Introduction

These Gluten-Free Sugar Cookies are perfect for anyone craving a classic treat without gluten. They have a tender, buttery texture and just the right amount of sweetness. Easy to make and perfect for decorating or enjoying plain.

Gluten-Free Sugar Cookies Recipe - Recipe Image

Ingredients

2 1/3 cups gluten-free flour (345.3 grams; I used Bob’s Red Mill 1:1 GF Baking Flour)
1 cup sugar (220 grams)
1 teaspoon vanilla extract
2 sticks butter (1 cup or 226.8 grams), softened
1 large egg + 1 egg yolk
1/4 teaspoon baking powder

Instructions

Step 1: Preheat the oven to 375°F. In a large bowl, mix the gluten-free flour and baking powder. For best results, weigh the flour using a kitchen scale to avoid cookies spreading too much.
Step 2: In another large bowl, beat the softened butter and sugar with a mixer until light in color, about 3 to 4 minutes. Be careful not to overbeat, as that can make the butter too soft.
Step 3: Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix well. With the mixer on low, gradually add the flour mixture and mix until a dough forms.
Step 4: If the dough feels sticky, sprinkle powdered sugar on your work surface. Divide the dough in half and place each half on parchment paper. Roll the dough out with a rolling pin to your desired thickness, sprinkling powdered sugar if needed to prevent sticking.
Step 5: Chill the rolled dough in the refrigerator for 30 minutes. This step is essential for preventing spreading during baking.
Step 6: Remove the chilled dough and use cookie cutters to cut out shapes. Place cookies on a baking sheet with space in between. Bake for 7 to 9 minutes, until edges begin to brown. For softer cookies, remove at 7 minutes.
Step 7: Let the cookies sit on the baking sheet for 1 minute after baking, then transfer to a wire rack to cool completely. Serve plain or decorate with icing if desired.

Tips & Variations

Use a kitchen scale to measure gluten-free flour accurately and prevent spreading.
If dough is too sticky, chill it longer or add a little more powdered sugar when rolling out.
Try adding lemon zest or almond extract for a flavor twist.
Decorate cooled cookies with royal icing or colored sugar for festive occasions.

Storage

Store cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze them for up to 3 months; thaw at room temperature before serving. Reheat gently in a microwave if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten-free flour?

You can substitute all-purpose flour if you don’t need the recipe to be gluten-free. Use the same quantity, but note that texture and spreading may differ slightly.

Why do I need to chill the dough?

Chilling the dough firms it up, which helps prevent the cookies from spreading too much in the oven. It also improves the texture and flavor of the cookies.

Gluten-Free Sugar Cookies Recipe

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★★★★★

4.7 from 80 reviews

Delicious and tender Gluten-Free Sugar Cookies that are easy to make and perfect for anyone avoiding gluten. These classic cookies feature a soft, buttery texture with a subtle vanilla flavor, making them ideal for any occasion or holiday treat.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 54 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

2 1/3 cup gluten-free flour* (345.3 grams, e.g., Bob’s Red Mill 1:1 GF Baking Flour)
1/4 teaspoon baking powder

Wet Ingredients

2 sticks butter (1 cup or 226.8 grams), softened
1 cup sugar (220 grams)
1 large egg + 1 egg yolk
1 teaspoon vanilla extract

Instructions

Preheat + Measure Flour: Preheat your oven to 375°F (190°C). In a large bowl, combine the gluten-free flour and baking powder. Use a kitchen scale for precise measurement and avoid pressing down the flour when measuring to prevent cookies from spreading too much during baking.
Cream The Butter: In a separate large bowl, add the softened butter and sugar. Using a mixer (stand or handheld), beat them together on medium speed for about 3 to 4 minutes until the mixture is light in color. Be careful not to overbeat to prevent the butter from becoming too soft.
Make The Dough: Add the whole egg, egg yolk, and vanilla extract to the creamed butter and sugar mixture. Mix well until combined. Then, reduce the mixer speed to low and slowly add the flour mixture. Continue mixing until the mixture forms a soft dough.
Roll The Dough: If the dough feels sticky, lightly dust your work surface with powdered sugar to prevent sticking. Divide the dough into two halves and place each half between sheets of parchment paper. Roll out the dough with a rolling pin to your desired thickness. Rolling between parchment helps prevent sticking and keeps the dough cool.
Chill The Dough: Place the rolled-out dough in the refrigerator for 30 minutes to chill. This step is essential as it firms up the dough and helps maintain the cookie shapes during baking.
Cut & Bake: Remove the chilled dough and use cookie cutters to cut out your preferred shapes. Arrange the cookies spaced apart on a baking sheet lined with parchment paper. Bake in the preheated oven for 7 to 9 minutes until the edges start to turn a light brown. For softer cookies, remove them at the 7-minute mark.
Enjoy: Allow the cookies to rest on the baking sheet for 1 minute after removing from the oven, then transfer them onto a wire rack to cool completely. Serve as-is or decorate with your favorite icing. Store cookies in an airtight container for up to 1 week.

Notes

Always use a kitchen scale for measuring gluten-free flour to ensure the best results and prevent spreading.
Chilling the dough is crucial for maintaining cookie shape and texture.
For a softer cookie, bake closer to 7 minutes; for crispier edges, bake up to 9 minutes.
Dust the rolling surface with powdered sugar to prevent the dough from sticking without adding extra flour.
You can decorate these cookies with icing or colored sugar after they have cooled completely.

Keywords: Gluten-free sugar cookies, gluten-free cookies, sugar cookies, holiday cookies, gluten-free baking, vanilla cookies