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You are here: Home / gluten free dessert recipes / gluten free cookies recipes / gluten free christmas cookie recipes / Gluten Free Soft Frosted Sugar Cookies

Gluten Free Soft Frosted Sugar Cookies

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February 14, 2013 by flippindelicious 109 Comments

These Lofthouse copycat gluten free soft frosted sugar cookies are soft and cakey. They are the perfect gluten free soft frosted sugar cookies cutout recipe!

white plate with round gluten free soft sugar cookies with pink frosting and rainbow sprinkles with more sprinkles and cookies in the background on a cooling rack

photos updated 10/14/15- Recipe updated 10/2/18

 

Gluten Free Sugar Cookies -Lofthouse Copy Cat Recipe

These gluten free sugar cookies are a dead ringer for Lofthouse soft frosted sugar cookies! You are going to love this gluten free Lofthouse Copy Cat recipe. 

For years I have tryed to re-create those soft, cakey, sugar cookies with frosting and sprinkles that come in a clear plastic clamshell at the grocery store.

I tried to create those soft frosted sugar cookies using normal wheat flour and still wasn’t able to get it right. A few years back I finally created the perfect gluten free soft frosted sugar cookie recipe, and I’m so excited t0 share it with you!

I’ve baked these gluten free soft frosted sugar cookies hundreds of times, it is one of my most popular recipes and I’m always asked to bake them.

It has been included in my cookbook, The Essential Gluten-Free Cookie Guide, and I’ve even baked them on TV (when I was 8 months pregnant too.)

I’m known for my gluten free soft frosted sugar cookies, and am semi-famous for showing up with a bag full of mini soft frosted sugar cookies at blogging conferences.

 

gluten free soft frosted sugar cookies with pink icing and rainbow jimmies on a cooling rack

I used to have an older version of this recipe on my blog (if you printed it, you might have that gluten free sugar cookie recipe), and another version in my cookbook, The Essential Gluten-Free Cookie Guide.  

I’m always making adjustments and improvements so this version of the recipe is the best yet!

I’ve been very excited to share my new and improved recipe with you! The dough is easier to work with, there is no chill time, and I’ve mastered the techniques for making these gluten free sugar cookies much easier to frost and cut out.

If you are looking for more gluten free cookie recipes, check out my newest cookbook, Gluten-Free Holiday Cookies.

How to make gluten free sugar cookies?

Here are my best-kept secrets for making the perfect gluten free soft sugar cookies with frosting.

  • Be very careful in measuring your flour. Don’t scoop using the measuring cup, or pack it in! To correctly measure your gluten free flour carefully spoon the flour into the measuring cup and then level it with a knife. The most accurate way to measure flour is by weight, and that used to be what I recommended. Over the years I’ve discovered that I get the same results if I accurately measure my gluten free flour, without keeping a scale in my kitchen. I know most of you don’t have a scale, and I wanted you to be able to make these gluten free sugar cookies without buying another kitchen gadget. I have provided ingredient weights, if you prefer to measure with a scale.
  • For best results use my gluten-free cookie/cake flour blend. Another gluten-free flour may work as well, but I haven’t tested any other gluten free flours yet. If you try a different flour, please comment and let me know. I have heard from those who have tried to use regular wheat flour that is doesn’t work. 
  • This recipe is easiest to make with a stand or heavy-duty electric hand mixer. You can make the dough by hand, but it will require a lot of elbow grease. 
  • The secret to soft and cakey gluten free soft frosted sugar cookies is roll it out pretty thick. Try to avoid handling it too much, and do NOT over bake. It is much better to under bake your gluten free soft frosted sugar cookies. It will not look done when you take it out of the oven, but that is what carryover cooking is for.

You can make these gluten free sugar cookies dairy free or vegan! Keep reading, I share my tips for making gluten free vegan sugar cookies in great detail later in this post.

white plate with round gluten free soft sugar cookies with pink frosting and rainbow sprinkles with more sprinkles and cookies in the background on a cooling rack

How to make gluten free drop sugar cookies?

Here is my lazy no-roll method for making gluten free sugar cookies with this recipe:

  • Drop the dough onto prepared baking sheet using a 1 1/2 tablespoon cookie scoop.
  • Dip the bottom of a drinking glass in white sugar and gently press the gluten free sugar cookie out so it is about 3 inches across.
  • Bake as directed.

The extra sugar adds a pleasant crunch! If you were to use colored sugar no added decorations would be needed.

Christmas holiday frosted gluten free vegan sugar cookies in the shape of a tree, stocking, star, and candy cane

How to make perfect gluten free sugar cookie cut outs?

I’ve found the best way to make perfect gluten free sugar cookie cut outs is to roll the gluten free sugar cookie dough out directly on top of the silicone baking mat or parchment paper you will bake them on. I created a video tutorial in my gluten free cutout sugar cookies for Christmas post.

