Danish Sugar Cookies are melt-in-the-mouth magnificent, and so easy to make! No need to roll and cut them out. They are simple little balls of dough that you flatten and bake.
Gluten Free Danish Sugar Cookies are scrumptious.
Danish Sugar Cookies are truly one of my favorite cookies. I found the recipe years ago in a Wisconsin Electric Company cookbook. They weren’t my Grandma Sadie’s Sugar Cookies, but they were as close as I could get to it. Thankfully, I now have my grandma’s recipe, too.
I posted this recipe back in July because I found out that July 9th is National Sugar Cookie Day. But I’m reminding you that these cookies make a great addition to your Christmas cookies plate. Just roll them in red or green sugar instead of white and they will look festive.
I absolutely love these cookies. They are melt-in-the-mouth amazing. When I first revamped my (regular wheat flour) Danish Sugar Cookies recipe into Gluten Free Danish Sugar Cookies, I made two batches, but in my opinion, they were not perfect. Still excellent, but not perfect.
Never fear, however, they didn’t go to waste. (They might go to my waist, since I ate a couple from the first batch and then had to try three more from the next batch just to see if they were done and how they tasted!)
Cookies, Cookies, Cookies
All of the cookies were delicious. The first version tasted fabulous, but it was too fragile to ship and wasn’t as beautiful as it normally would be with wheat flour. Take a look…
As you can see in the photo above, these Gluten Free Danish Sugar Cookies look pretty good. Scrumptious, actually. But what the photo is not showing you is that most of the cookies (as shown below) bled together so they weren’t round and crispy on the edges. They are, however, very buttery and fall-apart delicious.
When I still had dough remaining for about a dozen cookies, I decided to add more flour to see what would happen.
The Wheat Version
Danish Sugar Cookies made with wheat flour are nice and round and don’t bleed into each other like the cookies above. You simply make a 1-inch ball, flatten it with a glass dipped in sugar and bake. They puff up a bit when you cook them, but they don’t spread out enough to reach the cookie “next door.” I always put 3 cookies in a row, 4 rows on the cookie sheet to bake a dozen at a time.
Look at These Beauties
So back to the testing…
I added 1/4 cup of Bob’s Red Mill Gluten Free Oatmeal Flour (since I love the flavor of oatmeal) to the remaining dough. Mixed it thoroughly, and baked those. Big improvement.
But can I do math? Apparently not. So when I made the next batch to double-check my theory, I guess I added too much flour (I used 4 cups). Anyway, they weren’t as buttery as I wanted them. And I thought they would need to be baked longer, so I did. But they turned out a tad dry. Still good, though.
For myself, I would make them the way I did the first time and just make the cookies dough balls a wee bit smaller so they don’t run into one another. Just so you know, the dough is very sticky with this method.
But if I want to ship them, then I will put in 1 extra cup of Bob’s Red Mill Gluten Free Baking Mix (instead of the 2 additional I used to make the green sprinkle cookies above, use a total of 3 cups of flour) and the dough will be a little less sticky but the cookies won’t be dry.
You will need an electric mixer, bowl, measuring cups and spoons, a small glass, and a cookie sheet. I prefer the jelly roll kind of baking sheet. Cooling racks are important when making cookies. I find it helpful to have a good one, like these.
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Gluten Free Danish Sugar Cookies Recipe
Gluten Free Danish Sugar Cookies
Easy sugar cookies that melt in your mouth.
- 1 cup butter (softened but still firm)
- 1 egg
- 1 teaspoon vanilla
- 1 cup powdered sugar (confectioner's)
- 1 teaspoon baking soda (dissolved in 2 tablespoons warm water)
- 1 1/2 cups Bob's Red Mill Gluten Free Baking Mix
- 1 1/2 cups Bob's Red Mill Gluten Free Oat Flour
- 1 teaspoon xanthan gum
- 1/8 cup sugar (can be colored)
- Heat oven to 350F degrees.
- Cream the butter, sugar, vanilla and egg together until well blended.
- Add the baking soda/water combination.
- Mix the xanthan gum into the flour.
- Add the flours, 1 cup at a time, mixing thoroughly.
- Form the dough into 1 inch balls and place them on a greased cookie sheet, about 2 inches apart (12 per sheet).
- Using a small-bottomed glass, dampen the bottom of the glass and then dip it in the sugar.
- Press the glass bottom lightly into the cookies to flatten. It also leaves sugar on the top of the cookie.
- Alternatively, you can roll the balls in the sugar, and then press them. It makes them a little bit sweeter.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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