Old fashioned sugar cookies are a staple at Christmas and Valentine’s Day and can come in a variation of textures and crunch-to-softness ratios. These sugar cookies are soft fluffy sugar cookies and known as “big pink cookies” around here as an absolute favorite. Whether you need a bake sale item for a fundraiser, cookies for a holiday, or just to say “I appreciate you” these are a winner.
Note: These cookies also have a slight coconut undertone from the coconut oil. I can’t taste it but others can– so if you love coconut, yay!
What about dairy free sugar cookies?
Today, there are some great options for dairy free sour cream and butter. If you need it to be dairy free, you can experiment and give it a try. We like Violife but Myokos, and Follow Your Heart brands also are great for sour cream or butter and there are new ones sprouting up frequently. They may give different end result textures to your cookies but that’s how new pleasant discoveries are made. Just be sure to check the cookies while they bake to prevent over baking.
Do these sugar cookies freeze well? With or Without Frosting?
Yes, these freeze wonderfully with or without the frosting. The meringue powder really helps the frosting to set and stay night and fluffy. If you decide to frost the cookies before freezing, just make sure the frosting has set before you put them in the freezer. I add a layer of wax paper between single levels of cookies in an air tight container for the freezer. We eat them right from the freezer but you can let them thaw on the counter if you please before eating.
Why use meringue powder in the frosting and where can I get it?
I use meringue powder in the frosting to help stabilize the frosting so it is fluffy and easy to spread and stay where I want it. It also allows the frosting to set and stay nicely fluffy without deflating or running even for the freezer. You can find it in certain grocery store baking sections, craft stores that have cake baking aisles, or cake baking stores. I found mine in Hobby Lobby.
Tips on texture and crunch:
I used solid coconut oil in this recipe.
You don’t need to buy oat flour, just your oats up in your coffee grinder.
The cookie dough should be like very soft fluffy playdough.
Use brown rice flour to dust wax paper and top of dough to prevent sticking to your hand. Gently pat out dough evenly to a generous fat 1/4 inch thickness.
The frosting should be nice and fluffy with stiff peaks.
Bake until just barely golden. Remove from oven and cool on cooling rack.
Soft and Puffy Gluten Free Sugar Cookies
Course: DessertCuisine: AmericanDifficulty: Easy2
Dozen15
minutes9
minutesFluffy and soft, these delicious gluten free sugar cookies are perfect for holidays and celebrations.
Ingredients
- Sugar Cookie Dough:
1/2 C. Coconut Oil (melted)
1 C. Sugar
1 Large Egg
1/2 C. Sour Cream
1 C. Brown Rice Flour
1 C. Tapioca Flour
2/3 C. Oat Flour
1/2 tsp. Baking Soda
1/2 tsp. Salt (I use pink sea salt)
1/2 tsp. Nutmeg
2 tsp. Xantham Gum
- Buttercream Frosting
1/2 C. Butter (room temperature)
1 lb. Powdered Sugar
1 1/2 tsp. Vanilla
2 Tbs. Meringue Powder
4 Tbs. Milk
Food coloring of choice
Directions
- Preheat oven to 425 degrees and lightly grease cookie sheets.
- Mix wet ingredients in a mixer. Mix dry ingredients into a separate bowl and slowly combine into the wet ingredients. Mix well, dough should be a fluffy soft play dough texture.
- Dust wax paper lightly with brown rice flour and the top of the dough. Gently pat out until an even thickness of a generously thick 1/4 inch depth. Cut out cookie shapes and space cookies on baking sheet with space for the cookies to puff up.
- Bake for approximately 8-9 minutes just until just barely beginning to turn a light golden. Do not bake too long unless you prefer a crunchier texture. Cool on wire rack completely before frosting.
- For frosting: Mix all ingredients in mixer until light and fluffy with stiff peaks and the desired color. Spread generously on cookies and allow to set before storing.
- Store in air tight container in single layers with wax paper in between. If the cookies are not going to be eaten in the day of or the next, store them in the freezer to prevent “mealing” up. These can be pulled directly from the freezer to be eaten or let sit out on the counter to thaw.