  1. Lay your silicone baking mat or a sheet of parchment paper on the counter top.
  2. Place the dough on top, and then place a sheet of plastic wrap on top.
  3. Roll the gluten free sugar cookie dough out approx ½ inch thick. Peel off plastic wrap and cut the gluten free sugar cookies out using your favorite shaped cookie cutters, leaving at least 2 inches between the gluten free sugar cookies. DO NOT take the sugar cookies off of the baking mat or bottom piece of parchment.

Not taking them off prevents the dough from stretching out of shape. Peel the excess dough off and re-roll the same way, onto a new baking mat or sheet of parchment.

If you are only cutting out rounds, you roll can roll the dough out between 2 sheets of plastic wrap (½ inch thick) and then move the cut outs to the silicone baking mat or parchment lined baking sheet. They may stretch slightly, but I’ve found that the extra effort isn’t worth it when making plain round gluten free sugar cookies.

How to make mini gluten free sugar cookies?

I love to make mini gluten free sugar cookies using  a 1 ½ – 2 inch round cutter. I’ll also use mini holiday cookie cutters like hearts and stars, but I’ve found that any protruding edges (like the points on the stars) tend to over-bake a bit and become more crunchy. Still delicious, just not as soft all the way through.

If you cut out shapes just be more careful to not let the gluten free sugar cookies over-bake. They soften more as you let them sit, frosted, in an air-tight container and then the crunchy star points soften.

How to frost gluten free sugar cookies?

The easiest way to frost your gluten free sugar cookies is by using a piping bag. I’ve found it is less messy than just using a butter knife.

I still use a knife, but I wanted to share my tips for using a piping  bag or ziploc bag because it will change the way you decorate your gluten free sugar cookies for the rest of your life!

(And I guarantee that will be happening more often now that you have my gluten free sugar cookie recipe!)

  • Using a rubber scraper/spatula load the american buttercream frosting into a piping bag fitted with a large round tip. The easiest way to load the frosting into the bag is to put the piping bag into a cup, that way it doesn’t move around while you scoop the frosting into it. (You can also use a ziploc bag and just snip the corner.)
  • Hold the piping tip perpendicular to the gluten free sugar cookie and pipe a layer of frosting, starting at the edge and going around in a circular pattern without overlapping until you are in the center. If desired smooth out the frosting with a small offset spatula and top with some sprinkles. Because SPRINKLES!
round gluten free sugar cookies topped with pink frosting and pink and white sprinkles

original photo 2/13

How to store gluten free sugar cookies?

These gluten free sugar cookies are even softer the next day! After frosting them, seal in an airtight container or ziploc bag. The extra moisture from the frosting softens any crunchy edges and you have the perfect gluten free soft frosted sugar cookies.

I still love eating my gluten free soft sugar cookies freshly frosted, but I think they are even better on day 2 or 3. Store them in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week.

If you want to freeze them, or prep them ahead of time, I recommend frosting them and then freezing them. Frosted gluten free sugar cookies will stay fresh in the freezer for up to a month! (though mine never last that long.)

How to make Gluten Free Vegan Sugar Cookies?

  • Use a non-dairy butter substitute instead of the butter. My secret is to use half palm shortening, and half Earth Balance, or another vegan butter. I have also used butter flavored shortening (like crisco) but my secret combo of palm shortening/Earth Balance makes dairy free sugar cookies with the best texture and flavor.
  • Use a “flax egg” for every egg in the recipe. You can also use another egg substitute, if you prefer. To make 1 flax egg mix 1 tablespoon ground flax seed with 3 tablespoons hot water and let it sit for at least 5 minutes before using. The recipe calls for 2 eggs so I mixed 2 tablespoons of ground flax seed with 6 tablespoons of hot water.
  • Use my vegan buttercream frosting instead of my american buttercream frosting.

The rest of the instructions and ingredients are the same. However, I do have a gluten free vegan sugar cookie recipe with the substitutions already calculated for you.

With these 3 substitutions your gluten free soft frosted sugar cookies are now vegan and free of the top 8 allergens.

Need more gluten free cookie recipes? If you like this recipe, I’m offering you an exclusive discount on my newest cookbook, Gluten-Free Holiday Cookies. It has 25 gluten free, allergy friendly cookie recipes, perfect for Christmas and winter holidays, and all year long. Use “SugarCookie” to save $3 (which makes the cookbook just $5. Less than your fancy latte!)

BUY Gluten-Free Holiday Cookies for $5

Here is my famous gluten free soft sugar cookie recipe!

