This post may contain affiliate links. Please read our disclosure policy.

These big, beautiful bakery-style gluten free sugar cookies are chewy and satisfying, and a slightly more complex sugar cookie flavor.

Stack of bakery style sugar cookies with one on its side
Want to save this recipe?
Enter your email and we’ll send it to you! Plus, get new recipes every week.

members only recipe

You must be an Ad-Free Member to view this recipe. Learn about the membership here. Thank you for considering it!

About Nicole Hunn

Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





12 Comments

  1. Stephanie says:

    Can this dough be used for cut out cookies

    1. Nicole Hunn says:

      No, it can’t, Stephanie. I have separate recipes for that. Some are linked as referred to in this post, but you can also use the search function.

  2. Karen Mercurio says:

    Made these the day before a picnic and I am the only gluten free person there and nobody knew! LOL! I made as written but did flatten mine because I like crispy cookies. These are delicious and very large. I did use
    autumn colored sprinkles and they were really cute. Great recipe as always!! I have all your cookbooks but
    still copy from your website. Thank you, Nicole

    1. Nicole Hunn says:

      For more normal sized cookies, Karen, you could just bake them longer. Love these for a picnic, and of course always love fooling the gluten eaters. Thank you for your support, Karen!

  3. Diane Foster says:

    Safeway’s organic confectioners and Trader Joe’s confectioners are both corn free. They have substituted with tapioca starch. I am corn free as well.

    1. Nicole Hunn says:

      Hi, Diane, that’s so good to know! Thank you for sharing that info. It will for sure be useful to many!

  4. Stacey Zimmerman says:

    Do you think this recipe would make a good dough for a sweet pie?

    1. Nicole Hunn says:

      No, I don’t Stacey. It’s just a recipe for soft and chewy cookies. If you’re looking for a pie crust, I have plenty (just use the search function). If you’re looking for a cookie crust recipe, just search for “graham cracker crust,” but you need a crispy cookie for that.

  5. Mummy says:

    Could you use a cookie scoop instead of rolling the in your hands?

    1. Nicole Hunn says:

      If you want a proper shape for the cookies once baked, you must shape them into proper rounds when raw. I use first a cookie scoop, then roll the cookies, which you can see in the video.

  6. Cheryl Jean Dowler says:

    Where do you find corn free as well as gluten free confectioners sugar?
    Thank you for your help.

    1. Nicole Hunn says:

      Hi, Cheryl, I use Domino’s confectioners’ sugar, which is gluten free (as are most confectioners’ sugars). Better Batter, at least in the past, has sold corn free confectioners’ sugar, but I don’t know if they still do, or if anyone else does.