These Gluten-Free Sugar Cookies are the classic, buttery cut-out cookies you remember, just made celiac-safe and every bit as tender, crisp-edged, and perfect for frosting.
When I think of sugar cookies, I think of Christmas music, flour on the counter, and my mom sliding cookie sheets into the oven while I “tested” way too much frosting. We always made big batches, stars, trees, mittens, and we never cared if the icing looked perfect. The fun was in the tradition.
Going gluten-free changed a lot of my baking, but I refused to let it take away that one tradition. After plenty of trial runs (and a few batches that cracked or tasted sandy), I landed on this gluten-free sugar cookie dough that feels like the real thing, easy to roll, easy to cut, and sturdy enough for decorating.
Why you’ll love these Gluten-Free Sugar Cookies
These cookies roll out smoothly, hold sharp cookie-cutter shapes, and bake up with a soft bite that stays delicate (not gritty or dry). You also don’t need any fancy ingredients, just a reliable gluten-free flour blend and a good chill time.
They’re my go-to for holiday baking because you can make the dough ahead, bake in batches, and decorate with kids or friends without stressing about the cookies spreading into puddles.
Notes on ingredients (and simple swaps)
A great gluten-free sugar cookie starts with the right basics, and a few small details matter.
Sugar: Granulated sugar gives you that traditional sweet, crisp finish.
Butter: Use softened unsalted butter for the best control of salt and flavor. Avoid adding salt if you have only salted butter.
Egg: One large egg binds the dough and keeps it from crumbling when you roll it.
Milk: A tablespoon helps the dough come together. Use dairy-free milk if needed.
Vanilla extract: Vanilla brings the classic bakery flavor. For a bolder “almond bakery” vibe, use 1 teaspoon almond extract + 1 teaspoon vanilla.
Salt: Just enough to balance sweetness and enhance butter flavor.
Gluten-free all-purpose flour: This is the make-or-break ingredient, so choose carefully (more on that below).
How to make gluten-free sugar cookies (step-by-step)
Cream butter and sugar until fluffy
Cream the melted butter and granulated sugar for approximately 3 minutes. You want it very light and fluffy, because that creates a tender texture and helps the cookies bake evenly.
Add wet ingredients and beat until smooth
Add the egg, milk, vanilla, and salt. Beat until very well combined. The mixture may look curdled at first, but keep mixing. Once it emulsifies, it will look smooth and creamy.
Mix in gluten-free flour gently
Add the gluten-free flour and mix on low speed just until combined. Overmixing can make the dough tougher and can encourage spreading.
Chill the dough (don’t skip this)
Cover and keep in the fridge for at least 1 hour, or place in the freezer for 30 minutes. Cold dough is the key to cut-out cookies that keep their shape.
Roll, cut, and keep the dough cold
Preheat your oven to 350°F. Line baking sheets with parchment paper. Roll half the dough on a lightly floured surface (use gluten-free flour) to about 1/4″ thick. If the dough is rock-hard, let it sit 5–10 minutes until pliable.
Cut shapes, transfer with a spatula, and if your kitchen is warm, chill the cutouts on the baking sheet before baking. Warmer dough spreads more.
Bake and cool before decorating
Bake 10–12 minutes, until cookies are set. Cool for 5 minutes in the pan, then move to a rack to cool completely before icing. Store airtight up to 3 days.
Note about gluten-free flours (the most important tip)
Not all gluten-free flour blends behave the same, and sugar cookies are especially sensitive because you roll and cut the dough.
For this recipe, I highly recommend Cup4Cup gluten-free all-purpose flour because it rolls well, bakes with a classic buttery texture, and avoids the grainy finish you can get from some rice-forward blends. If you swap flour brands, expect texture and spread to change, and you may need to adjust chill time or add a small amount of flour for rolling.
Also, check whether your blend already includes xanthan gum. Many “all-purpose” blends do, and this recipe is written with that style of blend in mind.
Gluten-Free Sugar Cookies (Easy Cut-Out Recipe)
Make Gluten-Free Sugar Cookies that roll, cut, and bake perfectly. Tender, buttery, and ideal for Christmas cookie decorating.
