These light & fluffy Gluten Free Sugar Cookies are a must-make recipe! A tried-and-true gluten-free sugar cookie recipe that’s perfect making cut out cookies, one of our favorite holiday traditions!
The BEST Gluten-Free Sugar Cookies
Table of Contents
The holiday season always includes some holiday baking and you have to add these to your baking list! Classic sugar cookies and they are so good that nobody will be able to tell that they are gluten-free. This simple recipe for making gluten-free Christmas cookies will quickly become your go-to for your special occasion. A great recipe for a weekend baking project with the kids! Decorate them any way you want!
Love gluten-free cookies – try our Gluten Free Peanut Butter Blossoms!
What You Will Need
- butter – we used regular unsalted butter but you could also use vegan butter, but the texture might not be quite the same.
- cane sugar or coconut sugar – either work – just choose the one that you prefer or find at your local grocery store!
- egg – provides some structure for your cookies.
- unsweetened almond milk – gives the dough some moisture!
- 1-to-1 gluten free flour – we love using Bob’s Red Mill 1-to-1 Gluten Free Flour for these cookies!
- xanthan gum – a thickening agent that helps stabilize the cookie dough.
- kosher salt – just a pinch of salt to also help with the structure of the dough.
- baking powder & baking soda – these are what helps provide the light & fluffy texture.
- ground nutmeg – for a dash of holiday flavor!
Can I Store The Cookie Dough Before Baking It?
Absolutely! It is actually part of the process to wrap the dough up in wax paper or plastic wrap and store it in the fridge for at least 3 hours (or overnight, if possible) before baking. You can actually keep the dough in the fridge for up to 2-3 days or up to 2 months in the freezer before baking it.
How To Make Gluten Free Sugar Cookies
Step 1 – Put the sugar and butter in a mixing bowl.
Step 2 – Use a hand mixer or stand mixer to fully cream them together.
Step 3 – Mix the egg and almond milk into the butter mixture.
Step 4 – Combine the dry ingredients in a separate bowl.
Step 5 – Add the dry ingredients to the wet ingredients and mix to fully combine.
Step 6 – Form dough into a ball.
Step 7 – Wrap dough in wax paper and refrigerate for at least 3 hours.
Step 8 – Use a rolling pin to roll out the cookie dough.
Step 9 – Cut out the sugar cookies using cookie cutters.
How Do You Know When Gluten Free Cookies Are Done?
We baked these cut-out cookies for about 7 minutes. The bottom of the cookies should be light brown and the centers will still look slightly doughy when they are done. You will then want to let them cool for a few minutes on the pan, this will finish up the cooking process. With gluten-free baking it is very important to make sure they cool completely!
Step 10 – Place cut out cookies on a baking sheet to bake for 7-9 minutes.
Step 11 – Let the cookies cool completely.
Storage & Freezer
After the cookies have cooled completely (this is very important) you can store them in a single-layer in an airtight container for 3-5 days at room temperature. Or place them in a freezer-safe bag in the freezer for up to 3-4 weeks. If you need to stack them on top of each other, you will want to place pieces of parchment paper in between them.
Any Tips for Decorating Gluten Free Sugar Cookies?
Yes, we love decorating them with a delicious dairy free frosting and some festive sprinkles! You can even add a little coloring to the frosting if you really want to level up your decorating! It’s so fun to get the kids in the kitchen and let them help cut them out and decorate.
Recipe FAQ
Yes, you can easily double this for a bigger batch and it turns out the same!
As the recipe card states, you will need to refrigerate the dough for at least 3 hours (preferably overnight), but you can keep the dough in the fridge for 2-3 days or in the freezer for up to 2 months before baking.
Once the cookies have cooled completely, you can store them at room temperature for 3-5 days or in the freezer for 3-4 weeks. If you freeze them, be sure to place parchment paper between them if they are stacked on top of each other.
Feel free to decorate them any way you want, we love using this dairy free frosting!!
Other Gluten Free Desserts You Might Like
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Gluten Free Sugar Cookie Recipe
- Prep Time: 15 minutes
- Refrigeration Time: 3 hours
- Cook Time: 8 minutes
- Total Time: 3 hours 23 minutes
- Yield: 12–14 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
A tried and true gluten free sugar cookie recipe that is perfect for making cut out cookies during the holidays or any time of year!
Ingredients
- 1/4 cup butter, softened
- 1/2 cup cane sugar or coconut sugar
- 1 large egg, beaten
- 1/2 tablespoon unsweetened almond milk
- 1 1/4 cup 1-to-1 gluten-free flour (I used Bob’s Red Mill gluten free baking flour)
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Instructions
- Mix Wet Ingredients: Mix a 1/4 cup softened butter and 1/2 cup cane sugar together using either a hand mixer or stand mixer with the paddle attachment. Add beaten egg and 1/2 tablespoon almond milk; beat again until smooth.
- Mix Dry Ingredients: In a mixing bowl, combine 1 1/4 cup flour, 3/4 teaspoon ground nutmeg, 1/4 teaspoon xanthan gum, 1/4 teaspoon salt, 1/4 teaspoon baking powder, and 1/4 teaspoon baking soda.
- Combine: Add dry ingredients to wet ingredients, slowly stirring by hand to combine until it has reached a dough consistency.
- Refrigerate Dough: Form dough into a ball and then flatten slightly to a disk shape. Wrap in wax paper and store in the refrigerator for at least 3 hours (or overnight).
- Make Cookies: Preheat oven to 350 degrees F. In small batches, roll out dough to an 1/8-1/4 inch and cut out into whatever shape you would like (I like to roll it out with a piece of wax paper on top, but you don’t have to). Place cookies on a lightly greased cookie sheet and bake for 7-9 minutes, middle rack (the bottom should be light brown when done).
- Serve: Remove and let fully cool before frosting and/or decorating.
Notes
- Easily Double: I wanted to make a smaller batch recipe, but you can easily double this for a bigger batch and it turns out the same!
- Storing the dough: option to keep the dough in the fridge for 2-3 days or in the freezer for up to 2 months before baking.
- Storing the baked cookies: once the cookies have cooled completely you can store them at room temperature for 3-5 days or in the freezer for 3-4 weeks. If you freeze them, make sure you place parchment paper between them if they are stacked on top of each other.
- Decorating: feel free to decorate them any way you want, we love this dairy free frosting!
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 8 g
- Sodium: 61 mg
- Fat: 4.3 g
- Carbohydrates: 20.8 g
- Fiber: 0.5 g
- Protein: 1.4 g
- Cholesterol: 25.7 mg
EH says
Turned out perfect! Thanks!
Jaime says
If the bobs red mill already has xanthan gum do you still add more?
Erin says
Hi Jamie – yes, I do just to add a bit more stability to the cookie, but it will still turn out if you omit (or just don’t have any)!