This post may contain affiliate links. Please read our disclosure policy.
These tender, lightly sweet gluten free sugar cookies are soft but not fragile, so they'll hold any shape you can imagine, all without chilling the dough so they're done in 30 minutes start to finish!
With just the right balance of ingredients, there's no need to wait to roll out the dough and get these perfect cut-out cookies in the oven.
“This was the first GF sugar cookie recipe I’ve tried and I can assure you that my search is off! This will be my new go to!”
“Brought the cookies with decorating supplies to family Christmas and they were a hit! Everyone was surprised that they are gluten free!”
Why this recipe works
Unlike other similar recipes you'll find, the dough for this gluten free sugar cookie recipe is made in one bowl in minutes, with no chilling needed.
You'll still get soft, tender cookies that are lightly sweet with lots of vanilla flavor. And they'll hold any shape, from rounds and basic Christmas stars to Valentine Hearts, spring flowers and Easter bunnies, all without making the dough in advance.
These cookies melt-in-your-mouth, but they're thick enough that they won't break. Every time you see the Lofthouse cookies in the clamshell box at the grocery store that you can't have any more, remember these perfect, no-planning-ahead cookies and roll on by!
Cookie ingredients explained
Here's what you need to make these perfect cookies, plus the role each plays in recipe success:
- Gluten free flour: You need an all purpose gluten free flour blend that has enough structure for a cookie that holds its shape and isn't fragile, with a smooth rice flour to avoid any grit. I recommend Better Batter's original gluten free flour blend or Nicole's Best multipurpose blend (with added xanthan gum). Bob's Red Mill 1-to-1 Gluten Free Baking Flour in the blue bag also works, but add an extra 1/4 teaspoon xanthan gum to the dry ingredients to avoid crumbly cookies.
- Baking powder – Helps the cookies puff out and spread a bit so they're not dense or hard.
- Sugars – Granulated sugar sweetens and tenderizes the cookies and a touch of powdered or confectioners' sugar help them hold their shape.
- Butter – Adds tenderness, buttery flavor, and moisture to bring the dough together.
- Egg – Binds the cookie dough together, the white adds structure to hold the rise, and adds richness from the yolk.
- Vanilla extract – Adds depth of flavor.
- Salt – Enhances other flavors, and helps balance the sweetness.
How to make gluten free sugar cookies (step by step photos)
Here's an overview of how to make these simple cookies in your own kitchen, with an explanation of why each step is necessary:
1. Combine dry ingredients
Whisk together the gluten free flour blend with xanthan gum, baking powder, salt, granulated sugar, and confectioners' sugar to ensure an even distribution of all dry ingredients, avoiding pockets of baking powder.
2. Add the butter
We use the reverse cream method to avoid incorporating any extra air into the cookie dough, so the cookies bake flat but still very tender. Do this by pressing the softened butter into the dry ingredients with the back of a spoon until it looks like coarse sand.
3. Add egg and vanilla
Add a beaten egg and vanilla extract to moisten all of the dry ingredients. Keep working until everything looks uniform, then knead together with clean, dry hands just until smooth without overworking the dough, which could result in tougher cookies by drying it out.
4. Roll out the dough
Sprinkle the cookie dough very lightly with more gluten free flour to keep it from sticking as you roll it out about 1/3-inch thick without drying it out.
5. Cut out shapes
Use cookie cutters to cut out shapes by pressing straight down. Make sure the cookie cutter doesn't have any cookie dough on the edge each time so you get clean edges for cookies that hold a well-defined shaped edge and rise up, not out.
6. Transfer the shapes and reroll
Pull away the rest of the dough to expose the shapes rather than pulling out the shapes, which might stretch them out of shape. Pick up the shapes and place them on a lined baking sheet. Gather the dough gently into another disk, reroll and cut out more shapes.
7. Bake the cookies
Bake at 350°F for less than 10 minutes, just until set, with little to no browning to ensure that the cookies stay very tender, without crisping.
8. Cool until stable, then transfer
Let them cool on the baking sheet for a few minutes until stable enough to move to a wire rack to cool completely.
