Gluten-Free Sugar Cookies


Sugar Cookies

This recipe comes with each box of the Inspiration Bakery and Mixes Sugar Cookie Mix. We use this mix to make great Sugar Cookies, often around the holidays, and in many other recipes including a very nice Pound Cake and Snickerdoodles.
Prep Time 20 mins
Cook Time 10 mins
Refrigerator Time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Cuisine American
Servings 24


  • Oven
  • Dry Measuring Cups and Spoons
  • Liquid Measuring Cup
  • MIxing Bowls (2)
  • Hand Mixer
  • Parchment Paper
  • Cookie Sheet
  • Plastic Cling Wrap
  • Rolling Pin (or Glass Bottle)
  • Cookie Cutters or Knife


Sugar Cookies

  • 11 Oz Inspiration Bakery and Mixes Sugar Cookie Mix 1 Box
  • 3 Tablespoons Milk of Your Choice (dairy, rice, coconut, etc.)
  • 1 Cup Granulated Sugar
  • 3/4 Cup Margarine or Palm Oil Shortening If you use Crisco shortening, just use 2 Tablespoons of Milk
  • 2 Egg Whites For cake-like cookies: 1/3 cup milk of your choice, 3 egg whites, and 1 teaspoon baking soda
  • 2 Teaspoons Vanilla Extract

Sugar Cookie Icing

  • 4 Oz Butter or Margarine (softened)
  • 3 Cups Powdered Sugar
  • 1/4 Cup Whipping Cream or Coconut Milk
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Optional: Add Almond, Orange, or Lemon Extract For enhanced flavor icings
  • 1/3 Cup Optional: Add Unsweetened Cocoa Powder For chocolate icing
  • 1/4 Cup Optional: When baked, sprinkle cookies with pinches of colorful sugar granules or other toppings


Sugar Cookies

  • Put egg whites in a mixing bowl. Using your hand mixer, whip the eggs until frothy.
  • Add the sugar, shortening or margarine, milk, and vanilla to the egg in the bowl. Use your hand mixer to beat until creamy, about 1-2 minutes.
  • Add the additional ingredients and cream together until well blended.
  • Wrap your Sugar Cookies in plastic cling wrap and refrigerate for at east 2 hours.
  • Preheat your oven to 375° F.
  • Remove the cookie dough from the refrigerator and cut it into four pieces. Using plastic cling wrap or parchment paper as the base, sprinkle a small amount of tapioca flour on the paper or plastic wrap, put the dough on the rolling surface you have created, and put plastic cling wrap over the dough.
  • Using your rolling pin (or glass bottle), roll your cookie dough out to 1/4 inch thick.
  • Using cookie cutters or a knife, cut your Sugar Cookie dough into your preferred shapes and place on a cookie sheet.
  • Put your cookies in the oven and bake for 8-10 minutes.
  • Remove from the oven and let cool for 3-5 minutes. Your Sugar Cookies are ready to ice, decorate, or eat!

"Refrigerator Cookie" Option

  • Once you have mixed the dough per Step 3 above, instead of wrapping in plastic cling wrap, place the dough on a 12-15 inch piece of parchment paper near one end of the paper. Shape the dough into a roll and then roll it up in the parchment paper. Refrigerate for 2 hours.
  • Remove the cookie dough roll from the refrigerator and unroll it from the parchment paper. Slice the roll into 1/3 inch thick rounds and place them on your cookie sheet.
  • Sprinkle the tops of the cookie rounds with a pinch of sugar and then bake them as described above.
  • Remove from the oven and let cool for 3-5 minutes. Your Sugar Cookies are ready to ice, decorate, or eat!

Cookie Icing

  • Put the butter or margarine in a large mixing bowl and whip.
  • Add the powdered sugar and blend until smooth.
  • Add the whipping cream or coconut milk, and your flavorings, and beat until light and fluffy, Add additional whipping cream or coconut milk if needed.
  • Ice your Sugar Cookies, let stand until the icing firms up, and serve. Yummm!
Keyword Cookies, Gluten-free, Pastries, Sugar Cookies

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