When I first discovered gluten-free iced sugar cookies made with almond flour, I was intrigued by the idea of merging gluten-free baking with a nutty flavor profile. The buttery texture and vibrant icing not only look appealing but also elevate any occasion. If you’re curious about how to create these delightful treats that cater to different dietary needs, let’s explore the ingredients and techniques that make them truly special.
What kind of recipe is it?
The Gluten-Free Iced Sugar Cookie is a delightful treat perfect for those who follow a gluten-free diet but still crave sweet indulgence. This dish features a buttery, melt-in-your-mouth cookie base topped with a smooth, colorful icing that can be customized for any occasion.
Its unique blend of gluten-free flours ensures that it maintains a soft texture while being completely free of wheat. Ideal for families, parties, or baking enthusiasts seeking a healthier alternative, these cookies are sure to satisfy everyone’s sweet tooth!
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty of the recipe | Medium |
| Preparation time | 30 minutes |
| Number of servings | 12 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 ½ cups |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ¾ cup (1 ½ sticks) |
| Granulated sugar | 1 cup |
| Egg | 1 large |
| Pure vanilla extract | 1 teaspoon |
| Almond extract | ½ teaspoon |
| Powdered sugar | 2 cups |
| Milk | 2-3 tablespoons (for icing consistency) |
| Food coloring (optional) | As needed for decoration |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing bowls (large and medium) | Used for combining ingredients; large bowls hold dough, while medium bowls mix smaller quantities like icing. | Any large bowl or even a clean pot can work. |
| Measuring cups (dry and liquid) | Essential for accurately measuring flour, sugar, and liquids for consistent results. | Use a scale for more precise measurements, if available. |
| Measuring spoons | Necessary for measuring small quantities of ingredients like baking powder and extracts. | Use a set of standard kitchen spoons (e.g., teaspoon, tablespoon) for rough estimates. |
| Stand mixer or hand mixer | Makes mixing butter and sugar faster and easier, ensuring a smooth dough. | Whisk by hand using a sturdy whisk or wooden spoon. |
| Rubber spatula | Useful for scraping down the sides of bowls and folding in ingredients gently. | A wooden spoon can perform similar tasks, though less effectively. |
| Wooden spoon | Great for mixing dough, especially thicker mixtures, and incorporating all ingredients. | Any sturdy spoon from your kitchen can be used. |
| Baking sheets (2-3) | Needed for placing cookies to bake evenly; having a few sheets allows for assembling multiple batches. | Any flat baking surface, like an oven-safe dish, can substitute in a pinch. |
| Parchment paper or silicone mats | Prevents cookies from sticking to the baking sheets, allowing for easy removal and less cleanup. | Lightly greasing the baking sheets can be an alternative, though it may stick more. |
| Cookie scoop or spoon | Helps in portioning out equal sizes of cookie dough for uniform baking and appearance. | Use two tablespoons to scoop and shape dough into rounds manually. |
| Cooling rack | Allows cookies to cool evenly and completely after baking, preventing sogginess from trapped heat. | A clean countertop or another flat surface can work, but may retain heat. |
| Oven thermometer | Ensures the oven is at the correct temperature for baking, which is crucial for optimal results. | Use an oven-safe dish with yeast bread or a similar item that indicates heat levels if no thermometer is available. |
Cooking Steps
4. In a large mixing bowl, cream together 115 g (1/2 cup) of softened unsalted butter and 200 g (1 cup) granulated sugar using a stand mixer on medium speed for about 3 minutes, or until light and fluffy.
5. Add 1 large egg and 5 ml (1 teaspoon) of vanilla extract to the butter and sugar mixture. Mix on low speed until just combined, scraping down the bowl with a rubber spatula halfway through.
6. In a medium bowl, whisk together 175 g (1 1/2 cups) gluten-free flour, 5 g (1 teaspoon) baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed until just combined and a dough forms, about 1 minute.
7. Use a cookie scoop or two tablespoons to portion out the dough, rolling each portion into a ball and placing them on the prepared baking sheets. Space the dough balls approximately 5 cm (2 inches) apart.
