The most delicious, gluten-free sugar cookies are kicking off day 3 of cookie week right in time for your holiday baking! They have soft-baked centers with crispy edges, and are topped with one of my favorite store-bought vanilla icings and rainbow sprinkles.
They can be cut into any shapes you like, and topped however you prefer!
Guys- you’re going to love this cookie recipe! I originally made this recipe last year during the holidays, and knew I had to remake them for the blog. They truly are the perfect gluten-free sugar cookies with the right amount of sweetness, and ideal texture.
The bottoms are crispy. The centers are soft. The dough is easy to work with. I mean, does it get any better?
I like to keep things simple when decorating these cookies, but you can treat these as a blank canvas and go all out to make them festive!
You’ll need a few simple ingredients for this recipe, all of which are always stocked up in my pantry. Unfortunately I haven’t tested any substitutes for these, so be sure to stick to the recipe as listed for best results!
Here’s what you’ll need for these gluten-free sugar cookies:
- Almond flour
- Tapioca flour- tapioca flour is KEY in getting that crispy texture. For best results, I do not recommend any other flour substitute
- Sugar- I’ve used both coconut sugar and light brown sugar for these!
- Softened coconut oil- opt for refined coconut oil for a neutral taste
- Vanilla extract
- Baking powder
- Your favorite vanilla icing and rainbow sprinkles to top
If you try this recipe, let me know in the comments below! Be sure to tag me on Instagram so I can see all of your creations.