Craving soft, buttery sugar cookies but need to skip the gluten? Fear not! This is the gluten free sugar cookie recipe you’ve been searching for—perfect for every holiday, celebration, or cozy baking session at home.
In this recipe, we’ll walk you through the joy of making these melt-in-your-mouth treats with step-by-step instructions, pro tips, and answers to common questions. Whether you’re experienced baker or a newbie, you’re guaranteed to whip up cookies so good, no one will even notice they’re gluten-free!
Sugar cookies have been a timeless favorite for centuries—think back to the buttery, crumbly treats that gained popularity in Europe before making their way to the U.S. But what about gluten-free versions?
With the rise of gluten intolerance and awareness about Celiac disease, more people have switched to gluten-free baking. Modern gluten-free flours and baking techniques allow us to recreate the sugar cookie’s soft texture and perfect sweetness—without compromise. The result? A dessert everyone can enjoy, gluten-free or not!
Grab your mixing bowls and apron—it’s time to bake!
Before anything, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. A clean kitchen sets you up for success!
Using a hand mixer or stand mixer, beat the softened butter and sugar together on medium speed until light and fluffy—this typically takes 2-3 minutes. Add the egg and vanilla extract, then mix until combined.
Whisk your gluten-free flour, baking powder, baking soda, and salt in a separate bowl. Gradually add this dry mix to the wet ingredients, only a little at a time, until a soft dough forms.
Pop the dough into the fridge for at least 30 minutes. Gluten-free dough is often a bit stickier, so chilling helps make it easier to handle and reduces cookie spreading during baking.
On a floured surface (use gluten-free flour), roll out your dough to about ¼-inch thick. Use your favorite cookie cutters to shape them—stars, hearts, or classic circles—it’s up to you! Place them on your prepared baking sheets.
Bake your cookies for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake! Cool on the baking sheet for a few minutes before transferring to a wire rack.
Once the cookies are completely cool, get creative! Decorate with royal icing, a dusting of powdered sugar, or keep them classic and buttery. Pair them with a glass of milk, and dig in. 🥛✨
If you would like to watch video recipe I recommend this lovely video by Nicole Bonilla. 🤗
Can I make these cookies dairy-free as well?
Absolutely! Substitute the butter with a vegan buttery stick or coconut oil for a completely dairy-free option.
How do I store these cookies?
These cookies stay fresh in an airtight container at room temperature for up to 4 days. Pro tip? Freeze them (undecorated) for up to 3 months and reheat when needed.
What brand of gluten-free flour works best for this recipe?
Brands like Bob’s Red Mill or King Arthur Gluten-Free Flour are excellent choices because they include xanthan gum, which mimics the structure provided by gluten.
Can I use this recipe for holiday cookie decorating?
Yes! Chilling the dough makes it perfect for rolling and shaping into festive cookie designs. Your holiday gatherings just got tastier!
Baking doesn’t have to be complicated—even when it’s gluten-free. With a little love, patience, and this gluten free sugar cookie recipe, you’ll have a tray full of irresistible treats to share with friends, family, or just for yourself (we won’t tell 😉).
We’d love to see your creations! Snap a photo of your cookies, share them on Instagram, and tag us at @so.many.recipes! Have questions or tips? Drop them in the comments below!
Happy baking!
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper and gather all your ingredients.
Using a hand or stand mixer, beat the softened butter and sugar on medium speed for 2–3 minutes until light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, a little at a time, until a soft dough forms.
Refrigerate the dough for at least 30 minutes. This step helps with handling and reduces spreading during baking.
On a floured surface (using gluten-free flour), roll the chilled dough to about ¼ inch thick. Use cookie cutters to shape the dough into your desired designs and place them on the prepared baking sheets.
Bake the cookies for 8–10 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cool, decorate them with royal icing, sprinkles, or a dusting of powdered sugar. Serve with milk and enjoy!