Some of my strongest baking memories involve rolling out sugar cookie dough on a flour-dusted kitchen counter, cutting out shapes, and sneaking bits of raw dough when no one was looking.
When I started baking gluten free sugar cookies were one of the recipes I missed the most. Early attempts were either too dry, too crumbly, or spread into sad little puddles in the oven.
After years of testing different flours, ratios, and techniques, this gluten-free sugar cookie recipe finally delivers everything I want in a classic sugar cookie: soft ccentres lightly crisp edges, and a dough that’s easy to roll and cut.
It’s the kind of recipe you can trust for holidays, birthdays, or any day you’re craving a simple, nostalgic treat without gluten or compromise.
What is a Gluten-Free Sugar Cookie Recipe?
A gluten-free sugar cookie recipe is a version of the classic sugar cookie made without wheat flour. Instead, it uses a gluten-free flour blend that mimics the structure and texture of traditional all-purpose flour.
Sugar cookies themselves date back to the 1700s in Pennsylvania, where German settlers created simple cookies using sugar, butter, eggs, and flour.
The gluten-free version keeps that same spirit but swaps in modern gluten-free baking blends to make the recipe accessible for those with celiac disease or gluten sensitivity.
What sets this recipe apart from many other gluten-free sugar cookies is the texture. Instead of being gritty or dry, these cookies are soft and tender, with a smooth dough that’s easy to work with, perfect for both drop cookies and cut-out shapes.
Why You’ll Love This Recipe
- Soft, chewy centres with lightly crisp edges
- Easy gluten-free sugar cookie dough that doesn’t crumble
- Perfect for rolling, cutting, and decorating
- Made with simple pantry ingredients
- No chilling required (but optional for sharper shapes)
- Naturally gluten-free and easy to adapt for dairy-free or vegan needs
Ingredients Overview
Below is everything you need to make this gluten-free sugar cookie recipe, along with why each ingredient matters.
- Gluten-free all-purpose flour blend – 2 ¾ cups (385 g)
Use a 1:1 gluten-free flour blend that contains xanthan gum. This provides structure and prevents the cookies from falling apart. - Baking powder – 1 teaspoon
Gives the cookies a slight lift without making them cakey. - Salt – ½ teaspoon, Balances the sweetness and enhances flavour
- Unsalted butter, softened – 1 cup (226 g)
Butter adds richness and that classic sugar cookie flavour. Dairy-free butter works as a substitute. - Granulated sugar – 1 cup (200 g)
Creates crisp edges and a tender crumb. - Egg – 1 large (room temperature)
Helps bind the dough and adds moisture. - Vanilla extract – 2 teaspoons
Essential for classic sugar cookie flavour. You can also add almond extract if desired.
Optional Add-Ins
- Milk or dairy-free milk – 1–2 tablespoons (as needed)
Helps adjust dough consistency if it feels dry.
Step-by-Step Instructions
Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes. This step is key for gluten-free sugar cookies.
Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl as needed.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture. Mix until a soft dough forms. If the dough feels dry or crumbly, add 1 tablespoon of milk at a time until smooth.
Shape the Cookies: For cut-out cookies, roll the dough between two sheets of parchment paper to about ¼-inch thickness. Cut into shapes and transfer to the prepared baking sheets. For drop cookies, scoop 1½ tablespoons of dough and gently flatten.
Bake: Bake for 9–11 minutes, or until the edges are just set but not browned. The centres will look slightly soft.
Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips for Best Results
- Use a high-quality gluten-free flour blend designed for baking.
- Measure flour using the spoon-and-level method to avoid dense cookies.
- Don’t overbake; gluten-free sugar cookies continue to set as they cool.
- If the dough gets too warm while rolling, chill it for 15 minutes.
- For extra flavour, add ½ teaspoon almond extract alongside vanilla.
Variations & Substitutions
Dairy-Free Gluten-Free Sugar Cookies
- Swap the butter for a dairy-free butter alternative. Make sure it’s a stick-style butter for the best texture.
Vegan Sugar Cookies
- Replace the egg with a flax egg (1 tablespoon ground flaxseed + 2½ tablespoons water). Chill the dough for 20 minutes before baking.
Soft Frosted Sugar Cookies
- Top cooled cookies with a simple vanilla buttercream or dairy-free frosting for bakery-style gluten-free frosted sugar cookies.
Flavor Variations
- Lemon zest for citrus sugar cookies
- Cinnamon or nutmeg for warm spice notes
- Almond extract for a bakery-style flavour
Storage & Make-Ahead Instructions
- Room Temperature: Store baked cookies in an airtight container for up to 4 days.
- Refrigerator: Dough can be refrigerated for up to 3 days before baking.
- Freezer: Freeze baked cookies or raw dough for up to 2 months. Thaw overnight in the refrigerator before using.
Frequently Asked Questions
Are sugar cookiesgluten-freee by default?
No, traditional sugar cookies are made with wheat flour. You need a gluten-free sugar cookie recipe using a gluten-free flour blend.
What is the best flour for gluten-free sugar cookies?
A 1:1 gluten-free all-purpose flour blend with xanthan gum works best for soft, chewy cookies.
Why are my gluten-free sugar cookies crumbly?
This usually means too much flour or not enough fat. Add a tablespoon of milk or reduce the flour slightly.
Can I make gluten-free sugar cookie dough ahead of time?
Yes, the dough can be refrigerated or frozen, making it perfect for holiday baking.
Do gluten-free sugar cookies spread more?
They can if the butter is too warm. Chilling the dough helps maintain shape.
Can I decorate these cookies with icing?
Absolutely. These cookies hold their shape well and are perfect for royal icing or buttercream.
Final Thoughts & Serving Suggestions
This gluten-free sugar cookies recipe is proof that gluten-free baking doesn’t have to feel limiting. These cookies are soft, classic, and versatile enough for everything from holiday cookie boxes to simple afternoon treats with tea or coffee. Serve them plain, dusted with powdered sugar, or decorated for special occasions.
If you’re new to gluten-free baking, this is an excellent recipe to start with—and if you’ve been baking gluten-free for years, it’s one you’ll come back to again and again.
