Gluten Free Sally Cookies


  • 1 1/2 cups gluten-free 1:1 flour, I like Bob's Red Mill 1:1
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Food coloring and black decorating gel

YIELD: 12 cookies


In an electric mixer, cream the butter and the sugar until light and fluffy, add the eggs on at a time and the extracts. Add the dry ingredients and mix until combine.

Separate the dough into 4 bowls and color each with food coloring. Drop teaspoons of dough onto a parchment sheet and refrigerate until firm. Once firm, grab one of each color and roll together into one ball. Pop them back into the refrigerator to harden.

When ready to bake, preheat the oven to 300ยบ F. Bake 8-10 minutes. Remove and cool on a cooling rack. Finish with black piping.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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