Gluten Free Sugar Cookies
Soft, sweet and beautifully classic, these Gluten Free Sugar Cookies prove that you don't need gluten to enjoy a truly perfect cookie. With a tender center, lightly crisp edges and rich buttery flavor, they are the kind of treat everyone reaches for again and again.
Enjoying sugar cookies while eating gluten free should feel just as joyful and effortless as the traditional version. Don't worry, these cookies deliver exactly that. They bake up soft and smooth with a delicate crumb that doesn't taste gluten free at all. I love that classic buttery vanilla flavor that tastes just like the cookies I grew up with.
What makes gluten free sugar cookies so special is how adaptable they are. Whether you want to decorate them for the holidays (like I did hear for Valentine's Day), enjoy them with a cup of Spicy Hot Cocoa or sandwich them with frosting, this recipe gives you a reliable, stress free base.
If you have ever felt intimidated by gluten free baking, this is the recipe to start with. It's simple, forgiving and designed to give you confidence, making it perfect for beginners and seasoned bakers. Love classic cookies? Try my Gluten Free Soft Chocolate Chip Cookies and these amazing Gluten Free Oatmeal Raisin Cookies which are both just as comforting and simple to make.
WHY YOU'LL LOVE THIS RECIPE
- Reliable, bakery style results: These cookies bake evenly every time, with no spreading issues or crumbly texture, which can be a struggle in gluten free baking.
- Simple ingredients: You don't need a long list of speciality ingredients, just a good gluten free 1:1 flour blend and pantry staples you likely already have.
- Perfect for decorating: The dough rolls and cuts cleanly, making it ideal for holidays, birthdays and cookie exchanges.
- Not intimidating: The steps are straightforward, so you can feel confident even if you are new to gluten free baking.
- Crowd pleasing: These cookies are loved by our gluten free and non gluten free friends, making them great for sharing.
INGREDIENTS YOU NEED
- Gluten free 1:1 flour blend: Use a high quality brand that includes xanthan gum. These cookies were tested with the Bob Red Mills gluten free 1:1 flour.
- Softened butter: Gives these cookies the rich, buttery flavor that helps keep them tender.
- Granulated sugar: Sweetens things up while keeping the cookie centers soft and tender.
- Egg: Binds everything together and adds structure so the cookies don't crumble.
- Sour cream: The secret ingredient for melt in your mouth softness along with added moisture.
- Cornstarch: Helps keep the cookies light, tender and soft.
- Vanilla and almond extract: Adds both a touch of vanilla and almond flavoring that are classic with sugar cookies.
- Baking powder: Gives the cookies a gentle lift so they are not dense.
- Salt: Balances the sweetness.
- Cookie icing: Meringue powder, powdered sugar, room temperature water and gel food coloring (optional)
HOW TO MAKE GLUTEN FREE SUGAR COOKIES
Step 1: Combine ingredients to make cookies
Place softened butter into mixer, add sugar and combine until fluffy and light. Add in the egg, vanilla, almond extract, baking powder and salt until combined.
Turn mixer on low and add in ½ the sour cream, cornstarch and 1:1 baking flour and repeat this step again until fully incorporated.
Step 2: Wrap dough and chill
Once dough is formed, divide it in half and roll into a ball and flatten. Wrap the divided dough in plastic wrap and refrigerate for 1 hour. Dough can be refrigerated up to 2 days before baking.
Step 3: Preheat oven, roll and cut dough
Preheat oven to 350 F. Remove dough from the plastic wrap and place on a floured surface. Sprinkle the rolling pin with the flour and start rolling it out until about ¼ inch thick.
Cut out the dough using your favorite holiday themed cookie cutters. You may need to use a spatula to lift them off the work surface to transfer them to the baking sheet.
Step 4: Bake cookies
Bake in the preheated 350 F oven for 10 minutes. Once cookies are finished baking, remove from the oven and let sit for 5 minutes before transferring to a wire rack.
Step 5: Make icing
Sift the powdered sugar into a mixing bowl, add meringue powder and about 4 tablespoon of water. Whisk together on high speed for about 2 minutes. If icing is too stiff with stiff peaks dribble in water a little bit at a time until you reach desired consistency.
If using icing, separate into bowls and place the coloring in the bowls.
Step 6: Icing cookies
Add the icing to piping bags and decorate the cookies once they are completely cooled. The icing will take about 2 hours to dry depending on the amount piped onto the cookies.
EMILY'S TIPS FOR THE BEST GLUTEN FREE SUGAR COOKIES
- Use a high quality gluten free 1:1 flour blend with xanthan gum. It will provide the ideal structure and chew. I love Bob Red Mills for this.
- Measure the flour accurately. I strongly recommend using a scale to measure out your flour especially in gluten free baking. If you don't have a scale, spoon the flour into a measuring cup and level it off to avoid dry cookies.
- Use softened butter. This helps the dough cream smoothly and creates a softer cookie texture.
- Don't overmix the dough. This is a tip in all my gluten free baking recipes but I want to make sure you don't end up with dense cookies.
- Chill the dough. This is a necessary step to help the cookies hold there shape.
- Use your favorite cookie cutters. I love utilizing this recipe for all holidays. Grab your favorite holiday themed cookie cutters and have fun!
- Bake until edges are set. Overbaking will dry out the cookies so just make sure the edges are set. The center will continue baking even after taken out of the oven.
- Add vanilla generously. The recipe calls for only 2 teaspoons of vanilla but remember to measure with you heart to enhance the flavor.
DECORATING TIPS FOR GLUTEN FREE SUGAR COOKIES
- Cool cookies completely before decorating. Warm cookies will cause the icing to melt and slide off.