Yield: 2-3 dozen gluten free sugar cookies

Gluten Free Soft Frosted Sugar Cookies

These Lofthouse copycat gluten free soft frosted sugar cookies are soft and cakey. BONUS vegan and dairy free sugar cookie recipe. They are the perfect gluten free soft frosted sugar cookie cutout recipe!
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1/2 cup butter, softened (4 ounces by weight)
  • 1 cup white sugar (8 ounces by weight)
  • 2 eggs
  • 3/4 teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons xanthan gum
  • 1 ½ teaspoons vanilla extract
  • 3 ¼ cups my gluten free cookie/cake flour blend (18 ounces by weight)
  • American Buttercream

Instructions

Make the gluten-free sugar cookie dough:

  1. Preheat the oven to 350 degrees F.
  2. Cream the butter and sugar together on low-medium speed. Add the eggs and beat until smooth.
  3. Add the salt, baking powder, xanthan gum, and vanilla extract. Then add my gluten-free cookie/cake flour blend and mix until combined.
  4. Roll the cookie dough between two sheets of plastic wrap and cut out with your favorite cookie cutters, or use 3 inch round cookie cutters to get the iconic soft frosted sugar cookie (see tips in post above)
  5. Place cookies on a parchment paper or silicone baking sheet on a baking sheet
  6. Bake in your pre-heated oven for 8-10 minutes. They will still be soft but the edges will just start to look dry, and the bottom of the cookie will just be starting to brown. They won’t look done. If they look done, they are over-baked and may be burnt on the bottom. Let cool for 5-10 minutes on the baking sheet, and then remove to a cooling rack.
  7. Frost as desired with my American Buttercream or Vegan Buttercream

Recommended Products

  • Stainless Steel Professional Plain Round Pastry Dough Cutter Set for Baking Cookies Pie Pops Kitchen (1, Set of 11 Round Cutters)
    Stainless Steel Professional Plain Round Pastry Dough Cutter Set for Baking Cookies Pie Pops Kitchen (1, Set of 11 Round Cutters)
  • Rodelle Pure Vanilla Extract, 8-Ounce
    Rodelle Pure Vanilla Extract, 8-Ounce
  • Certified GF Rainbow Sprinkles Jimmies 14oz | Value Size | Gluten Free Certified
    Certified GF Rainbow Sprinkles Jimmies 14oz | Value Size | Gluten Free Certified
  • Bob's Red Mill Gluten Free Xanthan Gum, 8-ounce
    Bob's Red Mill Gluten Free Xanthan Gum, 8-ounce

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

36

Serving Size:

1 gluten free sugar cookie, unfrosted

Amount Per Serving: Calories: 62 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 17mg Sodium: 89mg Carbohydrates: 8g Fiber: 0g Sugar: 6g Protein: 1g
© Brianna
Cuisine: American / Category: gluten free cookies recipes
Gluten Free Frosted Sugar Cookies | These Lofthouse copy cat gluten free soft frosted sugar cookies are tender, soft and cakey. Recipe includes a vegan sugar cookies and dairy free sugar cookie option. Great for gluten free sugar cookie cutouts! #glutenfreecookie #glutenfreerecipe #glutenfreesugarcookie #copycatrecipe #sugarcookie

 

 

Filed Under: gluten free christmas cookie recipes, gluten free christmas recipes, gluten free cookies recipes, gluten free holiday recipes, gluten free sugar cookies recipes, gluten free valentine's recipes, gluten-free Tagged With: cakey sugar cookie, copycat recipe, dairy free, frosted sugar cookie, gluten-free, lofthouse copycat, soft frosted sugar cookie, soft sugar cookie, sugar cookie, vegan

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Comments

  1. Tammy Northrup says

    February 15, 2013 at 1:23 am

    I cannot wait to try these! I love Lofthouse cookies and these look just like them. Nummy!

    Reply
    • Brianna says

      February 18, 2013 at 4:01 pm

      They look and TASTE just like them, I swear. Let me know how they turn out when you make them. I love feedback!

      Reply
      • Cassie says

        November 16, 2014 at 3:34 pm

        Hi,
        My daughter is gluten and dairy free and she so wants sugar cookies to decorate. Can you tell me about the rice flour blend. I know it says 3 cups but how much of each of the blend do I use? Thank you so much. I am new at all of this.
        Thank you.
        Please email me. noah00ark@aol.com

        Reply
        • flippindelicious says

          November 17, 2014 at 1:58 pm

          Hi Cassie,
          I responded to your email. For everyone’s reference my flour blend is found here.
          Have a great day!

          Reply
  2. Bethany says

    February 18, 2013 at 5:08 am

    Your cookies were delicious! Thanks so much for sharing 🙂 It was so nice to meet you at BYB!

    Reply
    • Brianna says

      February 18, 2013 at 4:02 pm

      Thanks! It was great to meet you too. BYB2013 was awesome!

      Reply
  3. Susan Holdman says

    March 11, 2013 at 11:30 pm

    Just had many teeth removed and need a sweet soft treat, thank you for this recipe I can’t wait to make them tomorrow.

