ sugar
Instructions
1. Make the Cookie Dough:
• In a medium bowl, whisk together gluten-free flour, baking powder, and salt.
• In another bowl, beat white sugar, softened butter, and vanilla extract using an electric mixer until creamy, about 3–4 minutes.
• Beat in the eggs, one at a time, until the mixture is smooth. Gradually mix in the flour mixture until the dough comes together.
2. Refrigerate the Dough:
• Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This crucial step ensures the dough is firm and easy to roll out.
• Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper or silicone mats.
• Roll the dough out on a lightly floured surface and cut into desired shapes with cookie cutters.
• Place the cookies on the prepared baking sheets, leaving space between them.
3. Bake the Cookies:
• Bake for about 10 minutes, switching racks halfway through, until the edges begin to brown slightly.
• Allow the cookies to cool on the baking sheet for 8–10 minutes before transferring them to a wire rack.
4. Prepare the Cream Cheese Icing:
While the cookies are cooling, beat softened cream cheese, butter, and vanilla extract in a bowl with an electric mixer until smooth. Slowly add confectioners’ sugar, beating until the icing is creamy and easy to spread.
5. Decorate the Cookies:
Once the cookies have completely cooled, generously spread the cream cheese icing on top. Get creative with designs or keep it simple the choice is yours!