Ingredients
- 1 cup (200 g) granulated sugar
- 113 g (1/2 cup) of unsalted butter, softened
- 1 large egg, room temperature
- 1 tablespoon milk (or dairy-free)
- 2 teaspoons vanilla extract (or 1 teaspoon almond extract + 1 teaspoon vanilla)
- 1/4 teaspoon salt
- 2 cups (292 g) gluten-free all-purpose flour (Cup4Cup highly recommended)
Instructions
- In a large bowl, cream together the sugar and butter until very light and fluffy, about 3 minutes.
- Add the egg, milk, vanilla, and salt. Beat again until very well combined. (It may look separated at first, then blend smoothly.)
- Add the flour and beat on low speed until combined. Cover and refrigerate at least 1 hour (or freeze 30 minutes until dough is very cold.
- Preheat oven to 350°F. Then line your baking sheets with parchment paper (or leave ungreased).
- Lightly flour a rolling surface with gluten-free flour.
- Roll half the cold dough to about 1/4" thick. Let the dough sit 5–10 minutes if too firm. Then cut with cookie cutters and transfer to baking sheets. Repeat with the remaining dough. Chill cutouts if the dough warms.
- Bake 10–12 minutes until set.
- Cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.
- Decorate with your favorite sugar cookie icing. Store airtight up to 3 days.
Notes
Funfetti Sprinkle Cookies
Stir 2/3 cup gluten-free sprinkles (skip nonpareils, which can bleed) into the dough after the dry ingredients are fully mixed in. Scoop the dough using a large 2-tablespoon cookie scoop, then roll each portion into a smooth ball. If you want extra color, roll just the tops in more sprinkles, then lightly press each dough ball with the bottom of a glass to slightly flatten.
Place the shaped cookies on a parchment-lined plate or small tray, cover, and chill until very cold, about 1 hour (or use a short freeze to speed things up).
Bake at 350°F, spacing the cookies about 2 inches apart on parchment- or silicone-lined baking sheets, until the bottoms are barely golden, but the centers still look soft, about 13–15 minutes. Cool on the pan for 10 minutes before moving to a wire rack; this yields about 20 cookies.
Expert tips and tricks
Make the dough up to 1 day ahead and keep it covered in the refrigerator so it stays easy to portion and bake on demand. Keep the dough very cold before baking for a better shape and less spread, but let it sit 5–10 minutes if it feels too firm to work with.
For texture control, roll/press thinner for a crispier cookie and slightly thicker for a softer, more tender bite. If shaping or scooping a full batch at once, chill the prepared trays of dough portions until the oven is ready so the dough doesn’t warm up and spread. For dairy-free cookies, swap in vegan butter sticks and use any unsweetened non-dairy milk.
Freezing gluten-free cookies
For baked cookies, cool completely first, then freeze in an airtight container (frosted or unfrosted). If frosted, let the icing set before stacking, and separate layers carefully so decorations don’t smudge; freeze up to about 2 months, then thaw at room temperature before serving.
For unbaked dough, press the dough into a freezer bag, remove excess air, and freeze up to about 2 months; thaw overnight in the fridge before rolling or shaping. Another option is freezing shaped portions/cutouts on a lined tray until firm, then stacking them in a freezer bag and baking from frozen, just add 2–3 minutes to the bake time.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Nordic Ware Naturals Half Sheet - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, 2-Pack -
KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer with Pouring Shield KSM150PS, Matte Black -
Cup4Cup Multipurpose Flour, 3 Pounds, Certified Gluten Free Flour, 1:1 All Purpose Flour Substitution, Non-GMO, Kosher, Made in the USA
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 102Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 18mgSodium: 27mgCarbohydrates: 26gFiber: 1gSugar: 8gProtein: 2g
Looking for more gluten-free cookie recipes? Be sure to check these recipes out:
- Gluten-Free Chocolate Cake with Vanilla Frosting
- Gluten-Free Chocolate Crinkle Cookies
- Gluten Free Gingerbread Cookies
- Gluten-Free Chocolate Butter Cookies
- Gluten-Free Gingerbread Crinkle Cookies
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