    Reply
    • Brianna says

      March 12, 2013 at 4:36 am

      I hope you enjoy them and that you feel 100% soon. 🙂

      Reply
  4. lina chapman says

    April 14, 2013 at 7:43 pm

    We just took the dough out of the fridge and it is ROCK HARD, so there’s no way we can roll it to 1/4″. The dough tastes delicious, but it’s crumbly and I’m kinda of afraid it’s not going to work…

    Reply
    • lina chapman says

      April 14, 2013 at 8:22 pm

      OK – these cookies taste absolutely AMAZING! After letting the dough relax a bit out of the fridge and reworking it with my hands, it rolled extremely well. I didn’t even need the plastic wrap. I got 26 cookies out of the batch of dough with a mix of large butterfly, cat, and bunny shapes and slightly smaller circle, heart, and flower shapes. I was skeptical in the middle of the process, but so happy with the results. Thank you!!

      Reply
    • Brianna Hobbs says

      April 15, 2013 at 3:48 pm

      I’m so glad you saw it through and it worked out! Especially if you use all butter the dough will be very, VERY firm when it first comes out, I will go back and note that in the recipe. How many cookies you get entirely depends on the size of the cookie cutters you use. I normally use rounds (or occasionally hearts). The number of cookies I get each time varies depending on which shape I use.
      Thank you so much for your feedback! It really helps me so that I can make my content most useful to you. I’m very happy that you enjoyed them. Thanks for visiting my blog!

      Reply
  5. Dina M. says

    February 2, 2014 at 7:13 pm

    I can’t wait to make these! Sugar cookies is a favorite in our house, and these look amazing!

    Reply
    • Brianna Hobbs says

      February 12, 2014 at 10:37 pm

      Thanks Dina! I hope your family enjoys them!

      Reply
  6. cherryvalentiine says

    February 12, 2014 at 9:58 pm

    Best recipe, hands down. 🙂 I would cry if I ever were to lose this recipe again!

    – SUPER excited to get your E-book –

    Reply
    • Brianna Hobbs says

      February 12, 2014 at 10:39 pm

      I so glad you love them! I’m also super excited for my cookbook. I’m working with a publisher now, so it will also be available in print!

      Reply
  7. Emily says

    February 13, 2014 at 5:02 am

    These cookies remind me of the “pink cookies” aka sugar cookies with pink frosting that I grew up loving. Thank you so much for sharing. They are going to be a hit for Valentine’s in our house.

    Reply
  8. Emily says

    February 13, 2014 at 5:04 am

    Oops, hit enter before saying that I already made them. That’s how I know they’ll be a hit. That is, if I don’t eat then all myself 🙂

    Reply
    • Brianna Hobbs says

      February 13, 2014 at 7:42 pm

      I’m so glad that you are enjoying them. I love making them for Valentine’s day!

      Reply
  9. Kimberly says

    February 15, 2014 at 10:10 pm

    I don’t usually write to people that I don’t know, but something drew me to these cookies, and they are fantastic. The perfect way to celebrate this weekend that is a combination of Valentine’s Day, wedding anniversary and birthday. The dough is easy to make and easy to work with… no mess, no fuss. Perfect results! I’ll be coming back to this recipe as well as to this blog… thanks so much, Brianna!

    Reply
    • Brianna Hobbs says

      February 16, 2014 at 6:23 pm

      I’m so very happy that you enjoyed them! Happy Anniversary, and Birthday! I know that this is one of my favorite recipes to celebrate with. Thanks so much for commenting and for reading my little blog!

      Reply
  10. Diana says

    February 27, 2014 at 12:55 am

    Made these cookies twice so far, and they are great! Making them again for a birthday party this weekend. They don’t taste GF at all!

    Reply
    • Brianna says

      February 27, 2014 at 2:16 am

      They don’t! I’m so glad that you are enjoying them. Just wait for my cookbook to come out, that recipe is even better. Way easier to work with. 🙂

      Reply
  11. Victoria says

    February 28, 2014 at 11:14 pm

    This rice flour blend who makes it?
    Thank you!

    Reply
    • Brianna says

      February 28, 2014 at 11:21 pm

      Hi Victoria,
      It is my own flour blend that I’ve developed that I use in all of my recipes. You can click the link in the recipe, or just go here: https://flippindelicious.com/gf-supplies-and-flours for the proportions.

      Reply
  12. Victoria says

    February 28, 2014 at 11:28 pm

    thank you so much!!

    Reply
  13. Nicole Bell says

    March 12, 2014 at 3:49 am

    New GF family here. Just made my first dessert tonight. Just found these and this is in my top 5 favorite cookies. Question though, instead of buying the rice flour and the extras that go with it could I just use the GF Bisquick?

    Reply
    • Brianna says

      March 12, 2014 at 4:25 pm

      I have not tested it with GF Bisquick (and have actually never used it.) If I remember correctly the GF Bisquick is made of a rice flour base. I would assume you can use it, you’d just probably have to omit the baking powder if the Bisquick already has it, and maybe the salt too. If you try it let me know how it turns out. Good luck, and welcome to Flippin’ Delicious and gluten-free baking!

