Gluten Free Sugar Cookies

Course Cookies
Prep Time 45 minutes
Cook Time 9 minutes
Total Time 54 minutes
Servings 3 dozen
Author Leigh Anne Wilkes


  • 2-1/2 cups Gluten Free Flour Mix
  • 1 teaspoon Argo® Baking Powder
  • 1/4 teaspoon salt
  • 1-1/4 cups sugar
  • 10 tablespoons butter OR margarine softened
  • 1 egg
  • 1 tablespoon Karo® Light Corn Syrup
  • 1 teaspoon Spice Islands® Pure Almond Extract


  • 1 1/2 C powdered sugar
  • 1 tsp Spice Islands® Pure Almond Extract
  • 3-4 tsp milk or whipping cream


  • Combine flour mix, baking powder and salt in a bowl and set aside.
  • Beat sugar and butter in a large bowl with electric mixer for 2 to 3 minutes until creamy.
  • Add egg, corn syrup and almond and continue mixing until well blended.
  • Add dry ingredients and mix on low speed for 1 to 2 minutes or until a smooth dough forms.
  • Transfer dough onto plastic film, flatten into a disc, wrap tightly and refrigerate for 30 minutes or until very firm.
  • Preheat oven to 375?F.
  • Roll dough into 1-inch balls and arrange 3-inches apart on an ungreased baking sheet.
  • Place cookies on ungreased baking sheets
  • OR divide dough into 3 portions; refrigerate 2 of the portions. Lightly dust counter with Gluten-Free Flour Mix. Roll one portion of dough into a circular shape that is about 1/4-inch thick. Use favorite cookie cutters to cut out shapes. Place cookies on baking sheets that have been sprayed with cooking spray. Repeat with remaining dough.
  • Bake for 8 to 10 minutes or until firm in center and light brown in color. Remove from oven and cool on baking sheet for 2 to 3 minutes. Remove to cooling rack to finish cooling.
  • Frost with frosting.


  • Combine powdered sugar and almond extract
  • Add in enough milk to make the right spreading consistency