Sunday, March 4, 2018

Grain Free Sugar Cookies With Buttercream Frosting

This fantastic, easy recipe will impress your family & friends. Anyone who thinks of gluten free cookies as being a dry and punishing experience will disabuse themselves of that notion after their first bite. These coconut flour based cookies are rich and buttery, and so delicious. The frosting is equally rich, and a perfect adornment. Both are quick to whip up, and not at all fussy.

Sugar Cookies:

  • 1 stick of butter (1/2 c) softened to room temp
  • 1 cup sugar (I used a xylitol/natural sugar blend)
  • 2 eggs
  • 2 t vanilla extract
  • 1/2 t sea salt
  • 1 c coconut flour (4.25 oz or 128 g, if you have a scale and want to be more exact)
  • 1 t baking powder
  • 2 tb arrowroot starch, plus more for dusting

In a large mixing bowl, cream butter & sugar. Add eggs, vanilla, and salt and beat together well.
In a measuring cup or small bowl, stir baking powder into the coconut flour to combine. Pour into batter and mix well. Let sit for 5 minutes so the coconut flour can absorb the liquid. Add starch and mix again to knead dough for 30 seconds. If it is sticky or too moist, add more starch, up to 4 tb total.

Dust counter with starch and press or roll dough to 1/4" thick. Cut into desired shapes and bake at 350 for 8-10 minutes, until they reach your desired shade of golden. We found them to be delicious whether baked to a dark golden brown (shown at bottom of article) or a light gold (at top).

Let cookies harden for a few minutes before removing from the cookie sheet. Cool completely before frosting. I like to place them on a cutting board in the fridge, so they're chilled and ready for frosting in about 10 minutes.

Buttercream Frosting:

  • 1 stick of softened butter (1/2 c)
  • 1.5 c powdered sugar
  • 1.5 tb cream (from the top of can of coconut milk, or heavy cream)
  • 1 t vanilla extract
  • small pinch of salt
  • 1/2 packet of Color Kitchen plant based food coloring, if desired

Beat butter in mixer until smooth. Slowly stir in powdered sugar, then mix on medium until mixture holds together. Add cream, vanilla, salt, and color if using, and increase speed until everything is well mixed, scraping down the sides and bottom of bowl as needed. Frost cookies, then store them in the fridge. Any leftover frosting can be stored in the fridge for up to a week; just bring to room temperature before using.


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