      Reply
  14. Nicole Bell says

    March 12, 2014 at 3:53 am

    This comment has been removed by the author.

    Reply
  15. Unknown says

    April 14, 2014 at 12:25 am

    We made these today for Easter fun and they turned out dry. I followed the recipe exactly, did I do something wrong? They did hold their shape and looked good. The only thing is we are semi high elevation here in Utah. Would that make a difference? I have had mostly successes in this elevation. The kids didn’t seem to mind, they really liked them!

    Reply
    • Brianna Hobbs says

      April 15, 2014 at 2:15 am

      I am actually at high elevation (I think about 5k) so that probably wouldn’t be it. It is probably how you measured the flour, it is so hard to measure flour accurately and just a little extra flour can make the dough dry and harder to work with. An updated version of this recipe is in my cookbook (coming out soon!) where I measured the flour by weight, which eliminates the issues that differences in measuring creates. You probably just scooped your flours differently than I did, so next time just use less than you did this time.

      Reply
    • Chelsea says

      February 13, 2017 at 3:42 pm

      I know this post is 2 yrs ago but I had the same issue with the dryness! I leveled perfectly as directed by the ounces. So I added another 4oz stick of butter and they were perfect! I cooked them closer to 10 min instead of 8.

      Reply
      • flippindelicious says

        February 28, 2017 at 7:01 am

        Hi Chelsea,
        Did you use the recipe that was sent by email? The original version of the recipe that was dryer, but I have since made some changes and I haven’t had that problem. I’d love some more info.
        Thank you! -Brianna

        Reply
  16. Joy says

    August 11, 2014 at 6:32 pm

    I would love to make these but the link to your rice flour blend is not working. I clicked on the link in the recipe as well as the one in the comments. Can you direct me to your recipe for the flour blend? Thank you

    Reply
    • flippindelicious says

      August 11, 2014 at 6:40 pm

      Hi Joy,
      I apologize that the link was broken. I just moved my blog to wordpress and there have been just a few links like this that have been broken, so thank you for alerting me to it. My rice flour blend is HERE. I’ve also updated the link in the recipe. Happy Baking!

      Reply
  17. Gwen says

    November 25, 2014 at 12:10 pm

    Hi Brianna! I just wanted to let you know that I’m featuring this amazing recipe in my post 102 Gluten Free Cookie Recipies. I’m also pinning it to my Gluten Free Cookie Madness Board. 🙂

    You are more than welcome to share this amazing resource with your readers or link to this post if you’d like! Thanks so much for the inspiration! Here’s the url: 102 Gluten Free Cookie Recipies

    Reply
    • flippindelicious says

      November 26, 2014 at 10:52 am

      Thanks Gwen! I’m glad that you like my recipe. Checking out your collection right now! 🙂

      Reply
  18. Laura K says

    December 4, 2014 at 8:33 pm

    This is the easiest cookie recipe. I don’t have much luck with sugar cookie recipes with plain ol’ wheat flour but these turned out great. Best of all my kids don’t know the difference and they loved them! Thank you! I’m hooked!

    Reply
    • flippindelicious says

      December 5, 2014 at 9:14 am

      I’m so happy that you and your family loved them!

      Reply
  19. Lyn says

    December 19, 2014 at 4:03 pm

    Your recipes look delicious! Please add me to your email list!

    Reply
    • flippindelicious says

      December 22, 2014 at 10:56 am

      It looks like you have signed up Lyn. Just be sure to confirm your subscription so that you receive the emails. You should have received an email from me that has a link in it. Just click the link and it should confirm your subscription.

      Reply
  20. Krista says

    December 31, 2014 at 1:10 pm

    I made these with King Arthur GF flour and they were delicious! So soft and fluffy! Sadly, I tried to make them using regular flour for my family, and the cookies were hard and flat.

    Note: the GF dough was a little too sticky to roll out without wasting a lot of flour, so I just rolled them into little balls and flattened them out with my fingers.

    Reply
    • flippindelicious says

      January 3, 2015 at 1:35 pm

      I’m so happy you tried them Krista. It is interesting to know that the recipe didn’t turn out when using normal flour.
      I actually never roll the dough out with flour. I roll the dough out between 2 sheets of plastic wrap and I also make sure it is thoroughly chilled so that it isn’t sticky. Adding the extra flour when rolling can sometimes make the cookies tough. I also use the drop cookie method, flattening the cookies with a glass dipped in sugar. There are a lot of tricks and tips in my cookbook for these cookies. They are my all time favorite!

      Reply
  21. Jodi Slagel says

    February 10, 2015 at 9:27 am

    I am making these for my son’s Valentine Party at school. Can these be made a few days ahead without drying out, or should I bake them, freeze them, and then frost them the night before?

