Gluten Free Maple Sugar Cookies (Edit recipe)

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Sugar cookies are a family favorite. I only make them about three times a year because they are too easy to eat! These have a mild maple flavor that is perfect for fall. I rarely cook or bake with butter, usually I prefer ghee or coconut oil, but the butter takes these to the next level. They may be GF but you will never know it.

10 minutes

14 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	230
Fat:	10 g
Carbohydrates:	34 g
Protein:	1 g
Cholesterol:	28 g
Sodium:	200 mg
Fiber:	1 g
Sugars:	9 g
Calculated per serving.

Serves: 12

Ingredients

8 Tbsp Salted Butter
.5 cup Maple Sugar
2 Tbsp Powdered Sugar, sifted
1 tsp Pure Vanilla Extract
1 whole Egg, room temperature
2 cups Gluten Free Flour, I used King Arthur
1 tsp Baking Powder
.25 tsp Salt

Frosting

.5 cup Powdered Sugar, sifted
.5 cup Tapioca Starch, or arrowroot flour
3 Tbsp Pure Maple Syrup
3 Tbsp Salted Butter, room temperature

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a mixing bowl cream together the butter, sugars, and vanilla.
In a small bowl combine the flour, baking powder, and salt, stir.
Add 1/2 cup of the flour and stir (or use a paddle if using a stand mixer).
Add a second 1/2 cup and stir.
Add the egg and stir.
Add 1/2 cup of flour and stir.
Add last 1/2 cup of flour and stir until smooth.
Wrap in plastic wrap and refrigerate for one hour.
Line two baking sheets with parchment paper and pre-heat oven to 350 degrees.
On a clean surface spread about 1 Tbsp of GF flour to cover surface.
Roll out the dough until about 1/3” thick.
Dip a 2 - 2 1/2” cookie cutter in the GF flour and cut out, place on cookie sheet about 2” apart.
Bake for 13-14 minutes until just slightly golden brown on edges. Let cool completely on pan.
Mix the frosting ingredients in a small bowl until smooth.
Frost and enjoy.

Notes

For reference I used a 2” round cookie cutter and it made 24 cookies. I like to use 1/2 powdered sugar and 1/2 tapioca starch for the frosting so it isn’t as sweet, but you can use all powdered sugar if you like.