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An easy gluten-free sugar cookie recipe that has no chilling time! A light and fluffy sugar cookie that is baked in just ten minutes. The recipe also has a dairy-free option.
Gluten-Free Sugar Cookies
These gluten-free sugar cookies are so easy to make! You only need a few ingredients to make this sugar cookies recipe. Plus there is NO CHILLING TIME!
You can see how easy these cookies are by watching the gluten-free sugar cookie recipe video.
These sugar cookies are light, fluffy and buttery. They are sweet and have the right balance of vanilla and a touch of almond flavor.
They are just like bakery-style, frosted sugar cookies but made gluten-free.
This gluten-free sugar cookie dough makes fluffy sugar cookies. This cookie dough is not suited for cutting out into shapes.
I do have a recipe if you need a sugar cookie recipe to cut out into shapes.
How To Make Gluten-Free Sugar Cookies
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- In a large bowl, beat the butter and sugar together on medium speed until smooth. (photo 1)
- Beat in the egg, pure vanilla extract, and pure almond extract.
- In a small bowl, stir together gluten-free flour, baking powder, and salt.
- Slowly pour the flour mixture into the batter and mix until fully combined. (photo 2)
- Scoop batter with a greased cookie scoop (11/2-tablespoons) and place cookies 2-inches apart on a prepared baking sheet. (photo 3)
- Bake for 10–12 minutes, or until the edges are very lightly browned. (photo 4)
- Allow cookies to cool for 2–3 minutes before moving to a cooling rack. Store in an airtight container at room temperature. Enjoy!
Tips For Making The Best Gluten-Free Sugar Cookies
- It’s super important to measure the gluten-free flour correctly. Always use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup), and use the spoon and level method.
- I always use a greased cookie scoop to bake cookies. I use a 1 1/2 tablespoon cookie scoop.
- I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I buy it at Walmart.
Can I Make The Sugar Cookie Dough Ahead of Time?
This gluten-free cookie dough can be made ahead of time and kept in an airtight container in the refrigerator for up to three days.
Can I Freeze The Cookie Dough?
Yes, you can! Cookie dough is super easy to freeze.
To freeze, chill the cookie dough balls in the refrigerator for one hour. After the hour, place the chilled cookie dough balls into a plastic freezer bag.
The cookie dough can be frozen for up to 3 months.
When it’s time to bake the cookies, just remove them from the freezer and place them on a lined baking sheet.
Preheat the oven to 375°F and bake on a prepared baking sheet for 12-14 minutes (2 minutes longer than the original directions).
Ways To Decorate Sugar Cookies
These sugar cookies are so easy to decorate too. My kids love it when I add sprinkles and especially if I frost the cookies first!
I used Wilton cookie icing and sprinkles to decorate the cookies. Remember to always check your labels!
- gluten-free sprinkles
- gluten-free buttercream frosting
- gluten-free royal icing
If you are going to add sprinkles to the cookies before baking, just press the sprinkles in a bit on the dough before baking.
Gluten-Free Flour
My favorite all-purpose gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
These gluten-free sugar cookies are made with an all-purpose rice flour cup for cup blend that already has xanthan gum it.
Most gluten-free all-purpose flour blends have xanthan gum already in them. It is the addition of xanthan gum that helps replace the elasticity and texture of gluten.
Make sure to check to see if the brand of gluten-free flour you are using has xanthan gum in it. If it does, do not add extra xanthan gum to the recipe or you will get gummy sugar cookies!
This cookie recipe will not work with almond or coconut flour.
Tip For Measuring Gluten-Free Flour
Gluten-free flour is different than traditional wheat flour in many ways. I have found the best way to measure gluten-free flour is the “spoon & level” method.
I use a spoon to scoop the flour out of the bag and into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Also, use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup).
Gluten-Free and Dairy-Free Sugar Cookies
I have also included a dairy-free option for my gluten-free sugar cookies recipe. My husband, youngest son and I are also dairy-free, so I always try and offer a dairy-free option for my recipes.
For the dairy-free version of this recipe, I used Smart Balance butter. So, now you too can enjoy a gluten-free and dairy-free sugar cookie. I promise that it is just as delicious as dairy-free butter.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Smart Balance butter.
Easy Gluten-Free Sugar Cookie Recipe
This sugar cookie recipe is one of my daughter’s favorite cookies to make. It’s super easy and takes only twenty minutes from start to finish to make these cookies.
I personally love them just as they are without frosting and sprinkles. My kids, of course, love them with frosting and sprinkles.
