Gluten free sugar cookies are the perfect cookie. They’re soft, a little chewy, you can eat them plain or dress them up with some frosting or sprinkles.
You can cut them into any shape to fit any occasion. They’re the mother of all cookies!
I especially love gluten free sugar cookies around Christmas time.
They definitely add some magic to this time of year.
You can top these cookies however you’d like. Sanding sugar, cream cheese frosting, and buttercream frosting are all great choices.
Love cookies? Check out these Dairy Free Gluten Free Brownie Cookies!
Gluten free flours are not created equal. I used Bob’s Red Mill 1:1 all purpose gluten free flour for this sugar cookie recipe and highly recommend you use it to.
I haven’t experimented with other brands like King Arthur flour, or Namaste. So I can’t guarantee your results if you choose to use another gluten free flour blend!
If you want to be a rebel, at least choose a gf flour that has xanthan gum in it. 🙂
Gluten free baking can be tricky due to the lack of gluten, but with the right ingredients and ratios, no one will ever know they’re gluten free.
Gluten Free Sugar Cookies – Ingredients
Gluten Free Sugar Cookies – How To Make
First, using a stand mixer, cream the butter and sugar together until light and fluffy. About 4 minutes.
Next, add in the eggs one a time, scraping down the sides and mixing thoroughly after each one.
Then, add the vanilla extract, almond extract, and baking powder and mix on low speed until well incorporated.
Finally, add in the flour a little at a time until it’s well combined and a dough forms. The dough will be really soft but it shouldn’t be sticky.
Transfer the dough to a piece of plastic wrap or parchment paper. Then place the dough into the fridge to chill for at least one hour, but overnight is recommended.
Once the dough has chilled. Remove it from the fridge and preheat the oven to 350 ℉. Roll out the dough to 1/4 of an inch. Error on the side of thicker.
The thickness is important, as it can change the texture of the cookie if it’s rolled thicker or thinner.
Use cookie cutters to cut the dough into your desired shapes. Carefully transfer the cut dough onto a parchment lined baking sheet.
Bake the cookies for 10-12 minutes. Leave the cookies on the pan to cool for a few minutes, then place on a wire rack until they’re room temperature. Frost the cookies and enjoy!
Gluten Free Sugar Cookies – Tips
Use parchment paper or a silpat. Spraying a cookie sheet with oil will make the cookies spread.
Work fast. You want the dough to be firm and chilled. If the gluten free sugar cookie dough starts to soften too much, and you find it hard to transfer the cut dough to the sheet pan, return the dough to the fridge so it can harden.
Refrigerate overnight. While these gluten free sugar cookies can be made within 2 hours of chilling, I like the texture best when the dough is refrigerated over night. When the sugar, butter, and flour have more time to meld together, it yields a better textured cookie.
If you don’t have salted butter, be sure to add a big pinch of salt when adding the flour into the dough.
Don’t put cold dough on a warm baking sheet. If making multiple batches, use 2 or more pans. Otherwise you’ll need to wait till your pan cools back down to room temperature.
Keep the cut out cookies in the fridge until ready to bake.
How To Make The Frosting
Place all the ingredients into a stand mixer bowl (or use a hand mixer) and mix on high using a whisk attachment. Add more milk if you’d like the frosting to be a little thinner.
Looking for more gluten free cookie recipes? Try these:
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Gluten Free Sugar Cookies
For the Cookies
For the Frosting
- 3/4 cup salted butter
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons milk (or more for desired consistency)
For the Cookies
- In a stand mixer, cream the butter and sugar together until light and fluffy. About 4 minutes.
- Scrape down the sides of the bowl, and add in the eggs one at a time on medium speed.
- Add the vanilla extract, almond extract (if using), and baking powder and mix on medium speed until well incorporated.
- Add in the flour a little at a time until it's well combined and a dough forms. The dough will be really soft but it shouldn't be sticky.
- Transfer the dough to a piece of plastic wrap or parchment paper. Flatten the dough into a thick disc, and cover with the plastic wrap.
- Chill in the fridge for at least one hour, but overnight is recommended.
- Once the dough has chilled. Remove it from the fridge and preheat the oven to 350 ℉.
- Roll out the dough to 1/4 of an inch (error on the side of thicker) and cut into desired shapes. Work quickly so the dough stays chilled.
- Transfer the cut dough to a parchment lined baking sheet and bake the cookies for 10-12 minutes. (The time will vary depending on your oven. You will have to experiment to get the perfect time for your particular oven!)
- Leave the cookies on the pan to cool, then place on a wire rack until they're room temperature. Frost the cookies and enjoy!
For the Frosting
- Place all the ingredients into a stand mixer bowl, (or use a hand mixer) and using the whisk attachement, mix the ingredients until it forms a frosting and there's no lumps.
- Add a little more milk for thinner frosting if desired.
Hungry for more? Click any link below to see my favorite recipes!
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Chocolate Pomegranate Almond Clusters
Paleo Whoopie Pies
Fudgy Paleo Brownies
Paleo Crinkle Cookies
Paleo Pecan Chocolate Chip Cookies
Strawberry Banana Smoothie
Low Carb Keto Chicken Salad
Slow Cooker Elderberry Syrup
Coconut Lime Snack Balls
Healthy Lemon Popsicles
Blueberry Muffin recipe (GF, Paleo)
Peanut Butter Banana Ice Cream