Gluten-Free Sugar Cookies
Updated
These gluten-free sugar cookies are one of my daughter’s favorite treats to make! They’re light, fluffy, and buttery, with a touch of vanilla and almond extract for extra flavor. This simple recipe is also super easy; you only need 20 minutes from start to finish, and there’s no chill time needed. I love them as they are, but my kids, of course, love them with frosting and sprinkles. This recipe also includes a dairy-free option.
“Excellent cookie! A rich, sweet taste that is soft and fluffy. Sweet tooth fulfilling. I will be making these cookies again.”
– Jill
Easy Gluten-Free Sugar Cookie Recipe
When I say this recipe is easy, I mean it! You only need simple gluten-free pantry staples, a few basic kitchen tools, and your oven. These gluten-free sugar cookies are known as a ‘drop’ cookie, meaning you drop the dough onto a baking sheet instead of rolling it out and cutting it into shapes. This makes them perfect for little hands to help in the kitchen! They always bake up perfectly soft with a bakery-style texture. I’ve adapted these sugar cookies from Betty Crocker’s 40th Anniversary Cookbook.
I don’t recommend using this dough for cut-out cookies, though, because it’s too soft. However, I do have a separate recipe for gluten-free cut-out cookies if you want a dough you can cut into shapes!
What I Learned While Testing
- Use a measuring cup made for dry ingredients. Do not use a Pyrex liquid measuring cup.
- Use the spoon and level method when measuring GF flour. Spoon the flour into your measuring cup and level it off with a knife to avoid packing it and using too much.
- Use a greased cookie scoop. This helps prevent the dough from sticking to your scoop. I like to use a 1½ tablespoon scoop.
- 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 bought mine at Walmart.
- Mix your wet ingredients and dry ingredients in separate bowls. Gluten-free flour can clump easily, so slowly adding the flour to the wet ingredients will create a smoother batter.
Gluten-Free Sugar Cookies Recipe
Ingredients
- ¾ cup unsalted butter, dairy-free use Smart Balance butter
- ¾ cup granulated sugar
- 1 large egg
- 1 tbsp pure vanilla extract
- ⅛ tsp pure almond extract
- 1½ cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free flour
- 1 tsp gluten-free baking powder
- ⅛ tsp salt
Instructions
- Preheat oven to 375°F (190°C) 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 (1½ tbsp) 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten Free Sugar Cookies Step by Step
Gather your ingredients:
- Unsalted butter: For mixing with the sugar and creating the buttery base for these cookies. I like Smart Balance butter when I’m making gluten-free, dairy-free sugar cookies.
- Granulated sugar: They wouldn’t be called GF sugar cookies without the sugar! This adds sweetness and creates a delicious texture.
- Egg: I use one large egg to bind the ingredients together.
- Pure vanilla extract & almond extract: I love the combination of these flavors. They create a nutty, warm vanilla flavor, which makes these treats stand out at any event.
- Gluten-free all-purpose flour with xanthan gum: Pillsbury gluten-free flour is my favorite blend and the one I used to create this recipe. It already contains xanthan gum. I can’t guarantee the same results if you use a different flour blend. Do not substitute with coconut or almond flour.
- Baking powder: Helps to create soft, slightly puffy cookies.
- Salt: A little salt goes a long way in enhancing the overall flavor.
Get the oven going, prepare the baking sheets, and cream the butter: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. Beat ¾ cup (170g) butter and ¾ cup (150g) sugar together in a large bowl on medium speed until smooth and fluffy.
Add the liquid ingredients: Beat in 1 large egg, 1 tbsp (5 ml) pure vanilla extract, and ⅛ tsp pure almond extract into the butter and sugar mixture.
Combine the dry ingredients: In a small bowl, stir together 1½ cups (180g) gluten-free flour, 1 tsp (4g) baking powder, and ⅛ tsp salt.
Combine the wet and dry ingredients: Slowly pour the flour mixture into the batter and mix until fully combined. Doing this slowly and carefully reduces the risk of the dough clumping.
Portion the dough: Scoop batter with a greased cookie scoop (1½ tbsp) to reduce the risk of the dough sticking, and place them 2 inches apart on the baking sheet as they will spread while they bake. Bake for 10–12 minutes, or until the edges are very lightly browned. I bake my gluten-free sugar cookies until lightly browned around the edges. Overbaking will make them crispy instead of soft, so keep an eye on them while they’re in the oven.
Cool: Let the cookies cool for 2–3 minutes before moving them to a cooling rack. Enjoy!
