In our home, the Christmas season is full of family tradition.   One tradition that we all enjoy is cookie making – especially Gluten Free Sugar Cookies.  This no chill, no bake option makes cookie making a snap.  Rolled cookie option available.

This year I was hoping to lighten my baking load by adding a cookie that didn’t require the traditional chilling/rolling/cutting steps in the cookie making process.  I wanted a simple, gluten free, drop cookie that was easy to decorate, uniform in shape, and tasty too.  As a result, these cookies were born.  I’ll be honest, sugar cookies have never been a favorite of mine, but after working to create this recipe, my feelings have changed.  These cookies have that signature crunch on the outside with a soft and chewy center.  They provide the perfect little canvas for decorating.  The best part?  There’s no chill time or cookie cutting.  I can’t wait to have some decorating fun with the boys.

Gluten Free Sugar Cookies
yields 36

6 tablespoons salted butter, softened at room temperature
3 tablespoons cream cheese, softened at room temperature
1/3 cup avocado oil (or any vegetable oil of your choosing)
1 & 1/4 cups granulated sugar
1 tablespoon heavy cream
1 egg
2 & 1/4 cups gluten free flour blend (I used Bob’s Red Mill 1 to1 Gluten Free Flour Blend)
1 teaspoon baking powder
1/2 teaspoon baking soda

For Rolling:
1/4 cup granulated sugar
1/2 tablespoon ground cinnamon or 1 tablespoon unsweetened cocoa powder (both are optional)

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.

Cream together the butter, cream cheese, avocado oil, and sugar until smooth.  Add in the heavy cream and egg, and stir again until incorporated.

Sift together the flour, baking powder, and baking soda.  Gradually add the flour into the wet ingredients, mixing until just combined.

Place 1/4 cup of granulated sugar into a small bowl.  If desired, you may add either cinnamon or cocoa powder to the sugar to flavor your cookies.

Using a 1 tablespoon sized spring loaded cookie scoop, scoop out level scoops of dough.  Roll the dough into a ball.  Roll the ball in the sugar and coat all around.

Place the cookies 2 inches apart on the baking sheet.  Using a glass, gently press down the dough into 2″ circles.

Bake for 9 minutes.  Allow to sit for 2 minutes before transferring to a cooling rack.

Cool completely before decorating.

**Gluten Free Sugar Cookie ROLLING OPTION**

You can also use this recipe to create rolled and cut cookies.  Simply make the recipe as noted above.  Shape the dough into a round disc, wrap it in plastic wrap, and chill for 40 minutes.

Unwrap the dough and split in half.  Sprinkle a hard surface with a tablespoon of either gluten free flour or powdered sugar.  I prefer using powdered sugar as it will not add additional flour to the dough.  Sometimes that extra rolling flour adds density and toughness to cookies.  Powdered sugar does neither.

Roll the dough to 1/4″ thickness and use your preferred cookie cutter to cut out shapes.  Place the cookie shapes 2″ apart on a baking sheet and bake for 8 minutes (baking times may vary depending on the size of the cookies you cut out).