    Reply
    • flippindelicious says

      February 10, 2015 at 8:43 pm

      I actually think they are better after a day or 2 in an airtight container. As they sit the frosting softens the cookie and then they taste exactly like the Lofthouse Sugar Cookies. I’d refrigerate the frosted cookies because of the butter in the frosting if you are going to make them more than a day ahead of time. They also freeze great frosted! Just thaw before eating. Just like fresh baked!

      Reply
      • Vicky says

        February 13, 2015 at 11:13 am

        Instead of rice flour and xantham gum can i just use the Pillsburry Rice Flour which includes Xantham and its gluten free? Thank you

        Reply
        • flippindelicious says

          February 13, 2015 at 12:30 pm

          If you try it let us know. I’m not familiar with that blend, and have not tested it. It very well might work, but I can’t tell you for sure.
          My flour blend is different from most other gluten-free flour blends as it has a higher starch content. Especially for my sugar cookies I recommend using it because it helps to give them their soft cakey texture.

          Reply
  22. Josie says

    February 12, 2015 at 12:48 pm

    I was skeptical of making these because I’ve had such bad luck with gluten free recipes that people rave about…BUT these are delicious! They are a bit dense and heavy, but still taste like sugar cookies. Thank you for making the Valentine dreams of my recently diagnosed celiac son’s dreams come true! I will be taking these to his class today and I think he will love them.

    Reply
  23. Ashleigh says

    April 4, 2015 at 9:28 am

    Hello! We have a Sugar and Spice premade “all purpose” gluten free flour that already has Xantham gum, so would I be able to leave out the xantham gum? Thanks!

    Reply
    • flippindelicious says

      April 4, 2015 at 10:53 am

      If you are trying a different flour blend that already has xanthan gum in it definitely don’t add more! I’m not sure if your flour blend will work, I haven’t had as much success when I’ve tried making them with different flours. I hope it works!

      Reply
  24. Colleen says

    May 21, 2015 at 7:34 pm

    Hi! I love love love this recipe! Although I did read every single comment to see how other people’s cookies turned out I decided to give it a go for myself! I used Bob’s Red Mill flour (although people said not to) and mine turned out great! When I went to do the flour I did one cup at a time (put one cup in and mix it together, and so on). I did notice though after I added the second cup it was far too thick to mix with my hand mixer, so I had to knead 1/2 cup of flour by hand. I only ended up using 2 1/5 cups of flour and they turned out great! Thank you so much! 🙂

    Reply
  25. Tima says

    July 21, 2015 at 4:31 pm

    Hi Brianna,

    Really liked the recipe and posted a slightly modified recipe on my gluten free blog! Please feel free to check it out.
    https://glutenfreemethod.com/dessert/sugar-cookies/

    Tima

    Reply
  26. Toni says

    November 13, 2015 at 1:20 pm

    I noticed that the special flour mixture you use for these cookies involves rice flour. Is there a different way to make that special blend? I’m allergic to gluten AND rice unfortunately so finding recipes is proving to be interesting

    Reply
    • flippindelicious says

      November 16, 2015 at 8:30 am

      Hi Toni!
      I’m sorry that you have allergies to both rice and gluten, that makes things so much harder! Especially since most manufactured GF products use rice.
      I haven’t tested it, but what I would recommend trying is a combo of millet and sorghum flour instead of the rice flour. It will taste different, since those are flours with flavors, but with a little trial and error I think you’ll be able to at least get similar textural results. I wouldn’t recommend a bean based flour with this recipe. Good luck!

      Reply
  27. kelsey says

    December 7, 2015 at 11:39 am

    i have been trying to make these again but for some reason i can’t open the link that i had gotten in my email is there anyway you can send it to me again?

    Reply
    • flippindelicious says

      December 7, 2015 at 11:54 am

      There has been some sort of issue just with the redirect from the email this morning. It is getting fixed. I’ll email you the direct link with the email address you used to comment.

      Reply
  28. Stephanie says

    December 9, 2015 at 5:28 pm

    I’ve been trying to subscribe to your newsletter for two days and haven’t received a link for your recipe or newsletter. Is it possible to add me on your end? Thank you.

    Reply
    • flippindelicious says

      December 9, 2015 at 10:13 pm

      Hi Stephanie,
      My records show that you subscribed today. You should have gotten the recipe, it sends automatically less than a minute after you subscribe. Check your spam, sometimes it gets booted there. If you still can’t find it, let me know and I will try re sending it to you.

      Reply
  29. Shashi at RunninSrilankan says

    January 11, 2016 at 6:17 pm

    I just stumbled not this recipe and wow – my mind is blown – these look amazing!

    Reply
    • flippindelicious says

      January 13, 2016 at 5:06 pm

      Thank you Shashi! This recipe is my pride and joy. I make them all the time. 🙂

      Reply
  30. Andrea says

    January 28, 2016 at 8:20 am

    Just made these cookies last weekend after 8+ years of not having these types of cookies from the store. These were amazing! Great texture and your American Buttercream Frosting recipe really topped them off! I should admit I subbed your gluten free flour recommendations for a gluten free flour blend with xantham gum included (Namaste Foods brand), but I was still very pleased with the result. I will definitely be making these again! Thank you for the recipe!!