8. Bake the cookies in the preheated oven for 10-12 minutes, until the edges are lightly golden and the centers appear set but slightly soft to the touch. If the cookies spread too much, you may chill the dough for 15-20 minutes before scooping.
9. Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes.
Then, transfer them to a cooling rack to cool completely, about 20-30 minutes.
10. Prepare the icing while the cookies cool: in a medium bowl, whisk together 120 g (1 cup) powdered sugar and 15-30 ml (1-2 tablespoons) milk until a thick but pourable consistency is reached.
Add food coloring if desired.
11. Once the cookies are fully cooled, use a rubber spatula or piping bag to spread or pipe the icing onto the tops of the cookies.
Allow the icing to set for at least 30 minutes before serving.
12. Store the iced cookies in an airtight container at room temperature for up to one week for optimal freshness.
Variations
- Lemon Zest Cookies: Add 10 g (1 tablespoon) of lemon zest to the dough for a citrusy flavor boost.
- Almond Flour Twist: Substitute 120 g (1 cup) of gluten-free flour with almond flour for a nutty flavor and moist texture.
- Cocoa Powder Cookies: Replace 30 g (1/4 cup) of gluten-free flour with unsweetened cocoa powder for chocolate-flavored iced cookies.
- Vegan Iced Cookies: Use 70 g (1/4 cup) of coconut oil instead of butter and substitute the egg with 60 ml (1/4 cup) of unsweetened applesauce.
- Pumpkin Spice Cookies: Incorporate 100 g (1/2 cup) of canned pumpkin puree and 5 g (1 teaspoon) of pumpkin pie spice for a seasonal twist.
- Peanut Butter Cookies: Mix in 60 g (1/2 cup) of natural peanut butter to the dough for a rich and creamy flavor.
- Chilled Dough Method: Chill the formed dough balls in the fridge for 30 minutes before baking to achieve thicker cookies with a chewy texture.
- Ice Cream Sandwiches: Bake cookies as directed, then sandwich your favorite dairy-free ice cream between two iced cookies for a refreshing treat.
Tips on plating and presentation
After exploring various ways to flavor your gluten-free iced sugar cookies, it’s time to focus on how to make those delightful treats visually appealing.
Use various plating techniques, like stacking or arranging cookies in a circular pattern. Incorporate presentation tools, such as decorative plates or fun serving platters, to enhance the overall experience.
What other dishes can I pair it with?
While you might think iced sugar cookies are delightful on their own, pairing them with complementary dishes can elevate your dessert experience.
For festive occasions, consider serving them alongside rich chocolate brownies or fresh fruit tarts.
You could also add a scoop of dairy-free ice cream for an indulgent treat.
These dessert pairings enhance the flavors and create a memorable dessert spread.
What drinks can I pair it with?
To complement your iced sugar cookies, you’ll want to consider drinks that enhance their sweetness and texture.
I love pairing these cookies with a rich cup of coffee—the chocolate or vanilla flavors really elevate the experience.
For a lighter option, tea is perfect; a chamomile or Earl Grey enhances the cookie’s sweetness beautifully, creating a delightful afternoon treat. Enjoy!
Frequently Asked Questions
Can I Substitute Almond Flour With Another Gluten-Free Flour?
Yes, you can substitute almond flour with other alternative flours like coconut or oat flour. I often use flour blends for the best texture. Just keep in mind, adjustments in liquid may be necessary.
How Long Do These Cookies Stay Fresh?
These cookies stay fresh for about a week when stored in an airtight container. For better cookie shelf life, I recommend keeping them in a cool, dark place. That’s my go-to freshness tip!
Can I Freeze the Cookies After Decorating?
Yes, I can freeze the cookies after decorating! I use proper freezing techniques, like wrapping them tightly to avoid freezer burn. For best results, I recommend following a few decorating tips before freezing. Enjoy!
What Is the Best Way to Store These Cookies?
I store my cookies in an airtight container at room temperature. This method’s perfect for keeping freshness, and it preserves their texture. I always add a layer of parchment paper to prevent sticking.
Are There Any Nut-Free Alternatives to Almond Flour?
Absolutely! I often use cashew flour or coconut flour as nut-free alternatives. Both lend great textures and flavors to baked goods, so don’t hesitate to experiment with them in your recipes!