Gluten Free Sugar Cookies - so simple to make but so delicious. Follow this recipe for the perfect gluten free cut out sugar cookies, which hold their shape and are perfect for any occasion, like Christmas and Valentine's Day. This gluten free cookie dough is easy to make and does not require any chill time. If you ask me, this is the only gluten-free sugar cookie recipe you will ever need.
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Recipe Ingredients Notes
Gluten Free Flour: I tested these Gluten Free Sugar Cookies with several blends - my Cup4Cup Copycat Recipe, King Arthur Measure for Measure, Bob’s Red Mill 1:1, and my own gluten-free flour blend. All four performed well and held their shape, but the textures do vary. Bob’s Red Mill creates a slightly chewier cookie, while King Arthur and my Cup4Cup Copycat blend produce a lighter, more delicate cookie. My personal favorite is the Cup4Cup Copycat Recipe because it bakes up beautifully light while still keeping clean edges.
If you have Cup4Cup (the original blend with dairy), that works perfectly too. Just make sure you’re using a gluten-free flour blend that contains xanthan gum. Single-ingredient flours like almond flour or coconut flour will not work for this recipe.
Cornstarch: Cornstarch makes gluten-free baked goods lighter and moister. If you are allergic to cornstarch, please substitute the 20g of cornstarch with an equal amount of gluten-free flour.
Butter: This cut out cookie recipe uses cold, unsalted butter straight from the fridge. Cold butter doesn’t fully blend into the dough—instead, it breaks into tiny pieces, creating light, flaky layers, similar to a pie crust. You can also swap in dairy-free butter if needed, and the cookies will still turn out beautifully.
Egg: To keep things simple, we are using one cold egg in this recipe. No need to bring them to room temperature ahead of time.
Vanilla Extract or Vanilla Bean Paste: I love using vanilla bean paste in this gluten-free sugar cookie recipe. Vanilla bean paste is a blend of concentrated vanilla extract and vanilla bean powder, with a thick, slightly sticky consistency. It adds a more intense vanilla flavor than regular extract and gives you those beautiful vanilla bean specks in your cookies. You can also use classic vanilla extract if you prefer.
Recommended Tools to make Cut Out Cookies
Cookie Cutters: Baking time will vary depending on the size and shape of the cookie cutters you use, so be sure to adjust the bake time as needed. I like using a mix of Christmas cookie cutters when I make Gluten Free Christmas cookies, but you can use any cutters you love. This recipe works beautifully for every season and holiday—just switch up the shapes.
Rolling Pin: you will need a rolling pin to roll out the gluten-free sugar cookie dough. BUT, you can always use a clean bottle (like a wine bottle) in a pinch
Offset Spatula: I love using Mini Offsets to move unbaked sugar cookie dough from the counter to the baking sheet.
Gluten Free Sugar Cookie Dough
Please make sure to use cold butter and a cold egg in this recipe for gluten-free cut-out cookies. Cold ingredients ensure the dough will not spread. The technique used here is similar to the method used to make my Gluten Free Levain Style Cookie recipes.
- Step 1: In a small bowl combine the gluten free multi purpose flour, cornstarch, and kosher salt. Set aside.
- Step 2: In the bowl of a stand mixer combine the granulated white sugar and cold butter.
- Step 3: With the mixer running on low, mix until the hunks of butter are coated with sugar. Under no circumstances cream the butter and the sugar. Incorporating air into those two ingredients will cause the dough to spread.
- Step 4: Add the cold large egg and a generous teaspoon of pure vanilla extract to the butter-sugar mixture. At a low speed, mix just enough until the ingredients are combined. The mixture may look curdled since there are no dry ingredients added yet to absorb the liquid.
- Step 5: Add the flour mixture to the wet ingredients and with the mixer running on low, mix everything together. This may take up to a minute but the dough will slowly come together. While you may consider increasing the speed, I recommend mixing the dough at a low-medium speed to avoid incorporating air into the dough.