- Let icing set in layers. If using multiple colors, allow each color to dry before adding details for crisp designs.
- Always decorate on a flat surface. This keeps icing from pooling and ensures an even flush.
MAKE AHEAD INSTRUCTIONS
You can prepare the dough ahead of time and refrigerate it tightly wrapped for up to 2 days. Let it sit at room temperature for a few minutes before rolling.
STORAGE AND FREEZING TIPS
- For un-iced baked cookies: Store in an airtight container at room temperature for up to 4 days. For the best texture, keep them away from heat and humidity.
- For iced cookies: Once the icing is fully set, store cookies in a single layer or with parchment paper between layers in an airtight container for up to 3 days at room temperature.
- Freezing: Freeze unbaked dough disks or cut out shapes for up to 2 months. Baked cookies can also be frozen in an airtight container and thawed at room temperature when ready to enjoy.
RECIPE FAQ'S
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours.
Can I cut out shapes with this dough?
Absolutely, it's perfect for cookie cutters.
Why did my cookies spread too much?
The butter may have been too warm or you didn't chill the dough long enough before baking.
Can I make this recipe dairy free?
Yes, use a vegan butter along with a dairy free sour cream or dairy free yogurt in place of the sour cream.
I hope you give these Gluten Free Sugar Cookies a try! If you do give this recipe a try, please let me know!
Leave a comment with a 5 star rating below. Your reviews and ratings help support Emily’s Wholesome Kitchen and make it possible for me to continue to create the best recipes you know and love.
Follow me on Pinterest, Instagram and Facebook
Print
Gluten Free Sugar Cookies
- Total Time: 1 hour 30 minutes
- Yield: 24 1x
- Diet: Gluten-Free
Description
Soft, sweet and beautifully classic, these Gluten Free Sugar Cookies prove that you don't need gluten to enjoy a truly perfect cookie. With a tender center, lightly crisp edges and rich buttery flavor, they are the kind of treat everyone reaches for again and again.
Ingredients
For the cookies:
- 2 ½ cups gluten free 1:1 baking flour with xanthan gum
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- ¼ cup sour cream
- 3 tbsp cornstarch
- 2 tsp vanilla extract
- ½ tsp almond extract
- 1 ½ tsp baking powder
- ¾ tsp salt
For the icing:
- 1 ½ tbsp meringue powder
- 2 cups powdered sugar
- 4-5 tablespoon room temperature water
- Food coloring (optional)
Instructions
Make the cookie dough:
- Place the softened butter into a large mixing bowl or bowl of a standing mixer, add sugar and mix either with paddle attachment or electric mixer until light and fluffy. This will take about 2-3 minutes on medium-high speed.
- Add in the egg, vanilla, almond extract, baking powder and salt then mix until evenly combined.
- Turn mixer on low speed, add in ½ of the sour cream, cornstarch and ½ of the baking flour. Repeat this step again, adding in the rest of the sour cream and baking flour. Be sure to scrape down the sides of the bowl during this process, as well as after to make sure everything is evenly incorporated.
- Once the dough is formed, divide it in half and roll into a ball then flatten it slightly. Wrap the divided dough in plastic wrap and refrigerate for at least 1 hour.
Bake the cookies:
- After the dough has been chilled, preheat the oven to 350 F and line 2 baking sheets with parchment paper.
- Remove the dough from the plastic wrap and place on a floured surface. Sprinkle the rolling pin with the flour as well as the top of the cookie dough and start rolling it out until about ¼ inch thick.
- Using a cookie cutter, cut out the dough and place onto the baking sheets until all the dough has been used.
- Bake for 10-12 minutes.
- Once cookies are finished baking, remove from the oven and let sit for 5 minutes before transferring them to a wire rack.
- Cookies must be completely cooled before decorating.
Make the icing (optional)
- Sift the powdered sugar into a mixing bowl, add the meringue powder and about 4 tablespoon of water. Whisk together on high speed for about 2 minutes. If icing is too stiff with stiff peaks dribble in water a little bit at a time until you reach the desired consistency. The longer you mix the icing, the stiffer it will become.
- If coloring the icing, separate into bowls and place a drop of food coloring or a dipped toothpick into the icing then mix with a spoon.
- Add to piping bags and decorate cookies once they are completely cooled. The icing will take about 2 hours to dry depending on the amount pip
Notes
- Use a high quality gluten free 1:1 flour blend like Bob Red Mills that contains xanthan gum for these cookies.
- Chill the dough 1 hour.
- Bake until edges are set.
- Let cookies cool completely before icing them.
- Decorate cookies on a flat surface and give them time to set after icing them.
- Make Ahead: Refrigerate the dough up to 2 days. Let sit out at room temp for a few minutes before rolling out.
- Storage: Store un-iced baked cookies in an airtight container at room temperature for up to 4 days. For iced cookies, once the icing is fully set, store cookies in a single layer or with parchment paper between layers in an airtight container for up to 3 days at room temperature.
- Freezing: Freeze unbaked dough disk wrapped tightly and stored in freezer safe bag for up to 2 months. Freeze baked cookies in freezer safe bag for up to 2 months as well.
- Nutritional info disclaimer: Amounts below are just the cookie without the icing.
- Prep Time: 20 minutes
- 1 hour chill time:
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 167 kcal
- Sugar: 8.4g
- Sodium: 79.1mg
- Fat: 8.2g
- Saturated Fat: 5g
- Carbohydrates: 22.3g
- Fiber: 0.4g
- Protein: 1.3g
- Cholesterol: 28.9mg
