sugar ead

Mrs. Claus’ Gluten-free Sugar Cookies

sugar eadYou don’t have to tell your gluten-eating friends these are gluten-free.
They won’t know the difference. Make these Gluten-free Sugar Cookies

Ingredients Gluten-free Sugar Cookies

1/2 cup organic shortening
1 cup sugar
1 egg
1 tsp real vanilla extract
2 cups gluten-free flour (I use Namaste)
1/2 tsp baking powder
pinch of salt
tapioca flour for rolling out


Preheat oven to 375 degrees F. Put shortening and sugar in a standing mixer bowl. Blend with paddle attachment until fluffy. Add the egg and vanilla extract. In another bowl whisk the flour, baking powder and salt until combined. Slowly add to mixer. When combined, roll out (using tapioca flour) to between 1/8″ inch and 1/4″, then cut with cookie cutters. Decorate using one of the methods below.
Glazed and sprinkled Gluten-free Sugar Cookies

Ingredients – Glazed

2 cups confectioner’s sugar
2 TB plus 1 1/2 tsp water
assorted sprinkles


Combine sugar with water and whisk in a bowl. Spread evenly on cooled cookies. Immediately sprinkle with sprinkles and colored sugars. Allow to dry.
Glazed and piped with royal icing
Make glaze as above. Glaze cooled cookies and allow to dry. Make royal icing (recipe below).
Ingredients -royal icing
3 egg whites
1 tsp vanilla
4 cups confectioner’s sugar
assorted natural food coloring
In a standing mixer, whip egg whites and vanilla until frothy. Slowly add sugar. When glossy, turn up to high and whip for 7 minutes. Separate into small bowls and add a few drops of food coloring to make different colors. Stir in food coloring. Place in piping bags with very small, plain tip and pipe outlines on cookies. Allow to dry.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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