- Step 6: Once the dough turns into a smooth sugar cookie dough, transfer it to a clean kitchen counter and quickly knead it together into a smooth dough
- Step 7: At this point, you can either roll out the dough right away and bake it or shape it into two flat disks, wrap it in plastic, and place it into a ziplock bag. The dough can be refrigerated for up to 2 days.
How to bake Sugar Cookies
The beauty of this recipe for gluten free sugar cookies is that one does not need to chill or freeze the dough before baking. I prefer to roll and cut out all the cookies, arrange them on sheet trays, and place them in the fridge until I have all the dough rolled out. This way I can focus on the cookies baking and don't need to constantly step away.
- Step 1: Preheat the oven to 325F and arrange the racks the oven in the middle. This way the cookies will bake evenly. Line two baking trays with sheets of parchment paper. The amount of sheet trays needed depends on the size of your cookie cutters.
- Step 2: Divide the dough in half and place one portion on a lightly floured surface. Roll the gluten-free sugar cookie dough between two pieces of parchment paper to about ¼ inch (6 mm) thick.
- Step 3: Use a cookie cutter to cut the dough into desired shapes. Make sure to cut the cookies are close as possible to get a better yield each time you roll out the dough. You can re-roll the scrapes 2-3 times but I wouldn't go more than that. Otherwise, the cookies will start to shrink while being baked (they will still be delicious)
- Step 4: Using a small offset knife, transfer the cut-out cookies to the parchment-lined baking sheet. Make sure to leave some room between the cookies to make sure they bake evenly.
- Step 5: Bake the gluten free cut-out cookies one tray at a time at 325F for 10-14 minutes depending on the size of the cookie cutters used. The cookies will be light in color and should appear matte and dry.
- Step 6: Remove the sugar cookies from the oven and allow them to cool on the sheet tray for a few minutes before carefully transferring them to a cooling rack to cool completely. Repeat with the remaining cookie dough.
Sugar Cookie Frosting Ideas
This gluten free sugar cookie recipe works wonderfully with all sorts of icings. You can use a simple American buttercream, a royal icing or if you are in a pinch, even store-bought products work well. Make sure they are gluten-free. I have a super simple icing recipe with my Gluten Free Animal Cracker Recipe: Easy Cookie Icing.
Personally, I enjoy soft sugar cookies plain as is or with a generous amount of American Buttercream Frosting and some sprinkles. They cookies have just the right amount of sweetness. Since I rarely ever keep the food colorings on hand, I use freeze-dried fruit such as raspberries or strawberries to color and flavor my frostings.
Storage & Freezing
Gluten Free Sugar Cookie Dough: I only refrigerate the gluten-free cookie dough for up to 2 days. I experienced that after longer storage the dough becomes crumbly and dry. And unpleasant to work with. Make sure to tightly wrap it in plastic wrap to limit drying out.
Baked, frosted/unfrosted Cookies: Store them in an airtight container at room temperature for up to 5 days. Depending on the frosting you chose, make sure to place pieces of parchment paper between the layers of cookies in your container. This way they don't stick together.
Freeze Baked Cookies: Transfer the sugar cookies to an airtight container and freeze up to 4 weeks. When ready to eat or decorate them, allow them to thaw at room temperature or overnight in the refrigerator.
Unbaked Cookie Dough: Arrange the unbaked gluten-free cut-out cookies on a parchment lined sheet tray and place in the freezer until fully frozen. Once frozen layer them in an airtight container with parchment paper between them. Freeze up to 2 months. Bake the cookies from frozen and make sure to add an additional 1-2 minutes to the baking time.
Why do gluten free cut out cookies spread?
We all know gluten-free baking can be tricky. There are a few reasons why sugar cookies spread while baking. Some of the most commons issues are:
- Using room temperature ingredients. This recipe specifically calls for cold butter and a cold egg. Cold butter does not get fully incorporated into the cookie dough. Instead, it gets broken up into tiny pieces throughout the dough. This creates light and flaky layers (similar to pie crust) and makes the best gluten-free sugar cookies.