9. Decorate (or don't!)
Frost with the meringue buttercream frosting or royal icing, or leave plain. Store in a sealed glass container at room temperature, and they will keep their texture for about 1 week since glass doesn't retain any moisture.
Expert Tips
Measure your ingredients by weight
You’ll find that the dough resembles moist crumbs and clumps, and you might be tempted to add more moisture. Make sure you’re measuring your ingredients (especially the gluten free flour) by weight, not volume, for precise results. If you add too much moisture, your cookies will spread out, instead of just up, creating distorted shapes.
Use cool room temperature butter
The term “room temperature” for butter, eggs, and other baking ingredients usually means about 68°F. Here, if the butter is below about 70°F, it may be difficult to work into the dry ingredients evenly.
To soften cold butter, chop it into small pieces and let it sit on the counter for about 20 minutes. Be sure your eggs are at room temperature (gloat them in very warm water during that time, too if not), or they'll make the butter clump.
Knead the dough until smooth
Once you reach a uniform mixture that resembles moist crumbs and clusters, knead the dough with clean hands just enough to bring it together before rolling it out. You can also use a stand mixer with a paddle attachment to make smooth dough easily, but avoid a handheld mixer with beater attachments or your cookies will have too much air.
Store in glass containers
To maintain the texture of the cooled cookies, with or without frosting or icing, store them in a glass container with a tight-fitting lid. They won't absorb moisture or odors from the environment.
Ingredient substitutions
Dairy free
I've used block-style vegan butter like Melt or Miyoko's brand in the cookie dough before with success. The edges of the gf sugar cookies aren’t quite as clean as they are when you use butter, but the recipe tastes and looks great overall.
Try replacing the butter in the frosting recipe with Spectrum brand butter-flavored nonhydrogenated vegetable shortening. For the milk in the frosting, use any unsweetened unflavored nondairy milk (I like coconut milk in the carton or soy milk).
Egg free
You should be able to replace the egg with a “chia egg,” Bob's Red Mill egg replacer, or “Just Egg” liquid refrigerated plant egg.
Meringue powder
Meringue powder is made of egg white powder, sugar, a starch, and some stabilizers. If you can’t have eggs, I’d just eliminate meringue powder as an ingredient altogether. The frosting will just be a bit softer.
Storage instructions
Short term
You can store plain baked unfrosted cookies in a sealed glass container at room temperature for at least 1 week. If you've used royal icing and allowed it to set fully, they'll last up to 2 weeks.
With the buttercream meringue frosting, once it's set, you can stack them and store them in a sealed glass container for up to 2 days.
Longer storage
Freeze frosted cookies in a single layer on a rimmed baking sheet for 2 hours, then pile them into a freezer-safe zip top bag and freeze for up to 3 months. Defrost at room temperature. Don't heat cookies with icing or frosting or the topping will melt. To freeze the raw cookie dough, roll it out, cut shapes, then wrap them tightly and freeze. Let defrost before baking.
Gluten Free Sugar Cookies Recipe
Equipment
- Stand mixer or handheld mixer
Ingredients
For the cookies
- 2 cups (280 g) all purpose gluten free flour blend, (See Recipe Notes), plus more for sprinkling
- ¾ teaspoon xanthan gum, omit if your blend already contains it
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- 3 tablespoons (22 g) confectioners’ sugar, or powdered sugar
- 8 tablespoons (112 g) unsalted butter, at soft room temperature (about 70°F)
- 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
- 1 teaspoon pure vanilla extract
For the frosting
- 10 tablespoons (140 g) unsalted butter, at room temperature
- ¼ cup (2 fluid ounces) milk, at room temperature
- 1 tablespoon pure vanilla extract
- ⅛ teaspoon kosher salt
- 2 teaspoons meringue powder, LorAnn and AmeriColor brands are gluten free
- 4 cups (460 g) confectioners’ sugar
- Seeds from one vanilla bean, optional
- Sprinkles, optional
Instructions
Make the cookies
- Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, baking powder, salt, granulated sugar and confectioners’ sugar and whisk to combine well.
- Add the butter, and mix to moisten the dry ingredients with the butter, until the mixture looks sandy, pressing down on the butter with the back of the mixing spoon.
- Add the egg and vanilla, and mix to combine, until the dry ingredients are all moistened with the wet.
