Small Batch Sugar Cookies

Crystallized sugar sparkles off this bitten Sugar Cookie like tiny diamonds.

5 from 12 votes

These Small Batch Sugar Cookies are eggless sugar cookies that are also gluten free, nut free and can easily be vegan! They're soft and sweet and take less than an hour from start to finish. The perfect recipe for when you only need a few sugary treats!

Prep Time15

Cook Time13

Chill Time15

Total Time43

Course: Dessert

Cuisine: American

Servings: large cookies or 12 small cookies

Calories: 199kcal

Author: Lee

Ingredients

¾ cup plus 2 tablespoons gluten free 1:1 flour
¾ teaspoon baking powder
¼ teaspoon kosher salt
¼ cup unsalted butter or vegan baking stick, room temperature
¾ cup granulated sugar
1 heaping tablespoon cornstarch mixed with 1.5 tablespoons water
1 tablespoon milk of choice
½ teaspoon pure vanilla extract
¼ cup granulated sugar , for rolling

Instructions

In a large bowl, whisk together the gluten free flour, the baking powder and the kosher salt. Set aside.
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the room temperature butter or vegan baking stick and the ¾ cup sugar until soft and creamy. About 2-3 minutes.
With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla and milk. The mixture might look slightly chunky and that’s ok.
Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
Once combined, scrape down the sides of the bowl using a spatula.
Pop the bowl of dough in the freezer for 15 minutes.
In the meantime, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Take the bowl of dough out of the freezer. Using an ice cream scoop, scoop the dough out into 6 scoops.
Drop the dough ball into the remaining ¼ cup granulated sugar and coat completely.
Make sure to space the cookies at least 3 inches apart on the baking sheet.
Bake the cookies in the middle rack for 13 minutes or until golden brown on the bottoms. Carefully use a cookie spatula to check.
When the cookies come out of the oven, reshape. Immediately use a spatula to push the cookies back into a circle shape or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle.
Do not take the cookies off the baking sheet for 5 minutes. If you try, they will fall apart. After 5 minutes, transfer cookies to a cooling rack and enjoy!

Notes

Storing: Keep extra cookies in an airtight container at room temperature for up to 2 days. Warm in microwave a few seconds before serving if you want them warm and soft.

Freezing: Wrap raw dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using.

Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout.

For smaller cookies: Use a small cookie scoop and bake at same temperature for 11 min.

For Vegan: Use non dairy gf flour, vegan baking stick and a non dairy milk.

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