- Measuring Issues. Make sure to weigh your ingredients with a digital kitchen scale and not with a measuring cup. If you use the number of ingredients stated in the recipe card and follow my instructions your gluten-free sugar cookies will look as pretty as mine.
- Not using parchment paper. There are several sources who claim that using a silicone mat is the secret to no spread cut-out cookies. I beg to differ. Parchment paper works perfectly fine here since it absorbs any butter or moister the cookie dough evaporates while baking.
FAQ about Gluten Free Sugar Cookies
Since the only dairy in this recipe is butter, it can be replaced with one favorite dairy free butter substitute. I don't recommend coconut oil to use instead of vegan butter.
White butter, sugar, and dry ingredients are easy to half, the whole egg may seem to be tricky. The best way to half an egg is to crack the egg into a small bowl and with a fork whisk until well combined. With a digital kitchen scale, measure the full weight of the egg and then split it in half. That's your half egg!
It's hard to give you a specific number since it depends on how thick one rolls the dough and what size of the cookie cutter is being used.
More Gluten Free Cookie Recipes to try
📖 Recipe
Gluten Free Sugar Cookies
These Gluten Free Sugar Cookies are easy to make, hold their shape beautifully, and are perfect for decorating for any holiday or occasion. The dough comes together quickly and doesn’t require any chilling, making this a simple and reliable gluten free cut-out cookie recipe you’ll come back to again and again.
Ingredients
Gluten Free Sugar Cookies
- 226 grams unsalted butter, COLD
- 165 grams granulated sugar
- ½ teaspoon kosher salt (2 grams)
- 1 large egg, COLD
- 1 teaspoon vanilla extract
- 400 grams gluten free multi purpose flour
- 20 grams cornstarch
Instructions
How to make Gluten Free Sugar Cookie Dough
- In a small bowl combine the gluten free flour, cornstarch, and kosher salt. Set aside.
- In the bowl of a stand mixer combine the granulated white sugar and cold butter. With the mixer running on low, mix until the hunks of butter are coated with sugar. Under no circumstances cream the butter and the sugar. Incorporating air into those two ingredients will cause the dough to spread.
- Add the cold egg and vanilla extract to the butter-sugar mixture. At a low speed, mix just enough until the ingredients are combined.
- Turn off the mixer and scrape down the sides of the bowl and the paddle attachment.
- Add the dry ingredients to the wet ingredients and with the mixer running on low, mix everything together. This may take up to a minute but the dough will slowly come together.
How to bake Gluten Free Sugar Cookies
- Preheat the oven to 325F and arrange the racks in the oven in the middle.
- Divide the dough into half and place it on a lightly floured surface. Roll the gluten free sugar cookie dough out to about ¼” thick (6 mm).
- Use a cookie cutter to cut the dough into desired shapes. Make sure to cut the cookies are close as possible to get a better yield each time you roll out the dough. You can re-roll the scrapes 2 times but I wouldn't go more than that. Otherwise, the cookies will start to shrink while being baked (they will still be delicious)
- Using a small offset knife, transfer the cut-out cookies to parchment-lined sheet trays.
- Bake the gluten free cut out cookies one tray at a time at 325F for 10-14 minutes depending on the size of the cookie cutters used. The cookies will be light in color and should appear matte and dry. The edges should NOT be brown.
- Remove the cookies from the oven and allow them to cool on the sheet tray for a few minutes before carefully transferring them to a cooling rack to cool completely.
- Once the gluten free sugar cookies are fully cooled frost them with your frosting of choice.
Notes
Butter: The butter in this recipe must be cold.
Storage: Store the baked and frosted sugar cookies in an airtight container at room temperature for up to 5 days.
