Gluten Free Sugar Cookies Recipe

I love preparing my Sugar Cookies From Scratch using gluten free flour, real butter, and pure vanilla. The dough comes together with just a splash of milk, creating delightfully soft cookies that impress every time. These treats offer a simple yet scrumptious flavor, perfect for any festive moment.

I’ve been experimenting with gluten free baking for a while now, and this gluten free sugar cookies recipe quickly became one of my favorites. I’ve always been skeptical about gluten free options being as soft and delicious as the real thing, but these cookies totally surprised me.

The secret starts with 2 1/4 cups of gluten free all-purpose flour along with a dash of baking soda, baking powder and salt that perfectly balance the flavor. Then there’s the unsalted butter, granulated sugar, and one large egg that help make the dough soft and easy to roll out.

A splash of vanilla extract and a bit of milk make the dough come together wonderfully, even if it feels a bit dry. I’ve always loved making sugar cookies cut out in fun shapes, and these cookies definitely earn their spot amongst the best gluten free, roll out, and soft cut out options I’ve tried.

Give these a go and you might just be as amazed as I was!

Why I Like this Recipe

1. I like that the recipe is super forgiving even though it’s gluten free. I can add a bit more milk if the dough feels too dry, which means my cookies always turn out just right, whether I’m a beginner or a pro in the kitchen.

2. I love how the instructions are simple and direct. They make it easy for me to roll out the dough and get creative with my favorite cookie cutters, even if I sometimes mess up the shapes a little bit.

3. The cookies turn out soft with a perfect light golden edge, which is exactly what I’m looking for. Even if they get a bit crisp on the outside after cooling, the inside stays tender and delicious.

4. I really appreciate that all the ingredients are common and easy to find. Knowing I can whip these up without hunting down weird items makes baking these sugar cookies a stress-free and fun experience.

Ingredients

• Gluten free flour: delivers energy carbohydrates and essential fiber; creates a soft, tender cookie base.
• Unsalted butter: adds rich, creamy flavor and fat, ensuring moist and delish cookies.
• Granulated sugar: sweetens and tenderizes the dough; it caramelizes for a crunchy, golden finish.
• Egg: boosts protein and acts as binding agent; holds ingredients together during baking.
• Vanilla extract: infuses warm, sweet flavor that enhances and rounds out cookie taste.
• Milk: contributes moisture and helps blend dry ingredients; adjust as needed for dough consistency.
• Baking powder and soda: work together to leaven cookies, ensuring a light, airy bite.

Ingredient Quantities

• 2 1/4 cups gluten free all-purpose flour (make sure your blend has xanthan gum; add 1/2 tsp extra if it doesn’t)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (room temp works best)
• 1 cup granulated sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 2 tbsp milk (add more a little at a time if the dough feels too dry)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, whisk together 2 1/4 cups gluten free all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.

3. In a larger bowl, cream 1/2 cup unsalted butter with 1 cup granulated sugar until the mixture looks light and fluffy.

4. Beat in 1 large egg and 1 tsp vanilla extract until well combined.

5. Slowly mix in the dry ingredients, adding 2 tbsp milk as you go to help bring the dough together; if the dough feels too dry, add a little more milk gradually.

6. Once the dough comes together, form it into a ball and flatten it into a disc, then chill it in the fridge for about 30 minutes if it feels sticky.

7. On a lightly floured surface with more gluten free flour, roll the dough out until it’s about 1/4 inch thick.

8. Use your favorite cookie cutters to cut out shapes and carefully place them onto the prepared baking sheet.

9. Bake for 8-10 minutes, or until the edges start to turn lightly golden; be careful not to overbake as they will harden upon cooling.

10. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious gluten free sugar cookies!

Equipment Needed

1. Oven (for preheating to 350°F)
2. Baking sheet (lined with parchment paper)
3. Medium bowl (for whisking together the dry ingredients)
4. Large bowl (for creaming the butter and sugar)
5. Whisk (to blend the dry ingredients)
6. Electric or hand mixer (optional, but helps with creaming butter and sugar)
7. Measuring cups and spoons (for accurate ingredient amounts)
8. Spatula (for mixing the dough)
9. Rolling pin (to roll out the dough on a floured surface)
10. Cookie cutters (for cutting out your cookie shapes)
11. Refrigerator (for chilling the dough)
12. Cooling rack (for cooling the cookies after baking)

FAQ

Gluten Free Sugar Cookies Recipe Substitutions and Variations

• Gluten Free All-Purpose Flour: try using a mix of almond flour and tapioca starch if you dont have a blend with xanthan gum; just keep an eye on the texture.
• Unsalted Butter: you can swap it for the same amount of coconut oil or a dairy free butter alternative if you’re looking for a different flavor.
• Egg: if you need a vegan option, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes as a substitute.
• Milk: almond milk or oat milk works great in place of regular milk, just add a little extra if the dough seems too dry.
• Granulated Sugar: you might use coconut sugar or organic cane sugar for a slight twist, though the color and flavor might be a bit different.

Pro Tips

1. Try chillin’ your dough for a bit even if it ain’t super sticky; it helps the cookies keep their shape better in the oven.
2. When addin’ milk, do it slowly and a little at a time because too much can make the dough too soft and mess up your cookie shapes.
3. Dust your work surface lightly with extra gluten free flour before rollin’ out the dough so it doesn’t stick, but be careful not to use too much or it’ll make your cookies heavy.
4. Watch your cookies closely while they bake – gluten free dough can go from just right to overbaked in a blink, so it’s better to check a bit early than risk a hard cookie.