Gluten Free Sugar Cookies (Lofthouse Style!)

Gluten free sugar cookies that are light, fluffy, and spread generously with strawberry buttercream and sprinkles!

Growing up I used any excuse I could to convince my parents to snag a box of Lofthouse Sugar Cookies from the store! They were the lightest, fluffiest cookies that to this day remind me of childhood.

This gluten free take is nearly identical! The cookie is delicate, soft, and fluffy but mildly sweet. Which is perfectly balanced by a very sweet strawberry buttercream. Sprinkles, while optional, give these cookies an authentic look!

Reasons to love this recipe!

• Baked cookies stay soft, moist, and fresh for a week!
• You cam mix up the frosting flavor - we used classic strawberry here!
• In addition to being gluten free, they are also dairy free too!

Ingredients and Substitutions:

• Bob's Red Mill 1-to-1 Gluten Free Baking Flour - In my opinion, this is the BEST gluten free flour on the market. We used it to test these cookies and I recommend sticking with it for best results.
• Leaveners - a winning combination of baking powder, baking soda, and cream of tartar creates the signature soft texture of a Lofthouse Sugar Cookie. You may be tempted to skip the cream of tartar, but try not to! It creates an amazing texture, plus you can use it to make these Snickerdoodles!
• Salt - just a pinch to bring out flavor.
• Butter - I used Miyokos vegan butter here, but you can use regular unsalted butter too. Make sure it's softened to room temperature.
• Sugar - you can use organic cane sugar or regular table sugar.
• Egg - helps to create a light and fluffy texture. You can likely replace it with a flax egg (1 tablespoon flax seed mixed with 3 tablespoons warm water).
• Vanilla yogurt - again, I used dairy free yogurt, but any vanilla yogurt will do! You can even use sour cream.
• Vanilla extract
• Almond extract - adds that signature soft sugar cookie flavor!
• Strawberry buttercream - or your favorite buttercream recipe.
• Sprinkles - optional but fun! I like to use these naturally colored sprinkles.

How to make soft gluten free sugar cookies:

Whisk the dry: Just like it sounds, whisk the dry ingredients together in a bowl.

Beat the butter & sugar: Using a stand or hand mixer, beat the butter and sugar together until they are nice and fluffy. This process creates fluffy cookies, so be patient here. It should take about 5 minutes.

Mix it together: Add in the egg, yogurt, vanilla, and almond. Mix until combined, scraping down the sides to make sure everything is evenly incorporated. Add in the flour and mix until a dough forms. Chill for 1-2 hours.

Shape & bake: Using a cookie scoop, form the dough into circles and place on a parchment lined cookie sheet. Dip the bottom of a drinking glass into cold water. Gently press a cookie with the glass to form a ½ inch disc. Repeat, dipping the glass in water between each cookie - this keeps it from sticking! Bake cookies until the edges just begin to brown.

Frost: While the dough is chilling in the fridge, take that time to make your frosting! Once the cookies are baked, transfer them to a wire rack to cool completely. Even slightly warm cookies will melt the frosting. Once cool, frost each cookie generously and top with sprinkles!

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Storage?

When stored correctly, these cookies stay soft and fluffy for a week!

Counter: Store cookies, covered with plastic wrap or in a lidded container, on the counter for 1-2 days.

Fridge: Place cookies in a lidded container in the fridge for up to 1 week. They are delicious cold!

Freezer: Freeze baked and frosted cookies for up to 3 months! Make sure they are stored in a tightly-sealed lidded container. Let cookies thaw at room temperature.

You can also freeze any unbaked cookie dough for up to 3 months. Thaw in the fridge overnight before using.

The best frosting for sugar cookies:

The best frosting for soft sugar cookies is buttercream. It has a light and rich texture that compliments the cookie perfectly!

For our go-to (dairy free!) buttercream, check out this post. We used strawberry buttercream, but lemon, chocolate, or vanilla would all be delicious! (Recipes for all flavors are in that post!)

You could also use homemade royal icing or your favorite store-bought frosting.

How to get perfectly round cookies:

For soft cookies, you need soft dough, the only problem is, it can be tough to shape! Follow these easy tips and you'll be baking perfectly round sugar cookies every time:

First, make sure you chill your dough for at least 1 and ½ hours. You need the dough to be cold to shape it properly.

Second, use a cookie scoop, or round tablespoon, instead of your hands to scoop and form the dough. Your warm hands can warm up the dough, causing it to get sticky.

Last, and most importantly, use a wet glass to take your round cookies and flatten them out into perfect circles. Once your dough is lined up on a parchment lined baking tray, dip the bottom of a drinking glass in cool water. Press the bottom one one cookie at a time, flattening it out into a ½ inch disc. Gently remove the cup, holding the parchment paper down if needed. Dip the glass into the water between each cookie - the water keeps the glass from sticking!

Are these gluten free & dairy free cookies?!

They are! And if you swap in a flax egg for the egg, they are completely vegan. For the flax egg, mix 3 tablespoons warm water with 1 tablespoon ground flax seed. Let sit for 10 minutes, stir again, and add to the recipe when you would add the egg.

More gluten free cookies to try!

• Oatmeal Chocolate Chip Cookies
• Peanut Butter Blossoms
• Almond Biscotti
• Vegan Mint Oreos

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