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Gluten-Free Holiday Sugar Cookies

"During the holiday season, it has always been a family tradition of mine to make allergy-safe cookies and put plates together to share with the neighbors and community. This tradition is something that started with my grandmother, cousins and me. We would all spend a week in my grandmother’s kitchen making hundreds of cookies. These sugar cookies hold a special place in my family’s heart and I hope you can enjoy them too!” says Tiffany Hinton, a mom, business owner, author, speaker, functional medicine-certified health coach and founder of GF MomCertified.

Yields: 1 dozen cookies

1 stick butter (or equivalent non-dairy substitute)

½ cup sugar

1 egg (or equivalent egg substitute)

1 tsp vanilla extract

1⅛ cups gluten-free, all-purpose flour

Preheat oven to 350° F.

Line a baking sheet with parchment paper.

In a large bowl, cream butter and sugar together with an electric mixer on medium speed.

Add the egg and mix well. Add vanilla extract. Add flour on low until combined.

Refrigerate dough for 1 hour. Roll out using flour and cut with a cookie cutter.

Bake for 12 minutes. Top with Royal Icing.


Royal Icing

1 cup powdered sugar 

3 tsp almond milk

2 tsp corn syrup

¼ tsp almond extract

Food coloring (optional)

In a medium bowl, combine powdered sugar and almond milk until they are smooth. Add the corn syrup and almond extract. Mix until all the icing is smooth and glossy.

Divide the icing into bowls if you are adding different colored food coloring. Stir in food coloring if you are using it.

Scoop icing into a pastry bag and decorate cookies. Make your designs and let dry.
To flood or drizzle the icing onto the cookie add 2 tsp of corn syrup to thin the icing.


Recipe courtesy of Tiffany Hinton, GF Mom Certified. Connect on social media @gfmomcertified.