Half Recipe: To half the egg and make a half batch, crack the egg into a bowl and whisk it thoroughly until the yolk and white are completely combined. A large egg weighs roughly 50 grams in the US. So measure out about 25 grams of the egg and add it to the recipe. All the other ingredients are very easy to half (the beauty of baking with a scale)
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Nutrition Information:
Yield:
50Serving Size:
1Amount Per Serving: Calories: 78
Calories are a guestimate and randomly generated.
JB says
Can you make this without a stand mixer?
Daniela says
You could most likely use a hand mixer or make it with your hands? Work the cold butter into the sugar, then mix in the egg and vanilla. Then work the dry ingredients into the wet ingredients by hand. This may be a workout though
RW says
Can u sub the egg with flaxseed or something else?
Daniela says
You could try aquafaba but I have not made this recipe egg free. So you may try at your own risk but I will not guarantee it will work like using regular eggs
Jan T says
I dont have a stand mixer either. Do you think it would help to cut the butter in with a pastry blender?
Daniela says
I don't think it would work with a pastry blender or do you mean something like a food processor?
Ernanny Turvey says
Hi there!
Would it be ok if I use regular flour? Do I need to substitute the cornstarch for anything else or omit it?
Thank you kindly!
Daniela says
hi, you can use regular flour plus the cornstarch as stated in the recipe.
Whitney says
Why use cornstarch instead of baking powder?
Daniela says
Why use baking powder?
Camille says
Hi!
I am a massive fan of so many of your recipes (the focaccia is now a fan favorite in my family of friends) - thank you so much for all the time you put into testing/perfecting them! I'm really excited to make these cookies for Christmas, but I was wondering if you happened to recommend a good replacement for the Cup4Cup flour in Europe? I live in the UK and it's quite pricey to get that Cup4Cup flour here unfortunately. Would it still work well if I pick a gluten free multipurpose flour that has xantham gum in it? Thank you!!
Daniela says
Oh thank you for the feedback. Glad you enjoyed them. My focaccia recipe is also made with Caputo 🙂
Camille says
Yes, I love them! Would Caputo flour work well in this recipe?
Daniela says
I don't recommend using Caputo's for cookies or cakes. It works the best for savory applications such as dinner rolls and focaccia.
Karie says
Could the sugar be substituted for stevia or honey?
Daniela says
No, this recipe only works with granulated sugar since this is the way it has been developed
Barb says
Do you have the Cup/tablespoon equivalent for the grams….I'm in Canada??
Daniela says
I only share recipes in grams/weight because it’s the same all over the world ☺️ I recommend investing in a digital kitchen scale - those are like $10
Rebecca says
It’s actually so much easier! I’m from America and prefer the weight method!
Hannah says
This looks amazing & I can't wait to make them! Unfortunately I'm housesitting at the moment and don't have access to my kitchen scale. I know it's not as accurate, but do you happen to have cup measurements? Thank you!
Daniela says
Hello, I do not have cup measurements because I never measure with cups 🙂
Kat says
These were unreal good. I used cup4cup flour and Bob’s egg replacer and they were so delicious, more like a shortbread cookie. The dough was beautiful and so easy to work with. Bookmarking as my go-to recipe!
Faith says
I have made these twice now, and despite all of the modifications I had to make, these turned out amazing! I used an egg replacer (the Bob's Red Mill one) and palm shortening instead of butter. Although the 2nd time I made them I ended up chilling the dough overnight. This was a great recipe to use for cutout sugar cookies I could decorate with my daughter for Christmas.
Daniela says
Isn't it beautiful if recipes still work even though you make adjustments. SO glad you enjoyed the sugar cookies
Melissa Hoefker says
I have a stand mixer but have the traditional metal beaters and not the paddle will that work for this thanks much
Daniela says
You could give it a try and see if it works. I only pan standard kitchenaid stand mixers with paddle attachments
Deborah says
Just made this and did not work out. The dough seemed really soft to start with and well instead of having individual cookies i got one giant one upon baking. Glad I only made half the batch! What went wrong?
