Gluten-Free Sugar Cookies

This gluten-free sugar cookies recipe is always a favorite for many occasions, from Christmas, to birthday parties, to bridal showers. The cookies have a delicate texture that perfectly balances between tender and crisp, with a buttery richness complemented by the subtle hints of almond and vanilla extracts.

These cookies are so versatile. They’re a fantastic canvas for various decorations, from simple powdered sugar dusting to intricate royal icing designs. You can even dip them in some melted chocolate for an easy treat.

You’ll love this recipe because:

• Freezer-friendly dough. The cookie dough is freezer-friendly, allowing you to prepare it in advance and bake fresh cookies whenever needed. This convenience makes it ideal for busy schedules or unexpected guests. I always like to get a head start on the Christmas holidays by preparing dough in advance during slower times in October or November so I’m ready for baking and decorating in December!
• Great for special occasions. Their elegant appearance and delicious taste make these gluten free cut out cookies perfect for special events like birthdays, weddings, or holiday celebrations. They can be cut into various shapes and decorated to match any theme or occasion!
• They’re gluten-free! Using a gluten-free flour blend makes it easy to make these sugar cookies gluten-free! I’ve been making this recipe for over 10 years and no one can ever tell they are gluten-free!

Ingredients

Ingredient Notes

• Unsalted butter – Ensure the butter is softened to room temperature for easier creaming with sugar. Unsalted butter allows better control over the saltiness of your cookies.
• Powdered sugar – Also known as confectioners’ sugar, it gives a smooth and sweet flavor to the cookies. It’s finer than granulated sugar and helps create a tender, melt-in-your-mouth texture.
• Almond extract – Provides a distinctive, nutty flavor to the cookies. It’s quite potent, so measure carefully. If you’re not a fan of almond flavor, you can omit it or use lemon zest for a citrus twist.
• Vanilla extract – Adds a classic, sweet flavor to the cookies that rounds out the almond extract. Pure vanilla extract is recommended for the best flavor, but artificial vanilla can be used in a pinch.
• Salt – Enhances the flavors of the other ingredients. I use regular table salt for this recipe since it is finely ground.
• Egg – Ensure the egg is at room temperature for better incorporation into the dough. I used a large egg, which is 50g. If you use a medium or extra large/jumbo egg, your dough may change consistency.
• Gluten-Free flour blend – This recipe uses Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum, a crucial ingredient for gluten-free baking as it mimics the binding properties of gluten. This specific blend is formulated to be a direct replacement for wheat flour in recipes, making it an excellent and convenient choice for gluten-free baking. You can find it at most local grocery stores and major retailers, like Target and Walmart.
• Frosting – You can use royal icing or homemade buttercream to frost these sugar cookies. If you want, you can even use store-bought frosting, which is typically gluten-free.

For the most accurate and consistent results in baking, especially with gluten-free recipes, use a food scale to measure your ingredients. Measuring by weight rather than volume ensures precision, which is vital for the balance and texture of gluten-free baked goods. For instance, 1 cup of Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour should weigh about 140 grams. Whereas a different brand of gluten-free flour may be closer to 120 grams. This approach minimizes the risk of adding too much or too little flour, which can significantly affect the outcome of your cookies.

Step-by-Step instructions

These gluten-free sugar cookies are a breeze to make, but it’s always helpful to have a visual guide. The following steps, accompanied by photos, are designed to show you key points in the recipe. Remember, these are just snapshots to aid you in the process and not the complete recipe. Use them as a handy reference to ensure your cookies come out perfectly every time.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Add the room temperature butter and powdered sugar to a large bowl. Beat softened butter and powdered sugar in a bowl until light and fluffy. Add in the egg, vanilla extract, almond extract, and salt. Mix until combined. Gradually add the gluten-free flour blend. Mix until the dough is combined and no more streaks of flour remain. Turn the dough out onto a piece of parchment paper and pat into a disk. Chill for at least an hour. Place the dough on a piece of parchment paper dusted with powdered sugar. Roll the dough out into a large rectangle with 1/4-inch thickness. Use cookie cutters to cut shapes out of the sugar cookie dough. You can chill the shapes for an additional 10-15 minutes to ensure the dough doesn’t spread in the oven. Place the shapes on a baking sheet lined with parchment paper. Bake for 8-10 minutes, until the tops are no longer shiny and the edges are lightly browned. Let cool completely before decorating with royal icing, buttercream, or melted chocolate. Enjoy!

Recipe FAQs

What gluten-free flour blend is recommended for making sugar cookies?

I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which already contains xanthan gum. I recommend using this blend for my sugar cookie recipe for best results.

Why did my cookies spread too much?

Spread can be affected by the temperature of the dough and the oven. Chilling the dough adequately before baking helps prevent excessive spreading.

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and store it in the refrigerator for a few days or freeze it for longer storage. Just be sure to let it thaw slightly and become pliable before rolling and cutting.

How do I know when the cookies are done baking?

Sugar cookies are done when the edges are slightly browned, and the center looks matte and no longer shiny. You don’t want the cookies to brown on the top as that means they are over-baked and will be dry and crumbly.

Can I decorate these cookies with icing or frosting?

Absolutely! What better way to eat sugar cookies than decorating them? Royal icing or buttercream frosting works well, but you can also just dip half of the cookie in dark chocolate or white chocolate if you prefer.l. Just ensure the cookies are completely cooled before decorating to prevent the icing from melting.

expert tips

• Use a digital scale for measuring ingredients, especially the gluten-free flour. Accurate measurements are crucial in gluten-free baking to achieve the right texture.
• Ensure ingredients like butter and eggs are at room temperature. This helps the ingredients to blend more uniformly, resulting in a smoother dough.
• Chilling the dough is not just about making it easier to handle; it also helps the fats to solidify, which prevents the cookies from spreading too much in the oven.
• Use powdered sugar instead of gluten-free flour to roll out the dough. It adds a touch of sweetness to the cookie dough and doesn’t dry it out as much as flour does.
• Don’t overcrowd the oven. Bake in batches if necessary to allow for proper heat circulation.

Storage instructions

Room temperature storage

Once the cookies have cooled completely, store them in an airtight container at room temperature. They will remain fresh for up to a week. If you decorate the cookies with royal icing, they will stay fresh for up to 2 weeks since the royal icing seems to lock in the freshness.

Freezer option

You can freeze both the baked cookies and the unbaked cookie dough.

• To freeze baked cookies, ensure they are completely cool, then place them in a freezer-safe bag or container, separating layers with parchment paper. They can be stored in the freezer for up to 3 months.

• To freeze the dough, either freeze the entire recipe in a 1-inch thick circle or you can roll out the dough and cut into shapes with a cookie cutter and freeze the individual shapes. Freeze shapes on a baking sheet for an hour and then transfer to a freezer bag. Dough can be frozen for up to 3 months and baked straight from frozen, just add an additional 2-3 minutes to the baking time. If you are freezing the entire batch of dough, let it thaw in the refrigerator until you’re able to roll it out.

Looking for sugar cookie inspiration? Check out these designs for every holiday or occasion!

• Christmas Sugar Cookies
• Ugly Sweater Sugar Cookies
• Snowflake Sugar Cookies
• 4th of July Sugar Cookies
• Easter Sugar Cookies
• Wedding Cake Sugar Cookies
• Cactus Sugar Cookies

More gluten-free cookies to try

All COOKIES

• 

  Gluten-Free Nutella Stuffed Peanut Butter Cookies

• 

  Gluten-Free Cactus Sugar Cookies

• 

  4th of July Sugar Cookies

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.