    Reply
    • flippindelicious says

      January 28, 2016 at 9:54 am

      I am so happy that you enjoyed them Andrea! I have recognized that there are a lot of good gluten free flour blends now (that I think are better than my own.) So I am happy to hear that Namaste Foods Brand GF flour worked well for you. My favorite blends right now are GF Mama and GF Jules, but I haven’t tried them in these cookies yet. On my to-do list!

      Reply
  31. MommyofAngels says

    March 28, 2016 at 9:03 am

    Hello! I submitted my email and have not received your gf lofthouse sugar cookie and frosting recipe. Will you please email me? My son was diagnosed with Chron’s disease and these will be perfect for him!! 🙂

    Reply
    • flippindelicious says

      March 31, 2016 at 3:13 pm

      Hi! Often times the first email will get kicked to your spam or promotion tab. Did you check there? Also, which email did you use to register? Email me at flippindelicious(at)gmail(dot)com and I’ll help you get it sorted out.

      Reply
  32. Ashley says

    October 25, 2016 at 7:55 am

    Hi, I just signed up to receive this recipe, but did not get an email in my inbox or my spam. Please send me the recipe!!!

    Reply
    • flippindelicious says

      October 25, 2016 at 9:47 am

      Hi Ashley! Double check your spam. Often times it gets kicked there first. Once you confirm your subscription to my email newsletter the recipe will be automatically sent to you.
      Best,
      Brianna

      Reply
  33. April says

    October 31, 2016 at 11:18 am

    I’m allergic to rice:( what would you suggest as the rice flour sub??

    Reply
    • flippindelicious says

      October 31, 2016 at 11:24 am

      I would substitute another flour with a similar protein content. These substitutions from GFandMore Magazine are helpful. I would substitute a flour from the neutral/light column if you can, or I would use a flour from the high protein column like sorghum or millet. I would avoid anything flours with a strong flavor because there is nothing to mask their taste.

      Reply
  34. Tina Basu says

    November 14, 2016 at 3:02 am

    OMG they look so beautiful, absolutely gorgeous, I doubt if i’ll be able to eat them at all! May be i’ll simply keep looking at them!

    Reply
    • flippindelicious says

      November 14, 2016 at 11:10 am

      Well, it is certainly less calories to just look at them. 😉 It is hard to not eat them all though once you take a bite.

      Reply
      • Cindee says

        November 15, 2016 at 10:59 pm

        My son chose these as the Christmas cookies this year, it’s his first full year Gluten Free and he was so excited I found these. However, for the flour blend, excuse my ignorance, I wasn’t planning on buying all those bags of flour as I don’t bake as often anymore as I’m so sad that things don’t always taste as great gluten free lol….so I was going to go to my local bulk health food store to buy what I needed to make the blend. And unfortunately I speak cups not part lol…so when you say 1 part brown rice flour and 1 part white is that like 1 cup of each and then the other tapioca flour and the other one is 1 cup as well? Or is it half a cup each of the other flours? Just a bit confused on the measurements if I wanted to make just a small batch of the flour enough to make the cookies, by just going to the health bulk store?

        Thanks

        Reply
        • flippindelicious says

          November 16, 2016 at 11:15 am

          Hi Cindee!
          1 part can be any measurement, as long as all of the parts are the same. 1 part can = 1 cup, or 1 part can = 6 cups, depending on how much flour you need.
          The reason I used parts instead of giving a specific cup measurement was so that readers could make as much or as little flour as they need. Just divide the total amount of flour you need by 4. That measurement is your “part.”
          Happy Baking!
          -Brianna

          Reply
  35. Kalan says

    November 17, 2016 at 8:26 am

    I can’t wait to try these cookies! I stumbled upon this recipie while looking for some GF holiday recipes for my son. In addition to gluten, he is also allergic to white potato. Do you have any suggestions for an alternative to the potato starch in your flour blend? I am having a hard time finding any premade GF flour blend without potato starch. Thanks!

    Reply
    • flippindelicious says

      November 21, 2016 at 6:02 am

      Hi Kalan! I would suggest substituting the potato starch in my flour blend with cornstarch or arrowroot. You should get similar results. Happy Baking!

      Reply
  36. Alexa says

    November 20, 2016 at 12:28 pm

    I made these last year for a cookie swap party. I could NOT believe how similar they tasted to my favorite store bought iced cookies! Amazing job with these.

    Reply
    • flippindelicious says

      November 21, 2016 at 6:06 am

      Thank you Alexa! I am so happy that you enjoyed these cookies so much. They are one of my favorites!