How to Decorate Gluten-Free Sugar Cookies
This is the part my kids love the most whenever I make these easy gluten-free sugar cookies. There’s truly no right or wrong way to do this. Once the cookies have cooled, I always layer a generous helping of frosting and top it off with sprinkles. I like the Wilton cookie icing and sprinkles whenever I decorate cookies. They’re gluten-free, but always check your labels, as things can change!
Here are some other frosting options I like:
- Gluten-free vanilla buttercream frosting
- Gluten-free royal icing
- Strawberry frosting
- Chocolate buttercream frosting (from my gluten-free chocolate cake recipe)
I’ve also added sprinkles to my homemade GF sugar cookies before baking them in the past. It works well; you just need to press them into the dough so they don’t fall off. However, some sprinkles can ”bleed” color during baking, so keep that in mind!
Serving Suggestions
These sugar cookies make a great afternoon snack, combined with fresh fruit or veggies. When I prepare them for a family gathering or party, I’ll also make a batch of soft and chewy banana oatmeal cookies. For something a little brighter, I’ll add some fruity jam thumbprint cookies or these easy peanut butter no bake cookies.
Storage Instructions
Any undecorated cookies can be stored in an airtight container at room temperature for about a week. However, I think they’re best eaten within 2-3 days.
Once the cookies are decorated with frosting and sprinkles, I prefer to store them in the fridge in a single layer in an airtight container. In the fridge, they should keep for up to 1 week.
I often make cookie dough ahead of time during the holidays. To do this, make the dough as directed and keep it in an airtight container in the refrigerator for up to 3 days.
These cookies can also be frozen for up to 3 months; just let them thaw at room temperature before enjoying them again!
I also keep some of this dough in the freezer for last-minute bake sales at my kid’s school! I place the dough balls on a parchment-lined baking sheet in the freezer for an hour to flash-freeze them. Then, transfer the frozen dough into a freezer-safe bag or container for up to 3 months. I bake the dough balls from frozen in a preheated 375°F and bake on a prepared baking sheet for 12-14 minutes (2 minutes longer than the original directions).
More Gluten-Free Cookie Recipes To Try
- This Almond Flour Biscotti recipe uses a simple dough and the classic twice-baked method to create the signature crunchy texture.
- These Gluten Free French Macarons have a crisp shell with a chewy center and are filled with a smooth buttercream frosting.
- Gluten Free Gingersnap Cookies feature molasses, ginger, cinnamon, and cloves, giving them that classic deep flavor.
I made these and wish I had doubled the recipe . They are really, really good. Even without icing they are great. Thank you for the recipe❤️
Hi! Is this dough good to roll and cut with cookie cutters? Thanks!
No, we recommend this recipe if you’re wanting to make shapes: https://www.mamaknowsglutenfree.com/gluten-free-cut-out-sugar-cookies/
I am confused about the flour. You say to to use flour containing xanthan gum but cup4cup contains it. Can you clarify this for me.
Thanks.
Hi Lorraine, a lot of flours contain it. If a gf flour doesn’t contain, it needs to be added separately.
Dough tastes great, but no sooner got baked and it is VERY gritty. Did I do something wrong?
Hi Ashley, what GF flour did you use?
The recipe is spot on! I added dark chocolate and butterscotch morsels to it ans it was a huge hit!
Love this recipe easy and delicious. My grandson is gluten and sugar free and I used a gluten flour mix from another site and monk fruit/erthritol sweetener it turned out better than anticipated. I did put it in the fridge for 20 mins and they rolled well the dough was a bit sticky.
What type of icing do you recommend for these cookies?
Hi Cass, we used this GF buttercream frosting recipe (click here!).
What do I use instead of pure almond extract since it ain’t available to buy in Australia 🇦🇺 where I live as a full resident with gluten sensitivity, lactose intolerance but I can use pure vanilla extract listed on your recipe. Can I use lactose free alternatives instead of your dairy free alternatives like Liddells brand or Philadelphia brand or Paul’s zymil brand or coles brand or Woolworths brand, will gluten free flour(well & good brand or White wings or Orgran or Woolworths or coles brand) work for this recipe.
Hi Tammy, you can use all vanilla extract in place of almond. Lactose-free alternatives should work just fine. We test all of our recipes in the U.S., so we do not have access to those brands of flour, but any GF flour with xanthan gum should work in this recipe, although you may need to adjust the total amount of liquid slightly.
Can you roll these for cut outs instead of scoops?
Hi Nancy, we don’t recommend it, as this dough is designed to puff up a bit as it bakes, which will cause the shapes to lose their definition.
Do you soften your butter or just use it straight from the fridge?
Hi Marlo, the butter should be room temperature!