Gluten Free Sugar Cookies are a must-make recipe for the Holidays! A tried-and-true recipe that makes perfect gluten free sugar cookie dough for cut out cookies!
The BEST Gluten Free Sugar Cookie Recipe
The holiday season always includes some holiday baking and you have to add these to your baking list! They make the best cut-out cookies and they are so good that nobody will be able to tell that they are gluten-free. A great weekend baking project with the kids! Decorate them any way you want!
What You Will Need
- butter – we used regular 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 have on hand!
- 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 dash 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 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 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!
How Long Do Gluten Free Cookies Last?
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.
Can You Freeze Gluten Free Cookies?
Yes! Once they have cooled completely you can store 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 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.
Need cookie cutters?? We love these holiday cookie cutters – so fun!!
How To Make Gluten Free Sugar Cookies
Step one – measure out the butter and coconut sugar in a bowl.
Step two – cream the butter and sugar together with a hand or stand mixer.
Step three – add the egg and almond milk.
Step four – mix the dry ingredients in a separate bowl.
Step five – add the dry ingredients to the wet ingredients.
Step six – form the dough into a ball.
Step seven – wrap the dough in wax paper and refrigerate for at least 3 hours (or overnight, if possible).
Step eight – remove from the fridge and use a rolling pin to roll out the dough to about 1/8-1/4″ thick.
Step nine – use cookie cutters to cut the dough into shapes.
Step ten – bake on a lightly greased baking sheet for about 7-9 minutes.
Step eleven – let the cookies cool completely!
Step twelve – decorate any way you want!
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Gluten Free Sugar Cookies – a tried and true gluten free sugar cookie recipe that is perfect for Holiday cut out cookies!
- 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)
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- Cream softened butter and cane sugar using either a hand mixer or stand mixer.
- Add beaten egg and almond milk and beat again until smooth.
- In a medium mixing bowl combine the flour, xanthan gum, salt, baking powder, baking soda and ground nutmeg.
- Add dry ingredients to wet ingredients slowly stirring by hand to combine until it has reached a dough consistency.
- Form into a ball and then flatten slightly into a disk shape. Wrap in wax paper and store in the refrigerator for at least 3 hours (or overnight).
- 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 lightly greased cookie sheet and bake for 7-9 minutes, middle rack (the bottom should be light brown when done).
- Remove and let cool before frosting.
- 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: 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.
- 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!!
Keywords: gluten free sugar cookies