Either way, you will enjoy these fluffy and soft sugar cookies! I promise no one will even know they are gluten-free.
More Gluten-Free Dessert Recipes To Try!
- Cinnamon Roll Cake {Gluten-Free, Dairy-Free Option}
- Easy Gluten-Free Banana Bread {Dairy-Free Option}
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Sugar Cookie recipe adapted from Betty Crocker’s 40th Anniversary Cookbook.
Gluten-Free Sugar Cookies {Dairy-Free Option}
Ingredients
- 3/4 cup unsalted butter, dairy-free use Smart Balance butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon pure almond extract
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 teaspoon gluten-free baking powder
- 1/8 teaspoon salt
Instructions
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- In a large bowl, beat the butter and sugar together on medium speed until smooth.
- Beat in the egg, pure vanilla extract, and pure almond extract.
- In a small bowl, stir together gluten-free flour, baking powder, and salt.
- Slowly pour the flour mixture into the batter and mix until fully combined.
- Scoop batter with a greased cookie scoop (11/2-tablespoons) and place cookies 2-inches apart on a prepared baking sheet. Bake for 10–12 minutes, or until the edges are very lightly browned.
- Allow cookies to cool for 2–3 minutes before moving to a cooling rack. Store in an airtight container at room temperature. Enjoy!
- The dough can be made ahead of time and kept in an airtight container in the refrigerator for up to 3 days.
- To freeze, chill the cookie dough balls in the refrigerator for one hour. After the hour place the chilled cookie dough balls into a plastic freezer bag. The cookie dough can be frozen for up to 3 months. When it’s time to bake the cookies, just remove them from the freezer and place them on a lined baking sheet. Preheat the oven to 375°F and bake on a prepared baking sheet for 12-14 minutes (2 minutes longer than the original directions).
Video
Notes
- For the dairy-free option I used Smart Balance butter.
- My favorite gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Store in an air-tight container. See recipe crd for make ahead and freezing instuctions.
- I used Wilton cookie icing and sprinkles to decorate the cookies. Remember to always check your labels!
- Mama says, "check all of your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for a friend but of course I had to try one. I was not disappointed! I used Country Crock Plant Butter and Bob’s Red Mill 1 to 1 flour because those were what I could find, and happily they came out great.
I used bobs red mill 1:1 baking flour and I did cook them for an additional 5 minutes after 12 minutes to get the Golden brown rims of the cookie but I could totally see not doing the five extra minutes because the rims of the cookie were crunchy so I was thinking oh no the whole thing is going to be super hard and crunchy, which is not what I was wanting. (The crunch on just the outsides was perfect tho for me) I finished the cookies though, I used this sugar cookie base for Susan Spungins day 12 Christmas cookies and oh my god they were SO good. The insides were chewy and moist, litetally one of the best cookies I’ve made by far for gluten free. Going to be saving this recipe for sure!
I absolutely LOVE this recipe. I used real butter in place of the dairy substitute and I used Bob’s Red Mill Gluten Free Cup to Cup(Blue Bag) because it has become my go to for everything. It all worked perfectly. The sugar cookies were fabulous plain. I didn’t frost them. I stored them on a plate inside of a Hefty gallon sized storage bag. They kept very well for almost 2 weeks. I won’t use another sugar recipe now. Thank you!
Delicious!
Delicious and simple! That’s why I keep coming back to your recipes. I did add an extra half cup of flour (I use King Arthur flour). I remembered from your tortilla recipe you said if you use king Arthur’s flour to use a half cup more to make the tortillas, so I did it for the cookies and they came out perfect. Thank you again! Another favorite of yours to come back to.
I’ve done the elimination diet and am allergic to gluten and dairy. I LOVE to find recipes that actually taste great. This is one for sure. I find myself returning to the Mama knows gluten free website all the time! Thanks so much for making my life tasty again!
Thanks for the easy gluten free recipe! I am not a great baker but I managed these. I also like the dairy free aspect. I changed one thing. I added lemon extract instead of almond. I just don’t like almond very much. They taste wonderful and it is nice to be able to have something homebred that I can eat!!
These turned out great! Do you happen to have a recipe for harder/crunchier sugar cookies that one would roll out and use cookie cutters and then ice with crunchy icing?
Very good! I would recommend letting the cookies sit out for a little while if you want a harder cookie! Thanks again, Audrey!
Excellent cookie! A rich sweet taste that is soft and fluffy. Sweet tooth fulfilling. I will be making these cookies again.