      Reply
  37. Kindra says

    December 8, 2016 at 5:52 pm

    Hi,
    I am new to the gluten free thing and I am craving cookies!! I have Namaste flour and I didn’t want to waste all that flour if it won’t work. Could you let me know! Please and Thank you!

    Reply
    • flippindelicious says

      January 9, 2017 at 10:02 pm

      Hi Kindra,
      I have not used Namaste flour, so I don’t know how it would work in this recipe. Cheers!

      Reply
  38. Michelle says

    December 9, 2016 at 6:21 pm

    The recipe did not come through to my email after signing up twice.

    Thanks
    Michelle

    Reply
    • flippindelicious says

      January 9, 2017 at 10:05 pm

      Hi Michelle, the recipe should send automatically after you confirm your email by clicking the green “yes” button in the email. If you still haven’t gotten the recipe and checked your spam please email me at flippindelicious (at) gmail (dot) com. I’ll see your questions much sooner via email. Cheers!

      Reply
  39. nancy says

    December 24, 2016 at 10:39 am

    panicking a little! did the flaxseed egg version and my dough isn’t dough..its very crumbly! Can I do anything to fix it? Kids waiting to bake and decorate for Santa’s cookies!!

    Reply
  40. nancy says

    December 24, 2016 at 10:48 am

    panicking a little. did recipe with flaxseed egg and my dough is not dough – very crumbly..any suggestions? kids waiting to decorate xmas cookies for santa!

    Reply
  41. Samantha says

    March 3, 2017 at 10:51 am

    I just made this cookies a few weeks ago and I LOVE them!! Thank you for sharing! I shared the cookies that I made on my blog and have linked the original recipe back to yours. How did you come up with this recipe?

    Reply
    • flippindelicious says

      March 14, 2017 at 7:56 pm

      Hi Samantha,
      This recipe is actually entirely my own creation. After going gluten free, I was adapting the chocolate chip cookie recipe that I developed when I was a kid (I wasn’t your average kid. I had my own recipe). One of my test batches was a beautiful soft, cakey cookie, that was a dead ringer for the Lofthouse Sugar Cookies I’d been trying to recreate for years. I refined the recipe from there. This recipe is 100% my own, not adapted from anyone else, and is one of my biggest culinary victories. I’m happy that you enjoyed it.

      Reply
  42. Patty says

    April 17, 2017 at 4:02 pm

    Brianna,
    Do you think the dough would work well as the base of a dessert pizza?

    Reply
    • flippindelicious says

      April 18, 2017 at 10:03 pm

      Hi Patty, I don’t see why not. Let me know if you try it.
      Happy Baking! -Brianna

      Reply
  43. Terri says

    December 18, 2017 at 1:21 pm

    Can these cookies be made egg free as well?

    Reply
    • flippindelicious says

      December 20, 2017 at 6:26 am

      Yes they can! I’ve made them several times using an egg substitute with great results. My go-to is a flax egg.

      Reply
  44. Taylor says

    April 12, 2018 at 11:30 pm

    I have been gluten and dairy free for over 5 years now. And these cookies and one of the things that I miss the most. I am definitely going to try this recipe. Thanks for figuring it out for us.

    Reply
    • flippindelicious says

      April 13, 2018 at 2:09 pm

      Hi Taylor,
      I’m so happy to be able to help. Happy Baking!

      Reply
  45. Becky says

    November 4, 2018 at 7:35 am

    My sister loves lofthouse cookies and hasn’t been able to have them since the doctor ordered her gluten free. I can’t wait to surprise her with them! I do have one question: for the flour measurement you say 18 ounces or 3.25 cups but 18 ounces is 2.25 cups. Which do you usually use? Thanks!!

    Reply
    • flippindelicious says

      November 5, 2018 at 2:39 pm

      Hi Becky,
      Both the weight and volume measurements are correct. When I tested this recipe, I weighed out 18 ounces of my gluten free flour blend and then I scooped it into a measuring cup using a spoon and then leveled off the cup with a knife. The “a pints a pound the world around” only applies to water. Different ingredients weights vary vastly.
      Also, if you do measure by weight it is crucial to use my gluten free flour blend because a heaver flour would mean less flour and a lighter flour would mean more flour and the recipe won’t turn out correctly.
      The best approach is to pick either the weight measurement or the volume measurement and follow it all the way down. When you switch back and forth ratios tend to get out of whack.
      I normally bake by volume now, only because many of my readers don’t have an accurate kitchen scale on hand.
      Hope this helps! I hope your sister loves the cookies, it is super sweet of you to make them for her.
      Happy Baking,
      Brianna

      Reply
  46. Quortney says

    February 6, 2019 at 10:09 am

    Do you have a recipe for the regular sugar cookies that aren’t gluten free?

    Reply
    • flippindelicious says

      February 7, 2019 at 10:57 am

      Hi Quortney, I’m sorry, I do not. All of the recipes on my website are gluten-free. Happy Baking! -Brianna

      Reply

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