Easy Gluten Free Sugar Cookies
If you think giving up gluten means giving up soft, perfectly sweet sugar cookies, I have genuinely good news for you. These gluten free sugar cookies are everything a sugar cookie should be — slightly crisp on the edges, tender and chewy in the center, with that classic buttery sweetness that makes them completely impossible to eat just one of. And the best part? Nobody will ever guess they’re gluten free.
This is one of those recipes where the swap is nearly invisible. With the right gluten free flour blend, you get cookies that hold their shape beautifully for decorating, taste just as good as the original, and don’t have that gritty or cardboard texture that can plague some gluten free baked goods.
Whether you’re baking for a holiday, a birthday, or just because you want a great cookie, this one delivers every time.
Why This Recipe Works
The secret to gluten free sugar cookies that actually taste good comes down to two things: the flour blend and the chilling step.
For flour, use a 1-to-1 gluten free all-purpose blend that already contains xanthan gum — brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work beautifully here. Xanthan gum is what gives the dough structure and mimics the binding properties of gluten, so you get cookies that don’t crumble or fall apart.
Chilling the dough is non-negotiable. Gluten free dough tends to be stickier and softer than regular cookie dough, and skipping the chill will give you cookies that spread too much and lose their shape. A minimum of one hour in the fridge — or even overnight — makes the dough much easier to roll out and cut.
Tips for the Best Results
Use room temperature butter. Cold butter won’t cream properly with the sugar, and you’ll end up with a dense, heavy cookie instead of a light and tender one.
Don’t skip the almond extract. It’s optional, but a small amount alongside the vanilla adds a subtle depth of flavor that makes these cookies taste bakery-level.
Roll the dough between two sheets of parchment paper. Gluten free dough can stick more than regular dough, and this keeps everything mess-free and even.
Watch the bake time closely. These cookies should look just barely set in the center when you pull them from the oven — they’ll firm up as they cool. Overbaking is the most common mistake, and it leads to dry, crumbly cookies instead of soft and chewy ones.
Let them cool completely before frosting. Frosting warm cookies is tempting but it melts everything into a puddle. Give them at least 20 minutes on the wire rack first.
Common Mistakes to Avoid
Skipping the xanthan gum: If your flour blend doesn’t already contain it, add 1/4 teaspoon per cup of flour. Without it, the cookies will be fragile and crumbly.
Over-measuring the flour: Spoon the flour into your measuring cup and level it off. Packing it in adds too much flour and makes the dough dry.
Not chilling long enough: If the dough feels too soft to roll and cut, it needs more time in the fridge. Don’t rush this step.
Rolling too thin: Aim for about 1/4 inch thickness. Too thin and the cookies turn crispy and dry; too thick and the centers may stay underbaked.
Easy Gluten Free Sugar Cookies
Ingredients
- 2 1/4 cups gluten free 1-to-1 all-purpose flour with xanthan gum
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1-1/2 tsp vanilla extract
- 1/4 tsp almond extract optional
For Frosting (optional)
- 2 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- Food coloring and sprinkles as desired
Instructions
- In a medium bowl, whisk together the gluten free flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together with a hand mixer or stand mixer on medium speed for 2–3 minutes until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat until fully combined.
- Add the flour mixture to the wet ingredients and mix on low speed until a soft dough forms.
- Divide the dough in half, flatten each portion into a disc, and wrap in plastic wrap. Refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove one disc of dough from the fridge. Roll it out between two sheets of parchment paper to about 1/4 inch thickness.
- Cut out shapes with cookie cutters and place them 1 inch apart on the prepared baking sheets.
- Bake for 10–12 minutes until the edges are just lightly golden and the centers look barely set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely before frosting.
- For the frosting, whisk together powdered sugar, milk, and vanilla extract until smooth. Add food coloring if desired and spread or pipe onto cooled cookies. Top with sprinkles.
Notes
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