- With clean, dry hands, knead the mixture together to form a cohesive dough. It will be thick and relatively stiff, but not dry.
- Place the dough on a clean, flat surface, and roll it into a round a bit less than 1/3-inch thick, sprinkling very lightly with flour to prevent the rolling pin from sticking.
- Using a 2 1/2-inch round cookie cutter (or whatever shape you like), cut out shapes from the dough and place them about 1-inch apart on the prepared baking sheets.
- It can be helpful to remove the surrounding dough from the cutouts, and then peel the shapes off. Gather and reroll the scraps and repeat the process until you’ve used all the dough.
- Place the baking sheet in the center of the preheated oven and bake until the cookies are just set on top, about 8 minutes, depending upon size and shape. The edges of some cookies may brown slightly.
- Remove them from the oven before there is any significant browning, and allow them to cool on the baking sheet until set before transferring them to a wire rack to cool completely.
Make the frosting
- In the bowl of your stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, place the butter, milk and vanilla, and mix on medium speed until combined. Increase the mixer speed to high and mix until creamy (about 5 minutes).
- Add the salt, meringue powder and about 3 1/2 cups of confectioners’ sugar. Mix slowly until the sugar is incorporated. Turn the mixer up to high and beat until it becomes uniformly thick.
- Add the optional vanilla seeds and as much of the rest of the confectioners’ sugar as necessary to thicken the frosting, and beat to combine well.
Frost the cookies
- Once the cookies are completely cool, pipe or spoon a generous amount of frosting onto the top of each, and spread into an even layer with a wide knife or offset spatula. Scatter sprinkles, if desired.
- Allow the cookies to set at room temperature until the frosting hardens a bit before stacking them. Store any leftovers in an airtight glass container at room temperature. Freeze any plain cookies for longer storage.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Your dough may resemble moist crumbs and clumps when mixed with a spoon, but that doesn't mean it's too dry. Try pressing it into a disk. If it doesn't hold together well, you can try adding water by the drop and kneading it in to the dough until you reach the right consistency. Go slowly, though, since you don't want a drop more water than absolutely essential, or your cookies won't keep their shape in the oven.
You may have rolled out your sugar cookie dough a bit unevenly. That means some cookies came out thinner, baking faster and becoming crispier, while others stayed soft.
For best results, try my gluten free drop sugar cookies recipe instead. But if you change your mind mid-recipe, you can use this recipe. Just portion the cookie dough into equal-sized pieces, roll each in your palms into a ball, place it on the baking sheet, and flatten it using the palm of your hand. Bake at 350°F until the cookies appear set all the way to the center. Depending on how thick your cookies are, you may have to increase the baking time.
No, there's no need to chill this cookie dough for it to hold its shape when made as written. This recipe is balanced just right to avoid needing time to chill the dough or let the flour absorb moisture for the cookies to hold their shape in the oven.
If your butter was too soft and the cookie dough feels greasy, wrap it tightly in plastic wrap and chill the dough just until it doesn't feel greasy any more, then proceed with the recipe as written.
You can use 2 1/2 tablespoons of powdered sugar, which doesn't contain added starch and 1/2 tablespoon (1 1/2 teaspoons) cornstarch instead. Or try 1 1/2 tablespoons more granulated sugar and 1 tablespoon cornstarch.
Amazing recipe. I used Bob’s Red Mill 1:1. It already has xanthan gum, but I added 1/8tsp more xanthan gum. I live in a very dry climate and this helped keep these moist as this flour blend can be a little dry. It worked great! I also like to do 1/2tsp vanilla extract and 1/2 tsp almond extract instead of only the 1tsp vanilla to get the flavor that my mom’s cookies always had. Other than that don’t change anything, and I recommend baking by grams and not cups for precise measurements. Decorated with a creamy butter-based vanilla frosting. Perfect balance for the texture of these cookies.
This recipe used to have cream cheese in it didn’t it? I know I’m not crazy because I’ve used this recipe several times. Why has it been altered?😩
This recipe hasn’t been altered. There is another recipe on the website for cream cheese sugar cookies, which you can find here: https://glutenfreeonashoestring.com/cream-cheese-cutout-sugar-cookies/
This was perfect! I added 1/2 a stick extra butter to make it less crumbly. This combo of ingredients hit the mark! All my gluten eating friends and fam agree.