Daniela says
Was your butter cold, how did you split the egg in half, what flour did you use, did you use a SCALE?? You are not giving me much to work with to answer your question.
elizabeth a fraccaro says
Made these cookies and they are a dream to mix and roll immediately. I have never worked with such a nice dough. They aren't a sweet cookie, and too plain if not frosted, but with frosting they are perfect. Saved a few without frosting for my grandson to frost. They are a sturdy cookie that will well with kids--not too fragile.
Ana says
These are amazing! SO easy! I made them late last night as my daughter's camp was having a cookie decorating hour today and I didn't want her to be left out. Thank you so much. I can't wait to try more recipes.
Daniela says
Oh Ana this makes me so happy! You are a wonderful Mom to make extra cookies for your daughter so she can feel included. I bet she made the prettiest (and best tasting) cookies.
Carrie says
Not sure what went wrong, dough never came together? I followed exactly what it said & used a scale? Everything was cold. I my add some egg white, its just so dry.
Daniela says
You really have to mix it for it to come together. I just made a batch yesterday and there have been no issues.
Jaclyn says
Can you substitute arrowroot or tapioca flour for the corn starch? If so, would it just be 1:1? I don’t have any corn starch at the moment!
Daniela says
Either of the starches mentioned should work in the recipe 🙂
E says
can I make these with King Arthur Gluten Free Measure 4 Measure Flour? FYI these are the ingredients listed on the packaging: Rice flour, whole grain brown rice flour, sorghum flour, tapioca starch, potato starch, cellulose, vitamin and mineral blend [calcium carbonate, niacinamide (vitamin b3), reduced iron, thiamin hydrochloride (vitamin b1), riboflavin (vitamin b2)], xanthan gum, cellulose gum. Thank you for any advice or assistance you can provide.
Daniela says
If you take the time to read the blog post and not use the "Jump to recipe" buttons you see a chapter where I talk Recipe Ingredient Notes. And where I ALWAYS share was flour works for me and what doesn't.
Kimberly says
Can I add food coloring instead of using icing later?
Daniela says
You mean adding food coloring to the cookie dough?
Barb says
I'd like to add almond extract to this recipe. Can you suggest the correct measurement to do so. I would like to include the vanilla as well. ThanksS\!
Daniela says
Hi Barb, Almond Extract is really powerful so as little as 1/8 teaspoon can go a long way. If it was me I would probably add 1/8th of teaspoon for a hint of almond and 1/4 teaspoon if I want a more almond flavor
Holly says
I made these for Thanksgiving to do a cookie decorating class! They were perfect! The dough was easy to work with and made spectacular cutouts! Thanks, as always, for your fantastic recipes!
Sam says
Hi! First off, we tried this recipe for the first time and the cookies were easy to roll out, they had a nice vanila flavor, and a little bit of buttercream made them a great cookie to have with some coffee/tea.
I am, however, new to GF baking and could have maybe made a misstep somwhere, but I followed the recipe as written, weighed ingredients, and kept a close eye on them in the oven and they were a little more dry than I was hoping. Do you think I could add a little extra butter or maybe milk to help? Or, for your recipe, would lowering the oven temp probably be a better first step?
Thanks!
Daniela says
Would you please share which gluten free flour blend you used. Also sounds like your oven is running hot. that’s why I recommend an oven thermometer IN the oven as well.
(also gluten free and wheat based recipes will never taste the same)
Pam says
This is the easiest gluten-free sugar cookie dough I have worked with so far. I did substitute coconut sugar for the granulated sugar and they turned out great! Thank you!
Daniela says
Well that's great to hear that the recipe worked with coconut sugar. Did you use a specific brand?
Pamela says
I live in France, so not sure if the brand is available elsewhere. I used Daddy Sucre De Fleur De Coco Bio En Poudre, but would have used any brand I could find.
Natalie B. says
We make this recipe on repeat! We love it!
Daniela says
Love reading this! Thank you so much Natalie <3