I just made these. I don’t have access to pre-mixed gf flours so I used the ATK mix. And I had great results just pressing the dough between 2 sheets of baking paper using the rounded edge of a glass loaf pan (I have a rolling pin…somewhere…). Cookies have a good texture warm and are firm enough to handle when not totally cool. Thanks for this recipe!
These rolled out great and tasted great, too! Not too sweet, which we like. I followed what others said about adding another egg (I used King Arthur 1:1 flour) and the dough was smooth and easy to work with. I just added flour to reach desired consistency. Thanks for this great recipe!
The cookies turned out just perfect! No issues with rolling at all! And, even better, they taste light and melt in your mouth!
I did end up refrigerating the dough due to an interruption in my baking yesterday. However, I let it warm up a bit and it performed well beyond my expectations.
Thank you, Thank you Nicole for the care you take with each of your recipes and for sharing them with us! With you on my shoulder, I am able to keep my holiday traditions alive and yummy!
That’s so great to hear, Anni, not only that you loved the cookies but that you feel a sense of confidence in maintaining your holiday traditions. Thank you so much for sharing that. It means so much to me!
Can I substitute honey for sugar?
I’m afraid that won’t work, no, Char. A liquid sugar is not a 1:1 substitute for a granulated sugar.
I know there are warnings all over this post to not add anything to the batter no matter how tempted you are because it will be dry and crumbly. Well no matter how much I kneaded the dough to try and get it to be uniform, it was just like I was working with little pebbles. I want to add a disclaimer that I measured everything by volume, this is one of the reasons I like Nicole’s recipes, because she includes measurements in grams. The only thing I did different from her recipe was that I was not using her recommended flour blend. I always, shockingly, get awesome results with Great Value all purpose GF flour so that is what I used. Never had trouble with it until I made these cookies last night. I was like “there’s no way I can roll out this dough” so I gave up and added a whole extra egg because it was bad. I was nervous but I had to save my batter somehow. Guess what? My dough balled up and rolled out beautifully, my cookie cutters worked well with it, they did not fall apart before or after baking them, and they were DELICIOUS. I’m impressed with how well they held up and they tasted like the good old sugar cookies I remember from before I went GF. So relieved that a second egg did not ruin the recipe!
Note for those of you who want just a thin layer of frosting, you can totally get by with just halving the frosting recipe. I had sooo much frosting leftover I didn’t know what to do with so I’ll make half next time. And btw, I found some awesome all natural sprinkles at Walmart by Bettergoods. They are colored with plant based dyes and hey, what can I say, they taste like sprinkles. It was awesome to be a kid again for an evening and decorate sugar cookies like good old times. Thanks for this recipe Nicole :)
I’m afraid you can’t use that flour blend in my recipes with expected results, B. It’s unfortunately not one of my recommended blends and isn’t properly balanced enough for the specificity of my recipes. I’m glad you found a workaround that worked out well for you, though.
Thank you B! I did the exact same thing and was thinking I need to throw it out. One more egg it is!
I miss having Christmas cookies since I’ve had to eat only GF and DF foods. Today, my family is making cookie cutter Christmas cookies, and I searched for a recipe I could use for just me. I found this one, and an hour later I made them. They’re currently cooling, so I haven’t frosted them yet. I accidentally broke the end of a snowflake so I ate it to see if these cookies were worth my energy (which I have little of), or if they were trash. I was so happy that they taste good! Compared to my memory of regular sugar cookies, they are a little dry/powdery in taste and texture, but for a GF cookie they are yummy! I think my kid will also like these! This recipe was so easy! I can’t wait to frost them! Thank you so much for sharing your yummy GF cookie recipe with everyone!
Tip: Make sure you don’t cut the cookie too thin or it will crumble.
I used the Bob’s Red Mill 1:1 flour (blue bag), and I had to add two tablespoons of milk to get the dough to come together. I also used powdered sugar as a dusting on the counter instead of flour (and I used parchment paper between the rolling pin and the dough). Anyway, PERFECT recipe!! Thank you so much!